Chocolate and Potato Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 - 14 minutes
- Servings: 48 cookies
- Course: Dessert
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- 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 eggs
- 1 tsp. vanilla
- 2 cups coarsely crushed ridged potato chips
- 1 cup Baker's Semi-Sweet Chocolate Morsels
- Reynolds® Parchment Paper
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.
Add 1 cup dried cranberries and 1/2 cup chopped PLANTERS Pecans to prepared cookie dough along with the potato chips and chocolate morsels.
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