Peanut butter, potato chips, and chocolate all in a naturally gluten free cookie. What more could you ask for?!
I think it’s safe to say that there are two kinds of people in the world: those who reach for a salty snack and those who reach for a sweet snack. Fact: I used to be all salty all the time. Now, a bag of potato chips can sit in my pantry for months without me touching it. In fact, just last week a half-eaten bag of chips, relegated to the back corner of the pantry, would likely have been thrown away at some point if not for the suggestion of one of my best friends. “Bake something with them.” LIGHTBULB. Why haven’t I done this sooner? Salty I can stay away from, but sweet and salty? That’s a totally different, totally addictive story.
What’s the best base for a sweet and salty cookie? Obviously the ruler of the sweet and salty world, peanut butter. I made a basic flourless peanut butter cookie dough, stirred in some semisweet chocolate chips and crushed up potato chips, popped them in the oven and boom! Sweet, salty, soft, crunchy bites of heaven in minutes. You don’t need to chill the dough, and you don’t even need to use a mixer. I did, but that’s because I am lazy. You can definitely just mix it up with a spoon and get your arm workout for the day.
Since I used storebought peanut butter (Skippy all day, everyday) the cookies barely spread at all from the dough balls I formed. If you prefer thinner, larger cookies, then flatten them out after forming. If you use natural peanut butter, they’ll definitely spread a good deal more. I would probably recommend chilling that dough for at least an hour before baking it, but I haven’t tried it myself.
These cookies are a crowd-pleaser for sure. A fun and unexpected combination of mix-ins meet inside a peanut butter cookie that tastes like the inside of a Reese’s. Salty fans, sweet fans, now we can all get along!
Flourless Peanut Butter Potato Chip Chocolate Chip Cookies
Prep: 5 min Bake: 10 min Makes: ~20 cookies
1 cup peanut butter (I recommend using a storebought brand, but use what you have!)
½ cup white sugar
½ cup brown sugar (I used light, but dark will work!)
1 tsp vanilla (Optional, don’t worry if you’re out! I was.)
¾ cup semisweet chocolate chips
¾ – 1 cup crushed potato chips (Use something sturdy. I used Simply Natural Ruffles and they were perfect!)
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper to prevent sticking.
2. Either in the bowl of a stand mixer fitted with paddle attachment, or by hand with a spoon or handheld mixer, beat the peanut butter, sugars, egg, and vanilla together until well combined.
3. Pour in chocolate chips and potato chips and stir into dough.
4. Portion out cookie dough into ~2 tablespoon sized balls (I used my medium cookie scoop.) Flatten slightly, if desired.
5. Bake for 8-10 minutes or until the edges are starting to turn golden brown and the center is just set. Watch cookies closely, since cooking time will depend on thickness.
6. Remove from oven and let cool on pan for five minutes before placing on wire rack to finish cooling.