By Maria Streety of Artistic Creations
2 sticks unsalted butter, softened
¾ c packed light brown sugar
¾ c granulated sugar
1 tsp. pure vanilla extract
2 large eggs
2 ¼ c all-purpose flour
1 tsp. baking soda
¾ tsp. coarse salt
4c coarsely crushed salted potato chips (about 10oz.) divided
1c pecans, toasted and coarsely chopped
Preheat oven to 375 degrees. In an electric mixer with a paddle attachment, cream together butter and sugars on medium speed until fluffy. Add vanilla and eggs, and beat until just combined. Add flour, baking soda, and salt. Beat on low speed until just combined. Stir in 2 cups potato chips and the nuts. Scoop the dough with a 2oz. ice cream scoop. Roll dough 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. Enjoy!!
Note: To make this recipe lower in fat, substitute baked potato chips for the regular.
Yields about 18 cookies