I love potato chips. I love them so much I rarely buy them. It’s hard for me to just eat a serving or I end up nibbling on them all day. That being said, I’ve never really been into the chip concept in desserts. I do like the sweet & salty combos but not when it comes to chips. These cookies were good but I’d rather just have a Russian tea cake & eat the chips separately.

Buttery Walnut Potato Chip Cookies from United States of Cookies

• 1 cup (2 sticks) butter- softened
• ½ cup granulated sugar
• ½ tsp vanilla extract
• 1-3/4 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
• 1 cup crushed potato chips
• ½ cup chopped walnuts
• ¼ cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. In mixer bowl, combine butter & sugar & beat until light & fluffy
3. Mix in vanilla followed by flour & beat until mixed well & creamy
4. Fold in chocolate chips, walnuts & potato chips
5. Take tablespoon size portions & lightly roll into a ball & place on ungreased cookie sheet
6. 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)
7. Allow to cool on pan for several minutes before moving to a wire rack to cool completely