Cashew Potato Chip Cookies

Yield: Makes 18 cookies
Sweet n’ Salty Cashew Potato Chip Cookies

Sweet n’ Salty Cashew Potato Chip Cookies


  • ¾ cup (6 ounces) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup potato chips, crushed
  • ½ cup chopped roasted cashews
  • ¼ cup mini chocolate chips (optional)
Optional chocolate glaze and garnish
  • 5 ounces bittersweet chocolate, chopped, or confectioners’ sugar
  • Crushed potato chips


  1. Preheat oven to 350 degrees. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. With mixer on medium-low, add egg yolk and vanilla. Beat to combine.
  2. With mixer on medium speed, add flour and salt. Mix until just incorporated. By hand, gently stir potato chips, cashews, and chocolate chips (if using) into flour mixture.
  3. Using a tablespoon or cookie scoop, portion cookie dough into 11/2 inch balls. Place balls on a baking sheet lined with parchment paper about 3 inches apart. Use a fork to flatten cookie. Chill for 10 to 15 minutes before baking. Bake cookies on the middle oven rack until golden brown and still slightly soft in the center, about 14 minutes. Let cookies set on sheet pan for 5 minutes. Transfer to a cooling rack.
  4. Optional: Dust with powdered sugar or finish with chocolate glaze. To make the chocolate glaze, melt chocolate in a double boiler or in a heatproof bowl placed over a pot of simmering water. Stir until smooth. Remove from heat. When slightly cooled but still liquid, dip half of each cookie into the melted chocolate. Allow excess chocolate to drip off to prevent puddling. Place on a cookie sheet lined with wax paper. Sprinkle with crushed potato chips. Once completely cooled, transfer to an airtight container.
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July 19, 2020 — Mary DiSomma