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Whisk together flour and salt in a bowl.
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In the bowl of a mixer fitted with a flat beater, add butter and cream cheese. Mix on medium speed until light and fluffy, about 2 minutes, scraping down the sides as needed.
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Add sugar and vanilla, and mix until well combined.
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Add flour and mix on low speed until just combined (do not over mix).
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Stir or mix in apple chips and toasted walnut pieces.
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Transfer dough to a work surface and divide in half. Shape each half into a log, 8 1/2 inches long and 2 inches in diameter.
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Wrap each log in parchment paper and freeze overnight or up to 2 weeks.
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Position oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees F.
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Take out one log from the freezer and let it set out for 30 minutes. Unwrap the log and roll it in the remaining chopped walnuts, coating completely.
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Slice into 1/4-inch rounds. Space 1 in apart on baking sheets lined with parchment paper or non-stick liner.
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Bake cookies for 18 to 20 minutes, rotating halfway through, until golden around the edges.
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Let cookies cool completely on the baking sheets on wire racks. (Do not remove cookies from baking sheet until completely cooled).
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Repeat with remaining log and walnuts. Store cookies in a airtight container at room temperature up to 3 days.