Chip and Dip Cookies
Get ready to elevate snack time with these irresistibly indulgent Chip and Dip Cookies—a playful twist on sweet and salty treats! Featuring a rich cookie dough packed with crushed potato chips and semi-sweet chocolate chips, these cookies deliver a perfect crunch alongside gooey, chocolatey goodness. The surprise center? A creamy, tangy dollop of sweetened cream cheese "dip" baked right inside each cookie for a bite that's as satisfying as it is unexpected. With just 20 minutes of prep time, this recipe combines classic comfort with creative flair, making it the ultimate dessert for gatherings, game nights, or when you're craving something truly unique. Serve them warm with a cold glass of milk, and watch these decadent cookies disappear in no time!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 count large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups crushed potato chips
- 1 cup semi-sweet chocolate chips
- 4 ounces cream cheese, softened
- 0.33 cup powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the crushed potato chips and chocolate chips, being careful not to overmix.
In a small bowl, combine the softened cream cheese and powdered sugar to make the 'dip' filling. Stir until smooth.
Scoop about 2 tablespoons of the cookie dough and slightly flatten it in the palm of your hand. Add a small dollop of the cream cheese mixture (roughly 1/2 teaspoon) to the center, then fold the dough around it to seal. Roll gently between your palms to form a ball.
Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and lightly golden. The center may look slightly underbaked; this is okay as the cookies will continue to set as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container in the refrigerator for up to 5 days, or enjoy immediately with a glass of milk!
Nutrition Facts
Calories |
5706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.0 g | 410% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 684.6 g | 249% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 382.3 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 375 mg | 29% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
