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Potato Chip Shortbread Cookies

Potato Chip Shortbread Cookies

Potato Chip Shortbread Cookies Photo
Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT35M
    20 Minutes
  • Yield:
    30 Cookies
Thank you, Kimmie Thiesen from our Mill Creek market, for the most delightful shortbread cookie! It’s the perfect balance of sweet and savory with the surprising salty crunch of potato chips! You’ve got to give this recipe a try! *Requires 4 hours of chilling time.
Ingredients
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon sea salt
  • ½ cup crunchy potato chips (like a kettle chip), lightly chopped
  • 236.59ml unsalted butter, room temperature
  • 118.29ml granulated sugar
  • 59.15ml powdered sugar
  • 1 large egg, room temperature
  • 2.13g vanilla extract
  • 591.47ml all-purpose flour
  • 12.78g cornstarch
  • 1.07g sea salt
  • 118.29ml crunchy potato chips (like a kettle chip), lightly chopped

Thank you, Kimmie Thiesen from our Mill Creek market, for the most delightful shortbread cookie! It’s the perfect balance of sweet and savory with the surprising salty crunch of potato chips! You’ve got to give this recipe a try! *Requires 4 hours of chilling time.

Preparation
STEP 1

Cream butter, granulated sugar and powdered sugar with a paddle attachment, on medium-low speed, until fluffy and pale in color, about 5 minutes.

STEP 2

Add egg and vanilla and mix on low speed until thoroughly combined. Scrape down the bowl with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

STEP 3

In a small bowl mix flour, cornstarch and salt. On low speed add dry ingredients just until dough starts to come together and no dry bits remain. Do not overmix. Fold in broken potato chips.

STEP 4

Turn dough out onto plastic wrap, roll into a cylinder, tightly wrap, and refrigerate overnight (or for at least 4 hours).

STEP 5

Preheat oven to 350°F.

STEP 6

Remove plastic wrap and cut cookies into rounds about ½ inch thick. Place onto a parchment lined baking sheet leaving a couple inches between cookies. Be sure cookies are cold before baking (return to fridge or freezer if needed until firm).

STEP 7

Bake cookies for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges just start to turn golden brown.

STEP 8

Remove cookies from oven and allow to cool on cookie sheet before handling.

Tags: Baked Goods, Sweets, Vegetarian, Holiday Favorites, Entertaining, Family-Friendly

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