Thursday, June 7, 2012

Potato Chip Cookies

Leave it to Martha Stewart to come up with this fabulous cookie.  Crunchy, chewy, buttery, salty and sweet.  It can't get any better then that.

2 sticks unsalted butter, softened
3/4 cup light brown sugar- packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup coarse sea salt
4-cups coarsely chopped salted potato chips (divided)
1 cup pecans, toasted and coarsely chopped

1.  Preheat oven to 375.  Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 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 roll in remaining potato chips to coat.  Place cookies 2 inches apart on a parchment-lined baking sheet.  Bake until golden, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days.  (If they last that long).