These Chocolate Peanut and Potato chip cookies are everything I love in a cookie: crispy around the edges, soft and chewy in the center, loaded with chocolate, roasted peanuts and crunchy potato chips. The combination of sweet, salty and nutty flavors makes these cookies seriously addictive!
Made with simple plant-based ingredients, this small-batch recipe makes just two jumbo cookies, which means you can enjoy a freshly baked treat without ending up with a whole batch. Perfect for a cozy afternoon snack, a late-night sweet craving, or whenever you feel like treating yourself to something extra special.
Why you will love these cookies
There is something so satisfying about the combination of chocolate and salty potato chips. Add roasted peanuts and rich muscovado sugar to the mix, and you get a cookie with plenty of texture and depth of flavor.
- Soft and chewy in the center, with lightly crisp edges.
- Sweet and salty, thanks to the chocolate, potato chips and flaky sea salt.
- Packed with texture, from crunchy peanuts and potato chips.
- Small batch, making just two jumbo cookies.
- Easy to make, with simple ingredients and no complicated equipment.
- Naturally vegan, when using dairy-free chocolate and plant-based butter and yogurt.
Chocolate peanut potato chip cookie ingredients
These cookies only require a handful of simple ingredients, most of which you may already have in your kitchen.
- All-purpose flour – The base of the cookie dough. Measure it carefully for the best texture.
- Baking powder – Helps the cookies puff slightly while baking, keeping the centers soft.
- Plant-based butter – Melted butter brings richness and helps create those deliciously chewy centers. Make sure to use a vegan butter that melts well.
- Plant-based yogurt – Adds moisture and softness to the dough. I like using a thick, unsweetened yogurt.
- Light brown and muscovado sugar – This combination gives the cookies their sweetness, moisture and deep caramel-like flavor. Muscovado sugar also adds a subtle molasses note.
- Vanilla extract – Enhances all the other flavors.
- Chocolate chunks – Chocolate chunks are my favorite here because they create bigger pools of melted chocolate throughout the cookies, but chocolate chips work too.
- Roasted peanuts – Use roughly chopped roasted peanuts for extra crunch and a delicious nutty flavor.
- Potato chips – The unexpected ingredient! Use plain or salted potato chips and crush them lightly so you still get some larger crunchy pieces in the cookies.
- Flaky sea salt – A final sprinkle makes all the flavors pop and balances the sweetness.
A few tips for the best cookies
Don’t crush the potato chips too finely.
You want a mixture of small crumbs and slightly larger pieces. The larger pieces add little pockets of crunch throughout the cookies.
- Use roasted peanuts. Roasted peanuts have a deeper, more intense flavor than raw peanuts and pair beautifully with the chocolate and caramel notes from the muscovado sugar.
- Don’t overmix the dough. Once the flour is incorporated, mix just until you have a cookie dough. Overmixing can make the cookies less tender.
- Don’t skip the chilling time. The dough is quite soft because of the melted butter. A short rest in the fridge makes it much easier to shape and helps the cookies keep their thickness while baking.
- Don’t overbake them. This is probably the most important tip! The cookies should look lightly golden around the edges while the centers still look a little soft when you take them out of the oven. They will continue to set as they cool on the baking sheet.
- Add flaky salt while they’re still warm. Sprinkling the cookies immediately after baking helps the salt stick to the surface and gives you that perfect sweet-and-salty finish.
Frequently asked questions
Can I use chocolate chips instead of chocolate chunks?
Absolutely. Chocolate chips work perfectly in this recipe. I personally prefer chocolate chunks because they create larger pools of melted chocolate, but either option will be delicious.
What kind of potato chips should I use?
Plain or salted potato chips both work well. If you use salted chips, keep in mind that they will add more salt to the cookies, so you may want to be slightly lighter with the flaky sea salt on top.
Can I use another type of nut?
Yes! Roasted peanuts are my favorite combination here, but you could experiment with roasted pistachios, almonds or pecans.
How should I store these cookies?
Once completely cool, store the cookies in an airtight container at room temperature. They are best enjoyed within a couple of days, while the potato chips are still at their crunchiest.
Can I freeze the cookies?
Yes. You can freeze the shaped, unbaked cookie dough or freeze the baked cookies once completely cool. If freezing the dough, I recommend shaping the two portions first and placing them in an airtight freezer-safe container. Bake from chilled, adding a couple of extra minutes if needed.
For more cookie recipes, check out my:
- Lemon Poppy seeds Cookies (GF)
- Walnut Chocolate Chip Cookies (GF & oil free)
- Brownie Cookies with Salted Caramel and Hazelnuts (GF & oil free)
- The best 5-Ingredient Almond Cookies (GF)
- Single serve Tahini Olive oil and Chocolate Chunks Cookies
I love to see your creations! Make sure to tag me @alicepages on Instagram and give your feedback in the comments below if you make this recipe! Your opinion is my best reward and I can’t wait to see your beautiful creations!
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Jumbo Snickers Potato Chip Cookies
These vegan jumbo cookies are soft, chewy and packed with chocolate, roasted peanuts and crunchy potato chips. Sweet, salty and seriously addictive!
- Total Time: 25 minutes
- Yield: 2 big cookies
Ingredients
- 2/3 cup (80 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 tbsp plant-based butter, melted
- 2 tbsp plant-based yogurt
- 2 tbsp light brown sugar
- 2 tbsp muscovado sugar
- 1 tsp vanilla extract
- 2 tbsp chocolate chunks
- 2 tbsp roasted peanuts, roughly chopped
- 1/3 cup plain or salted potato chips, lightly crushed
- Flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the melted butter, yogurt, light brown sugar, and muscovado sugar until fluffy.
- Add the flour, baking powder, salt, and vanilla, and mix until just combined. Don’t over mix the batter.
- Using a spatula, gently fold in the chocolate chunks, peanuts, and potato chips until evenly distributed. Be careful not to overmix.
- Refrigerate the dough for about 30 minutes, or until firm enough to handle.
- Divide the dough into two equal portions. Roughly shape each portion into a ball and place them on the baking sheet, leaving plenty of space between them.
- Bake for about 14 minutes, or until the edges are lightly golden brown while the centers still look slightly soft.
- Remove from the oven and sprinkle with flaky salt. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Recette version française
Print Maxi cookies aux chips, cacahuètes & chocolat
De gros cookies ultra moelleux et fondants, généreusement garnis de chocolat, de cacahuètes grillées et de chips croustillantes. Un irrésistible mélange sucré-salé auquel il est impossible de résister !
- Total Time: 25 minutes
- Yield: 2 gros cookies
Ingredients
- 80 g de farine T55
- 1/2 cuillère à café de levure
- 1/4 cuillère à café de sel
- 35 g de beurre végétal fondu
- 30 g de yaourt végétal
- 30 g de cassonade
- 30 g de sucre muscovado
- 1 cuillère à café de vanille
- 20 g de morceaux de chocolat
- 15 g de cacahuètes grillées, grossièrement hachées
- 1 poignée de chips nature ou salées, légèrement écrasées
- Fleur de sel
Instructions
- Préchauffer le four à 180°C et recouvrir une plaque de cuisson de papier sulfurisé.
- Dans un saladier, fouetter le beurre fondu, le yaourt, la cassonade et le sucre muscovado jusqu’à obtenir une préparation homogène et légèrement mousseuse.
- Ajouter la farine, la levure , le sel et la vanille, puis mélanger. Arrêter lorsque tous les ingrédients sont incorporés et que la pâte est homogène, afin de ne pas trop la travailler.
- À l’aide d’une spatule, incorporer délicatement les morceaux de chocolat, les cacahuètes et les chips. Veiller à ne pas trop travailler la pâte.
- Filmer et placer la pâte au réfrigérateur pendant environ 30 minutes idéalement.
- Diviser la pâte en deux portions égales. Façonner grossièrement chaque portion en une boule, puis les déposer sur la plaque en les espaçant bien.
- Cuire pendant environ 14 minutes, jusqu’à ce que les bords soient légèrement dorés tandis que le centre reste encore légèrement tendre.
- À la sortie du four, saupoudrer de fleur de sel. Laisser les cookies refroidir sur la plaque pendant 10 minutes, puis les transférer sur une grille pour qu’ils refroidissent complètement.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
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