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 sugar 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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