Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Potato Chip Cookies 3.2 (502) 22 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 1 hrs 10 mins Yield: 18 Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate. Ingredients 2 sticks unsalted butter, softened ¾ cup packed light-brown sugar ¾ cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs 2 ¼ cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon coarse salt 4 cups coarsely crushed salted potato chips (about 10 ounces), divided 1 cup pecans, toasted and coarsely chopped Directions Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts. Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet. Cook's Notes Cookies can be stored in an airtight container up to 5 days. Print