Betty Crocker Holiday Cookies 2007 - (Page 31) prize-winning recipes Chip and Dip Cookies Prep Time: 55 Minutes Start to Finish: 1 Hour 55 Minutes Servings: About 3 dozen cookies Tips » 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 1 cup crushed plain potato chips 3 tablespoons vegetable oil 1 tablespoon water 1 egg ¾ cup semisweet chocolate chips ¾ cup peanut butter chips 1 cup finely chopped salted mixed nuts 1. Heat oven to 375°F. In large bowl, stir cookie mix, potato chips, oil, water and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart; press each ball to flatten slightly. 2. Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely. 3. In small microwavable bowl, microwave chocolate chips and peanut butter chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted chocolate mixture, letting excess drip off. Immediately dip same half into chopped nuts. Place on waxed paper until set, about 1 hour. Store between sheets of waxed paper in tightly covered container. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g); Cholesterol 5mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 3g DID You kNow? Debbie Vanni, of Libertyville, Illinois, won $500 for this recipe in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded. How-To To easily crush potato chips, place chips in a resealable food-storage plastic bag and pound with a mallet or roll with a rolling pin. Betty Crocker Most Requested RecipesTM 31
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