Are you a salty sweet lover? If so, these three ingredient no bake potato chip cookies are for you. Quick, easy and so satisfyingly crunchy! Chocolate, peanut butter and potato chips come together in the perfect sweet treat that will have you reaching for more.
So, this can't get much more simple - these chocolate peanut butter potato chip cookies have just three ingredients. And, you may have guessed what they are:
- Potato Chips - I made this recipe with plain salted potato chips, but you can use wavy chips, kettle chips or different flavours to change this up. I'd recommend Crab Chips for a bit of added spice here.
- Chocolate - chocolate chips or chopped solid chocolate. You can use either milk, dark or semi-sweet interchangeably in this recipe dependent on your preferences.
- Peanut butter - I recommend using crunchy peanut butter in this recipe, but you can also use smooth.
Making Chocolate Potato Chip Cookies
How to Crush Potato Chips
The first step of preparation for these cookies is to crush the key ingredient: potato chips. There are a couple of ways you can do this:
Using Ziploc Bag
The classic way to crush potato chips is to use a ziploc bag and a rolling pin. This is by far the cleanest and easiest way to do this.
- Simply put the potato chips into a sealable plastic bag.
- Ensure that you don't trap too much air in the bag (or else it's liable to explode as you crush it!).
- Then use a rolling pin to beat the chips lightly until they are crushed to your desired consistency.
Crushing Potato Chips without Plastic Bag
If, like me, you sometimes find yourself without ready access to a ziploc bag or other similar sealable plastic bag, you might need another option! Rest assured that these cookies are not dependent on having ziploc.
You can also crush potato chips without a bag or rolling pin.
- Add the potato chips to a large bowl,
- Use a firm, wide based object - such as a measuring cup or heavy bottomed water class or tumbler - to crush the chips.
- You don't want to slam the cup into the chips as this will cause them to fly up.
Dos and Don'ts
- DO crush the potato chips to a medium size - you want them to still be large enough that they offer some structure and crunch of their own.
- DON'T use a food processor - not only would using a food processor be an unnecessary piece of equipment to dirty in this recipe, it would also crush the potato chips quickly into potentially too fine a powder to give best results in this recipe.
- DO feel free to use other household or kitchen utensils to help you crush these - you can use a pestle or a rolling pin or a meat tenderiser. The key is to use something relatively heavy, firm and with a wider enough surface area that you're able to smash the chips easily.
Once you've got your crushed potato chips, you're ready to make these no bake chocolate peanut butter potato chip cookies!
Melt your chocolate chips by placing these in a heatproof bowl and setting this over top a small saucepan of simmering water. The water should not boil and should NEVER touch the bottom of the bowl. This will cause the chocolate to sieze.
Stir the chips occasionally until these melt. Then add the peanut butter, stirring until smooth.
Once you have your liquid mix, add in the crushed potato chips and stir to coat. Then dollop these out onto a piece of parchment paper to cool.
Tips for Cooling these Peanut Butter Chocolate No Bakes
You can cool and set these no bake cookies in one of two ways: on the counter or in the refrigerator.
Depending on the temperature and humidity in your kitchen, it can take quite a while for these to set firm and they may stay a bit tacky, even once they're essentially solid.
The refrigerator will allow a quicker set while chilling these into firmer cookies. The refrigerator won't impact the crispy crunch of the potato chip and shouldn't cause any issue for the chocolate, which will remain nice and glossy.
Yes! These cookies have a satisfying crunch of potato chips. The chocolate coating helps to seal in the freshness - so be sure to use fresh chips when making this recipe.
If you use stale potato chips, they will not be as crisp and crunchy.
These easy no bake potato chip cookies can be stored in the fridge or on the counter.
Due to the amount of chocolate in the recipe, they are best kept in a cool place, or they are prone to becoming a bit sticky with melting chocolate.
They can easily last for about a week.
Yes indeed! These chocolate peanut butter potato chip cookies can be frozen.
While the recipe is easy and doesn't make a huge batch, if you're wanting to make these far in advance or have leftovers, you can easily freeze them. Allow the cookies to cool and set firm. Then transfer to the freezer. For best results and most efficient use of space, freeze first in a single layer on a baking sheet until frozen, before transferring to a freezer bag to keep in the freezer for up to three months.
If you like these cookies, why not try:
Chocolate Potato Chip Cookies with Peanut Butter
- Small saucepan
- heat proof mixing bowl
- 2 cups crushed potato chips As a guide, the crushed amount is roughly half the uncrushed amount (so for 2 cups crushed, you'll need about 4 cups of potato chips).
- 6 oz chocolate chips either milk, dark or semi-sweet chocolate
- ½ cup peanut butter
- Place the chocolate chips in the heatproof bowl and set over a saucepan of simmering water (like a DIY double boiler).
- Stir the chocolate occasionally until this is melted. Then add the peanut butter and stir until smooth (if using crunchy peanut butter, this will have the lumps of chopped peanuts).
- Remove from the heat and add the crushed potato chips, stir to coat. (See note)
- Spoon the chocolate potato chip mixture out onto a piece of non-stick parchment paper or a silicone baking mat and allow to cool completely to set. This is best (and quickest) done in the refrigerator.