Potato Chip Cookies

Easy recipe that creates incredibly delicious cookies.

Course Dessert

Cuisine American

3 Sticks Salted Butter
1 1/2 Cups Granulate White Sugar
2 Large Egg Yolks
1 tsp Vanilla
3 Cups All Purpose Flour
1 1/2 Cups Crushed Potato Chips Use a gallon Ziplock bag to pour the potato chips in and crush with your hands by squeezing the bag. I usually will leave a corner unzipped so the bag does not burst.
1 Cup Chopped Pecans
1 TBSP Sugar Set Aside

Preheat oven to 375 degrees.
Line two baking sheets with parchment paper.
In Kitchenaid cream together butter, sugar and vanilla.
Separate egg yolks from whites. You will only be using 2 egg yolks. Beat yolks and add to butter mixture. Scrap the sides of the bowls with a spatula.
Add the flour, one cup add a time. Scrap the sides of the bowls with a spatula in between each batch of flour. Continue until all flour is combined into the butter mixture.
Slow pour in the crushed potato chips. Your mixer should be on a medium speed until well mixed.
Add chopped pecans and mix well.
Roll the cookie mixture into 1" balls and place on baking sheets that has been lined with parchment paper.
Using the tablespoon of sugar that you set aside, place in a bowl on plate. You will use this to dip your fork in to keep the cookie dough from sticking to your fork. You will need to make a criss cross mark across each cookie.
Bake cookies for 9-11 minutes. Until the edges of the cookies are golden brown.