"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chip and Dip Cookies Recipe

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This recipe for Chip and Dip Cookies, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma (Helen) Heeringa
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter, softened
1/2 c. sugar
1 egg yolk
1 tsp. vanilla
1 3/4 c. flour
3/4 c. crushed potato chips
3/4 c. crushed pretzels
1 c. semisweet choc. chips
1 c. white baking chips

Directions:
Directions:
Preheat oven to 350F. 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. 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. 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. 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. Makes 2 dozen.

 

 

 

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