Adapted Recipe Chef Ilona Daniel
1 cup butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
2 cups Puffed Rice Cereal (rice krispies)
4 cups coarsely crushed Sea Salted Lucky Fox potato chips (from a 7-ounce bag), divided
Preheat oven to 375 degrees. 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 rice cereal.
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.