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*
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
- Stir in the chocolate chips.
- Refrigerate the dough for an hour.
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Stir together the confectioners’ sugar, potato chips, and salt in a shallow bowl.
- 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.
- Place the cookies on the prepared pans, leaving about 2 inches between each cookie.
- Bake, one pan at a time, 8 to 10 minutes, or until the cookies are lightly browned. (Refrigerate the remaining dough between batches.)
- 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.