Potato Chip Cookie
I love Martha Stewart for many reasons this cookie is one of the many. In July’s issue of LIVING, she provided me with an amazing recipe to a cookie I’ve been wanting to try for a while and finally I tried. I changed a few things, but they’re still absolutely delicious!
2 sticks of butter, softened.
3/4 cups of granulated sugar
3/4 cups of light brown sugar
1 teaspoon of pure vanilla extract
2 large eggs
2 1/4 cups of all purpose flour
1 teaspoon of baking soda
3/4 teaspoon of coarse salt
2 3.5 ounce bags of Pop Chips (Originally 4 cups of coarsely crushed salted potato chips, about 10 ounces divided)
1 cup pecans, toasted and coarsely chopped
Preheat oven to 375º. Beat together butter and sugars until light and fluffy. Add vanilla and 2 eggs until just combined. Add flour and baking soda, beat low until combined. Stir in pecans. Roll dough into 2 inch balls and roll them in crushed chips and place on a lined baking sheet about 2 inches apart.
Bake 15-20 minutes. Let cool on rack. Happily consume all the cookies. (Or if you’re me and you’re on a diet split one cookie with a loved one and quickly hide the rest.)
Either way, these rock, for the original recipe be sure to check out the latest issue of LIVING!