Potato Chip Cookies

(502)
potato-chip-cookie-035-mld108800.jpg
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
1 hr 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

  1. Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined.

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

  3. Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet.

Cook's Notes

Cookies can be stored in an airtight container up to 5 days.

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