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*

The flour, baking powder, baking soda, and salt should all be mixed together with a whisk. Put away.  

Step 1 


With an electric mixer on medium speed, whip butter, peanut butter, and brown sugar until creamy. Be sure to add the egg and vanilla.  

Step 2

Turn down the mixer's speed. Slowly add the flour mixture and mix just until everything is mixed together or there are still a few flour streaks visible.  

Step 3

Mix in chocolate chips. Put the dough in the fridge for an hour. Warm the oven up to 375°F. Put parchment paper or plastic liners on baking sheets to line them.  

Step 4

In a small bowl, mix the salt, confectioners' sugar, and potato chips together. I use a #60 scoop to take out a tablespoon of dough at a time and roll it into balls.   

Step 5

Roll each ball in the coating mixture until heavily covered. Line up the pans with the cookies, leaving about 2 inches of space between each one.  

Step 6

One pan at a time, bake cookies until lightly browned, 8–10 minutes. (Keep the rest of the dough in the fridge between batches.)  

Step 7

Let it cool for 5 minutes on the pan. After that, move the cookies to a wire rack to cool fully.  

Step 8

Also See

Also See

Brown Butter Pistachio Cookies Recipe