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Potato Chip Cookies

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Potato Chip Cookies are both sweet, and salty. They are the perfect combination.

You may use any kind of nuts that you like. I prefer macadamia nuts in mine. They have a mind flavor and a tender crunch.

These cookies are a simple shortbread cookie that has additional chopped nuts and crushed potato chips.

Remember to sprinkle them with confectioner's sugar while still warm. It is very important to use real butter, not margarine! The flavor you get with butter is very important.


1 cup room temperature butter

1/2 cup sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 cup chopped nuts

1/2 cup crushed potato chips

Confectioner's sugar for sprinkling on baked cookies while still warm


Preheat your oven to 350F degrees.

Line your baking sheets with parchment paper or silicone liners.

In a large mixing bowl; cream together the butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy.

Add the chopped nuts and crushed potato chips to the butter mixture and stir well. Continue mixing until everything is well combined.

Add the flour to the sugar mixture and stir just until combined.

Roll the cookie dough into small 1 inch balls, and place onto the baking sheets about 2 inches apart.

Press the balls of cookie dough with the back of a fork to flatten slightly. If your fork sticks, press the fork into a small amount of sugar and then press the cookie dough.

Place the full baking sheet into the oven.

Bake the Potato Chip Cookies until they are a light golden brown. This should take between 13 to 15 minutes.

Remove from baking sheet from the oven.

Allow the cookies to set on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.

Sprinkle the Potato Chip Cookies with a dusting of confectioner's sugar while still on the baking sheet.

This cookie dough freezes well. Shape the cookie dough into balls and place in the freezer on a cookie sheet. Once they are frozen place the cookie dough balls into a freezer bag. Store the frozen cookie dough balls in the freezer until needed. When you wish to bake the cookie dough balls remove them from the freezer and place onto a baking sheet. Allow to thaw for 15 minutes prior to baking. Bake as per the instructions above.


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