Chip and Dip Cookies

Chip and Dip Cookies
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/22882-chip-dip-alt-sharp.jpg?w=100
  • Yield: 2 dozens
  • Prep: 5 mins
  • Cook: 15 mins

Tracy Schuhmacher and her son, Danny, had a holiday cookie conundrum: Danny doesn’t like nuts, and his mother doesn’t like how he eats just the frosted portion of their family’s favorite log cookies. The Penfield, N.Y., duo solved both problems by creating a prize-winning recipe—Chip and Dip Cookies—that’s also perfect for classrooms and homes concerned about nut allergies. To get the salty, crunchy taste of nuts, they substituted potato chips and pretzels. They eliminated Danny’s trail of unfrosted leftovers by dipping both ends of the logs in different colors of melted chocolate after baking. Bravo!

Ingredients

1cup butter, softened
1/2cup sugar
1 egg yolk
1teaspoon vanilla extract
1 3/4cups all-purpose flour
3/4cup coarsely crushed potato chips
3/4cup coarsely crushed pretzels
1cup semisweet chocolate chips
1cup white chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
  3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
  4. Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
  5. Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.

Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 210
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5
  • Cholesterol 30mg
  • Sodium 125mg
  • Potassium 65mg
  • Carbohydrate 23g
  • Fiber 1g
  • Sugars 12g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers