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
Instructions 1. 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. 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. 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.
Description Salty and sweet and different from the other recipe.
Servings
18
Notes I made them somewhat smaller than the suggested 2 inch balls and they were still quite large. This is the second recipe for this type of cookie in my collection, but they are somewhat different in that these are rolled in additional chips.
Source Martha Stewart
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