Potato Chip Cookies

 Ladies and Gents, I'd like to introduce you to my new favorite cookie!  Yes, potato chip cookies!!  They're just what they sound like. Cookies that have crushed potato chips in them! How fabulous is that??? They have that sweet and salty thing going on, which I absolutely LOVE, they're buttery and chewy and I bet you can't eat just one! (See what I did there?) And they're easy to make! I also love that they're new and different and they make people say "Huh?" when you tell them what they are. This a Martha Stewart recipe, and I've listed it just as it was published, but I did mine just a little differently, which I'll explain in the tips following the recipe.  Oh btw.. big thanx to Neil and Lea for the baking assist!
I PROMISE that you'll love them if you give them a try!


2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided
1 cup pecans (3 3/4 ounces), toasted and coarsely chopped


Preheat oven to 375ºF.
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 balls using 1/4 c dough per ball, 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 minutes. Let cool completely on baking sheet.


Tips:
I made smaller cookies, I didn't add the pecans, and I didn't roll them in the crushed chips. Basically I just added all 4 cups of chips to the batter, dropped rounded tablespoonfuls onto a cookie sheet and baked them for about 12 minutes. I'd much rather have smaller cookies than such a giant size that you'd get if you use 1/4 cup of cookie dough per ball as the recipe directs. If you'd like the giant cookies, and if you love pecans, GO for it!