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    Home » Recipes » Cookies

    Easy No Bake Potato Chip Cookies with Peanut Butter

    Published: Feb 28, 2022 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    No bake chocolate peanut butter potato chip cookie on a napkin with a plate of more cookies and a bowl of potato chips in the background.

    Three Ingredients

    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:

    1. 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.
    2. Chocolate - chocolate chips or chopped solid chocolate. You can use either milk, dark or semi-sweet interchangeably in this recipe dependent on your preferences.
    3. Peanut butter - I recommend using crunchy peanut butter in this recipe, but you can also use smooth.
    Three easy ingredients for potato chip cookies: salted potato chips, peanut butter, and chocolate chips.

    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.

    Melting Chocolate

    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.

    Crispy no bake chip cookies set on parchment paper.

    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.

    FAQs

    Do potato chips stay crispy in these cookies?

    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.

    How should I store no bake potato chip cookies?

    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.

    Can these three ingredient cookies be frozen?

    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 Oatmeal No Bake Cookies without Peanut Butter
    • No Bake Nanaimo Bars
    • Potato Chip Brownies
    No bake chocolate peanut butter potato chip cookie on a napkin with a plate of more cookies and a bowl of potato chips in the background.

    Chocolate Potato Chip Cookies with Peanut Butter

    Liz Mincin
    Easy three ingredient no bake cookies, made with chocolate, potato chips and peanut butter. The ultimate salty sweet treat with crispy potato chips.
    4.9 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Cooling 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories 191 kcal

    Equipment

    • Small saucepan
    • heat proof mixing bowl

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Depending on the consistency of your peanut butter and also the type of potato chip being used (such as kettle chips, wavy chips or traditional), you may find that your mixture seems a bit too runny. If this is the case, simply add some more crushed potato chips until you have a consistency that is able to be dolloped out as no bake cookies. 
    See blog post for tips and tricks.

    Nutrition

    Calories: 191kcalCarbohydrates: 15.2gProtein: 4.4gFat: 13.2gSaturated Fat: 5.1gCholesterol: 3mgSodium: 110mgPotassium: 278mgFiber: 1.5gSugar: 8.3gCalcium: 29mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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