These Peanut Butter Crinkle Cookies get their salty bite from the addition of crushed potato chips in the coating.PRINT


  •  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 chips
  •  1/2 cup (55g) confectioners’ sugar, sifted
  •  1/4 cup finely ground potato chips
  •  salt, to taste*


  1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, peanut butter, and brown sugar until light and fluffy. Mix in the egg and vanilla.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
  4. Stir in the chocolate chips.
  5. Refrigerate the dough for an hour.
  6. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  7. Stir together the confectioners’ sugar, potato chips, and salt in a shallow bowl.
  8. Using a tablespoon of dough at a time (I use a #60 scoop), roll the dough into balls. Roll each ball in the coating mixture, making sure to cover completely in a thick layer.
  9. Place the cookies on the prepared pans, leaving about 2 inches between each cookie.
  10. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are lightly browned. (Refrigerate the remaining dough between batches.)
  11. Cool on the pan for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.


*I use a heavy pinch of salt, but adjust to your tastes.


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