Potato Chip Cookies

Potato Chip Cookies

2 sticks Unsalted Butter, softened2 ¼ c. All-Purpose Flour
¾ c. Light-Brown Sugar, packed1 tsp. Baking Soda
¾ c. Granulated Sugar
¾ tsp. Coarse Salt
1 tsp. Pure Vanilla Extract4 c. Coarsely crushed salted potato chips, divided
2 lg. Eggs
1 c. Pecans, toasted and coarsely chopped

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

Add flour, baking soda, and alt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts. Roll dough into 2in. 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, 18-20 min. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.


From Martha Stewart

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