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| Crunchy-Chewy-Buttery-Salty-Sweet |
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 tea. pure vanilla extract
2 large eggs
2 1/4 cups all purpose flower
1 tea. baking soda
3/4 tea. coarse salt
4 cups coarsely crushed salted potato chips (10 ounces), divided
1 cup pecans, toasted and coarsely chopped
Preheat oven to 350-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.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place on a baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.
Recipe Courtesy of Martha Stewart 'Living'.
1 tea. baking soda
3/4 tea. coarse salt
4 cups coarsely crushed salted potato chips (10 ounces), divided
1 cup pecans, toasted and coarsely chopped
Preheat oven to 350-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.
Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place on a baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.
Recipe Courtesy of Martha Stewart 'Living'.
