Delicious shortbread cookies loaded with mini chocolate chips, walnuts & salty potato chips make these Buttery Walnut Potato Chip Cookies the BEST EVER!
It’s cookie baking season! I’m so excited to be jumping on board with 49 other bloggers to bring Taste the USA: Idaho Edition. All 50 of us are bringing you cookies inspired by the state where we live.
Because I live in Idaho, I, of course, had to incorporate what Idaho is known for, the potato into these Buttery Walnut Potato Chip Cookies. Funny enough, I think I heard that Oregon & Washington actually produces more potatoes than Idaho.
Also, the potatoes are grown in the southern part of the state, about 6 hours from where I’m at. But none the less, Idaho is known for potatoes & that’s really cool because I love adding them to a variety of recipes- including cookies like these.
Shortbread Potato Chip Cookies
I just love making goodies this time of year, especially when I can bring back those favorite flavors of childhood & then add an awesome twist like adding potato chips.
As with all my baking, I use Bob’s Red Mill Organic Unbleached All-Purpose Flour because I like that it’s not enriched with any additives. That’s really important to me when baking for my family or for others. It produces well-textured loaves just as easy as it creates light & airy baked goods. Versatility is awesome.
These are super easy, just like a classic shortbread cookie, the butter & sugar are heavy, no eggs – just flour & your mix ins. For these it’s mini chocolate chips, walnuts & deliciously salty potato chips. Be sure to buy thicker chips so that they hold up in the mixing process.
Just because I grew up in California doesn’t mean I can’t fully embrace this amazing place I live now. We sure love Idaho & all of its beauty. So of course, I had to make a cookie with chips made from Idaho potatoes.
Here are some commonly asked questions
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these cookies. I wrote my original recipe using unsalted butter but then tried it with salted butter & liked them just the same.
What is the best way to store Potato Chip Cookies?
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
Potato Chip Cookies
HOW DO YOU MAKE Buttery Walnut Potato Chip Cookies?
- Preheat oven to 350 degrees.
- In mixer bowl, combine butter & sugar & beat until light & fluffy.
- Mix in vanilla followed by flour & beat until mixed well & creamy.
- Fold in chocolate chips, walnuts & potato chips.
- Take tablespoon size portions & lightly roll into a ball & place on an ungreased cookie sheet.
- Bake 14-16 minutes or until golden brown on the bottoms (because it’s shortbread, they will still look soft on top- they will set as they cool).
- Allow to cool on pan for several minutes before moving to a wire rack to cool completely.
Just look at that. The salty & sweet come together & satisfy every craving all in one bite. YUM!
Can this recipe be doubled?
I actually don’t recommend doubling this recipe. This batch of dough pretty much fills my mixer bowl. If you need more, I would recommend working in batches.
Do I need to chill the dough?
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
How soft should my butter be?
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be room temperature so it can be blended easily with the sugar.
To make this recipe you will need…
- butter- softened
- granulated sugar
- vanilla extract
- All Purpose White Flour
- crushed potato chips
- chopped walnuts
- mini chocolate chips
Be sure to check out all the other cookie recipes from all other 49 states here!
Products I love when making these Potato Chip Cookies…
This Potato Chip Cookies recipe is so delicious – and if you’re like me, you probably already have many of these items on hand! OR maybe you have never made Potato Chip Cookies before, & you might be a bit nervous – but you’re going to love the how these turn out. I have made a list below of the things I absolutely can’t live without when it comes to making these cookies.
- 1:1 gluten-free flour
- all-purpose flour
- mixer
- granulated sugar
- vanilla extract
- semi-sweet chocolate chips
- 3/4 sheet pans
- parchment paper
- metal spatula
- measuring cups
- measuring spoons
Scroll to the bottom for the Printable Recipe
homemade buttery shortbread cookies
If you love this Potato Chip Cookies recipe, you’re going to love these other AWESOME cookie recipes too. Please click each link below to find the easy, printable recipe!
Frosted Funfetti Cake Mix Cookies
3-Ingredient Peanut Butter Cookies
Peanut Butter Chocolate Brownie Cookies
Quarter Pound Chocolate Chip Cookies
Easy Chocolate Crinkle Cookies
Don’t miss these great ideas from these bloggers….
Reese’s Marshmallow Peanut Butter Chip Cookies from Oh Sweet Basil
Hot Chocolate Poke Cake from Food Lovin Family
Buttery Walnut Potato Chip Cookies
Ingredients
- 1 cup butter- softened (2 sticks )
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1-3/4 cups Bob's Red Mill Organic Unbleached All Purpose White Flour or any all-purpose flour
- 1 cup crushed potato chips
- 1/2 cup chopped walnuts
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In mixer bowl, combine butter & sugar & beat until light & fluffy.
- Mix in vanilla followed by flour & beat until mixed well & creamy.
- Fold in chocolate chips, walnuts & potato chips.
- Take tablespoon size portions & lightly roll into a ball & place on an ungreased cookie sheet.
- Bake 14-16 minutes or until golden brown on the bottoms (because it's shortbread, they will still look soft on top- they will set as they cool).
- Allow to cool on pan for several minutes before moving to a wire rack to cool completely.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Tamar says
I just love Bob’s Red Mill! I should make a trip to the store when I am in OR in Dec!
Ducks 'n a Row says
Gina this cookie looks awesome! We LOVE potato chips with sweets in our household. This is a “must do” recipe for sure! Pinned and yummed!
Sinea♥
Michelle says
What a great idea!
Looks fantastic and so unique!
Can’t wait to try!
Thanks
Michelle
Miz Helen says
I can’t wait to try this cookie recipe, it looks awesome! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Darlene says
Do I have to use organic flour?
Gina Kleinworth says
No, that is just my preference when I have it available. You can use regular all-purpose flour.