This recipe takes the combination of sweet and salty to a whole new level. If you are someone who loves cookies and potato chips, now you can enjoy both in one exciting snack.
The base of these cookies is a variation on classic peanut butter cookies. Gently stir crushed potato chips into the dough for a unique salty crunch in every bite.
But the fun doesn't stop there! After the potato chip-infused cookies are baked and cooled, dip them in a decadent combination of melted chocolate chips and peanut butter chips. Finally, while the dip is still wet, sprinkle more crushed potato chips on top. Once the cookies have set, you can sink your teeth into these whimsical treats!
To store, place the cookies in an airtight container with layers of waxed paper in between to protect the chocolate dip and the potato chip topping.
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1 1/4 cups all-purpose flour
- 2 cups crushed plain potato chips, divided
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
- 3/4 cup peanut butter chips
Gather the ingredients.
Heat oven to 375 degrees F and cover baking sheets with parchment paper.
In a large bowl, beat granulated sugar, brown sugar, peanut butter, butter and egg until well-blended.
Stir in flour, 1 cup of the crushed potato chips, baking soda, and baking powder until dough forms.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets and press each ball to flatten slightly. You can use your fingers or the bottom of a glass to flatten.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips and peanut butter chips uncovered on high for 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. The chips can also be melted gently in a double boiler over simmering water.
Dip each cookie halfway into melted chocolate mixture, letting excess drip off.
Immediately sprinkle the dipped half of each cookie with remaining crushed potato chips. Place on waxed paper until set, about 1 hour.
Store between sheets of waxed paper in tightly covered container.
- Be sure to select plain potato chips for this recipe. To crush, simply place chips in a plastic zip-top bag and crush with your hands. You will want to create small bits of potato chips, rather than a fine powder. Measure the chips after they have been crushed to achieve 2 cups.