4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 egg s
1 tsp. vanilla
2 cups coarsely crushed ridged potato chips
1 cup BAKER'S Semi-Sweet Chocolate Chips
Reynolds® Parchment Paper
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Let's Make It
Heat oven to 350°F.
Combine flour and baking soda. Beat butter and cream cheese in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in potato chips and chocolate morsels.
Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
Bake 12 to 14 min. or until bottoms of cookies are golden brown. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Sweet and savory ingredients team up to make these one-of-a-kind cookies a special treat to enjoy on occasion.
Add 1 cup dried cranberries and 1/2 cup chopped PLANTERS Pecans to prepared cookie dough along with the potato chips and chocolate morsels.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
48 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.