Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside (you can also spray with nonstick cooking spray).
Using a stand mixer or in a large bowl with an electric hand mixer, cream 1 cup (2 sticks) salted butter, softened to room temperature with 1/2 cup granulated sugar until smooth and fluffy.
Add 1 3/4 cups all-purpose flour and mix until combined. If using a stand mixer, start on a low setting so the flour doesn’t fly out and remember to scrape down the sides as needed.
Then stir in 1 teaspoon vanilla extract.
Finally, add in 1 cup finely crushed salted potato chips and mix until combined well.
Place 1.5 Tablespoon size dollops of the cookie dough onto the prepared sheet trays about 2 inches apart. This is easiest with a cookie scoop. If using a spoon, just roll the dough a bit in your hands to make a round ball.
Bake one pan at a time for about 13-18 minutes (on the middle shelf) until the edges start to turn very lightly golden brown.
Cool for 15 minutes then transfer cookies to a wire rack and dust them generously with 1/2 cup powdered sugar.
Allow to cool completely and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.