Peanut Butter Potato Chip Cookies

Sweet and salty lovers, these peanut butter potato chip cookies are for you! These cookies are filled with creamy peanut butter, crunchy kettle chips, and melty chocolate for the perfect balance of salty and sweet.

Kitchen sink-style cookies are some of my favorites, and this mashup of peanut butter, chocolate, and potato chips is truly just too good to pass up! You can use your favorite type of chocolate, though I think semi-sweet or dark chocolate both complement the salty chips and sweet, nutty peanut butter beautifully. These cookies bake up really chunky and thick and a little crispy around the edges, so they really pack a punch in both flavor and texture. If you love a sweet and salty treat, these cookies are soon to be your go-to dessert!

Here are some more cookie recipes you’ll love: S’mores Cookies, Blueberry Muffin Cookies, and Fruit Filled Thumbprint Cookies.

Print Recipe

Peanut Butter Potato Chip Cookies

Sweet and salty lovers, these peanut butter potato chip cookies are for you! These cookies are filled with creamy peanut butter, crunchy kettle chips, and melty chocolate for the perfect balance of salty and sweet.

Prep Time15 minutes mins

Cook Time15 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Servings: 12 cookies

Author: Abigail Bingham

Ingredients

• ½ cup unsalted butter room temp
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 egg room temp
• 1 tbsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¾ tsp salt
• ⅓ cup peanut butter
• ⅓ cup crushed potato chips
• ⅓ cup chocolate chips

Instructions

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until fully mixed and fluffy.
• Add in the egg, beating until combined, then add the vanilla extract and peanut butter and beat until incorporated.
• In a separate bowl, mix together the flour, baking soda, and salt, then add the dry mixture into the wet mixture and beat until just combined.
• Gently fold in the chocolate and potato chips until evenly dispersed through the cookie dough.
• Use a cookie scoop to evenly form 12-14 balls of dough. Chill the dough balls in the fridge for at least 2 hours or covered overnight.
• Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
• Bake for about 15 minutes, or until golden. If desired, gently press down on the tops of each cookie with the bottom of a glass or another flat surface to flatten the cookies slightly after baking.
• Use a round cookie cutter or a large cup to scoot the cookies into even circles, then let them rest at room temperature for at least 5 minutes to finish baking before serving.

Notes

• Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
• These cookies bake up very thick and chunky, so if you want them to have flat tops, press down on the cookies gently with the bottom of a glass or another flat surface just after baking. Don’t forget to scoot the cookies afterward if you want them to be perfectly round, too!
• Use your favorite chocolate. Semisweet chocolate is a classic to use in cookies, but you can use milk, dark, or even white chocolate here!
• Add a drizzle. These cookies are rich as it is, but if you really want to up the indulgence, melt down some chocolate or peanut butter (or both) and drizzle on top to finish.

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