Martha Stewart’s Potato Chip Cookies
Crunchy, chewy, buttery, salty and sweet, these addictive treats satisfy every last corner of your palate.
Servings 18 Cookies
Ingredients
- 2 sticks 1 cup 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 about 10 ounces, divided
- 1 cup pecans toasted and coarsely chopped
Instructions
- 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.
- 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.
- 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.)
Notes
Swap Option: For chocolate chip-cookie fans, stir in 2 cups chocolate chips when adding the potato chips and nuts
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.
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.
