Salty and sweet—it doesn’t get any better than that. There are no eggs in this recipe, so they’re almost as dense as shortbread. The cookies can be stored in an airtight container for up to 5 days.
Makes about 2 dozen cookies
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 cup pecans, toasted and coarsely chopped
1/2 cup crushed salted potato chips, plus 1/2 cup for coating the cookies
- Preheat oven to 350 degrees.
- Cream the butter and sugar together. Add the vanilla. Add the flour, and mix until just combined. Stir in 1/2 cup of the potato chips, saving the other 1/2 cup for coating the cookies. Stir in the pecans.
- Roll the dough into 2-inch balls, and then coat them with the remaining potato chips. Sprinkle sugar on top and press down with a fork in a criss-cross pattern. Bake until golden, 15 to 18 minutes.
- Let cool on a baking sheet.