Sweet And Salty Peanut Butter Crinkle Cookies Recipe

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Chips from a bag of potato chips are mixed into the peanut butter layer to give the cookies a salty taste. Yum!  


– 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1/2 cup (127g) creamy peanut butter – 1 cup (200g) firmly packed light brown sugar – 1 large egg – 1 teaspoon vanilla extract – 1/2 cup (88g) mini chocolate chip – 1/2 cup (55g) confectioners’ sugar, sifted – 1/4 cup finely ground potato chip – salt, to taste*

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 1 


Beat butter, peanut butter, and brown sugar until frothy using a medium-speed electric mixer. Stir in egg and vanilla.  

Step 2

Lower mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain. Mix in chocolate chips. Refrigerate dough for an hour.  

Step 3

Preheat oven to 375°F. Cover baking sheets with parchment or silicone. Mix confectioners' sugar, potato chips, and salt in a shallow bowl.  

Step 4

Roll dough into balls with a tablespoon. Roll each ball in the coating mixture until thoroughly covered.  

Step 5

Place cookies on prepared pans with 2 inches between them. One pan at a time, bake cookies until lightly browned, 8–10 minutes.   

Step 6

Keep leftover dough refrigerated between batches. Let pan cool for 5 minutes. Remove the cookies from the pan to cool on a wire rack.  

Step 7

Also See

Also See

Brown Butter Pistachio Cookies Recipe