Get ready to revolutionize your dessert game with the most unexpectedly delicious cookies you'll ever taste! Imagine biting into a cookie that perfectly balances sweet, salty, and crunchy - this isn't just a recipe, it's a flavor adventure that will blow your taste buds away. These Peanut Butter Honey Potato Chip Sandwich Cookies are the ultimate treat that combines the comfort of classic cookies with a mind-blowing twist that will make you the culinary hero of your friend group!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup peanut butter
- 1/2 cup honey
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups potato chips
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons honey
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together peanut butter, brown sugar, and honey until smooth and well combined.
- Add the egg and vanilla extract to the mixture, beating until fully incorporated and mixture becomes slightly fluffy.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Crush potato chips into small, uneven pieces and gently fold them into the cookie dough.
- Scoop rounded tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes until edges are lightly golden brown and cookies are set.
- Remove from oven and let cookies cool completely on wire racks.
- For honey buttercream, beat softened butter until creamy and light.
- Gradually add powdered sugar and honey, mixing until smooth and spreadable.
- Once cookies are completely cool, spread honey buttercream between two cookies to create sandwich cookies.
- Optional: Drizzle additional honey or sprinkle crushed potato chips on edges for extra texture and decoration.
Tips
- Use thick, kettle-style potato chips for maximum crunch and flavor impact
- Make sure your butter and egg are at room temperature for smoother mixing
- Don't overmix the dough - this can make the cookies tough
- Crush potato chips roughly to create interesting texture variations
- Let cookies cool completely before adding buttercream to prevent melting
- For extra indulgence, try using different chip flavors like sea salt or barbecue
- Store cookies in an airtight container to maintain their crisp texture
- Chill the dough for 30 minutes before baking for more controlled spreading
- Use a cookie scoop for uniform cookie sizes
- The buttercream can be made ahead of time and refrigerated for convenience
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 35mg
