Sweet & Salty Almond Butter Cookies

Preheat oven to 350ºF.

In a large bowl, sift together dry ingredients and set aside.

In the bowl of your stand mixer, combine almond butter, butter and both sugars. Beat with the paddle attachment until light and creamy. Add eggs, one at a time and beat until light and fluffy. Add vanilla and mix well.

Add flour in 3 additions, waiting for flour to be fully incorporated before adding more. Scrape the bowl as necessary. Fold in almond, potato chips and chocolate.

Roll in to 2-tablespoon-sized balls and place on parchment-paper-lined baking sheet. Bake for 12–14 minutes (mine took 14). Cookies will appear underdone.

Allow to cool completely on the baking sheet (or eat warm). Cookies will keep for 3–5 days in an airtight container.