What you need is:
2 sticks unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp course salt
4 cups coursely crushed salted potato chips (about 10oz), divided
1 cup pecans, toasted and coarsely chopped
1. Preheat the oven to 375*. 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. Cookies can be stored in an airtight container up to 5 days.
As soon as they were cool I had to
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