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Chocolate and Potato Chip Cookies
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Chocolate and Potato Chip Cookies

29 Min(s)
15 Min(s) Prep
14 Min(s) Cook
What You Need
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48 servings
Original recipe yields 48 servings
1-3/4 cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
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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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Heat oven to 350°F.
2
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.
3
Drop tablespoons of dough, 2 inches apart, onto parchment-covered baking sheets.
4
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.
Kitchen Tips
Tip 1
Size Wise
Sweet and savory ingredients team up to make these one-of-a-kind cookies a special treat to enjoy on occasion.
Tip 2
Special Extra
Add 1 cup dried cranberries and 1/2 cup chopped PLANTERS Pecans to prepared cookie dough along with the potato chips and chocolate morsels.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 75mg
3%
Total Carbohydrates 11g
4%
Dietary Fibers 0g
Sugars 7g
14%
Protein 1g
2%
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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