Chip And Dip Cookies Recipes

Steps:

• Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.
• Stir in chocolate chips.
• Refrigerate until ready to serve.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, water, egg and potato chips 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.
• Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely.
• 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.

Steps:

• Preheat oven to 350°F
• 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.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• Preheat the oven to 250 degrees F. Spray two 18-by-13-inch rimmed baking sheets with nonstick spray.
• Prepare the cake batter according to the package directions and divide it between the prepared baking sheets. Bake until the tops are dry and beginning to crack, about 1 hour and 15 minutes. Let cool completely.
• Drizzle with the melted chocolate and top with the sprinkles. Let the chocolate harden at room temperature, about 45 minutes.
• Break the cake into chip-size pieces. Serve with the frosting on the side for dipping.

Steps:

• Melt the butter; add to softened cream cheese, add sugar.
• Mix well and add the mini chocolate chips.
• Serve with graham crackers or wafers of your choice.

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.