Crunchy, chewy, buttery, salty and sweet, these addictive treats satisfy every last corner of your palate.
You can also find the recipe on MarthaStewart.com.
Technique tip: To toast nuts such as almonds, pecans, and walnuts, preheat oven to 350°F. Spread nuts in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until golden and fragrant, 10-12 minutes; start checking after 6 minutes if nuts are sliced or chopped. For hazelnuts, bake at 375°F until skins split, 10-12 minutes; when cool enough to handle, rub in a clean kitchen towel to remove skins.
Swap option: For chocolate chip-cookie fans, stir in 2 cups chocolate chips when adding the potato chips and nuts in step 2.
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups coarsely crushed salted potato chips (about 10 ounces)
- 1 cup pecans, toasted and coarsely chopped
1. Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, with an electric mixer on high, beat butter and both sugars until pale and fluffy, 2-3 minutes. Add vanilla and eggs, and beat on medium until just combined. Gradually add flour mixture and beat on low until just combined. Stir in 2 cups potato chips and the nuts.
2. Place remaining potato chips in a shallow bowl. Scoop 2-inch tablespoons of dough and roll into balls; then roll in potato chips to coat. Transfer cookies to parchment-lined baking sheets, spacing about 2 inches apart.
3. Bake, rotating sheets halfway through, until golden, 18-20 minutes. Transfer sheets to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 5 days.)