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Chip and Dip Cookies Recipe

Photography:Mark Boughton; Styling: Teresa Blackburn

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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

1 cup butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup 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. Makes 2 dozen.

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.

Relish the Holiday, "Slam Dunks," December 2008.

Nutritional Information

Per cookie: 240 calories, 15g fat, 30mg chol., 3g prot., 26g carbs, 1g fiber, 150mg sodium.

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Discuss this Recipe

Here are some of the current comments about this recipe. To read more or post your own comments, visit our message boards.

I see no one appears to have tried this recipe.

If so, I hope they post their results here.

I was wondering if it mattered if I used unsalted potato chips; since the pretzels should provide enough salt for this recipe.

This recipe showed up in the current issue of RELISH and appears to be simple to make. If no one beats me to the punch in making it, I will be sure to post my opinion of the recipe here. Thanks in advance to anyone who might have feedback on the CHIP AND DIP COOKIES.

THEGRINNINGDOGGY
12/13/08 9:22 PM

these cookies were so delicious. So easy to make to. made them for a cookie swap and people were amazed to find out it chips and pretzels in the recipe. I altered them just a bit though by making rround cookies and only dipping one end. thats the beauty of this recipe. Thanks, Relish, for putting it in your mag. P.S. this was the first recipe of any kind I tried from your mag. I know I will be trying more.

fleck
12/22/08 2:58 PM

Thanks for the input on this recipe! I am set to make them- once I replace the potato chips someone accidentally ate as a snack on me! lol
Once I make them I shall report back.

Happy Holidays to all

THEGRINNINGDOGGY
12/22/08 4:57 PM

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