Chip And Dip Cookies – a delicious recipe with butter, sugar, egg yolk, vanilla, all-purpose, potato chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F
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, 1 1/2 inches apart. Bake 14 to 18 minutes or 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 baking 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.
1233
kcal
Calories
75
g
Fat
125
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup sugar, 1 egg yolk, 1 teaspoon vanilla extract, and more.
Yes, Chip And Dip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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