Although I have not shared a cookie recipe in a while, I have still been making some of my family’s favorites such as matcha green tea sugar cookies. One of my coworkers gave me this potato chip walnut cookies recipe. I was intrigued with the use of potato chips in cookies so I ended up making these cookies over the weekend.The original recipe uses cashew but I ended up using walnuts instead because I had it in my pantry. After baking the cookies in the oven for 14 minutes, the cookies came out crunchy on the outside and soft on the inside. The potato chips and nuts gave the cookies a nice crunchy taste and texture. I was able to bring some of these cookies to work to share with my co-workers. The rest of the cookies were devoured by my husband who is a big fan of these cookies.
- ¾ cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 3/4 cup crushed potato chips
- 1/2 cup chopped walnuts
Preheat oven to 350 degree F. Line a baking sheet with parchment paper or silicone baking mat.
Beat butter and sugar in a large bowl using an electric mixer until fluffy. Beat in egg yolk and vanilla.
In another bowl, whisk together flour and salt; beat into the butter mixture until combined. Add crushed potato chips and chopped nuts.
Shape cookie dough into 1 ½-inch balls and place onto the prepared baking sheet 2 inches apart. Flatten each cookie dough with the palm of your hand.
Bake for 12-14 minutes or until edges are lightly brown. Cool cookies on baking sheet for a few minutes then transfer cookies to rack to cool completely.
Recipe adapted from: Melissa Peterman as featured in People Food