POTATO CHIP COOKIES

By LRay

CRUNCHY, CHEWY, BUTTERY, SALTY, AND SWEET THESE ADDICTIVE TREATS SATISFY EVERY LASK CORNER OF YOUR PALATE.

Ingredients

• 2 sticks unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
• 1 cup pecans, toasted and coarsely chopped

Preparation

Step 1

Directions

Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.