Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Potato Chip Cookies 3.2 (502) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print