Go Back
–+ servings
No Bake Peanut Butter Chocolate Potato Chip Cookies | BakeThenEat.com
Print Recipe
0 from 0 votes

No Bake Peanut Butter Chocolate Potato Chip Cookies

No Bake Peanut Butter Chocolate Potato Chip Cookies, give your oven a rest with these simple to put together no-bake cookies. Packed full of oats, peanut butter and salted potato chips. The ultimate sweet and salty cookie.
Prep Time10 mins
Cook Time5 mins
Chilling time1 hr 30 mins
Total Time1 hr 45 mins
Course: cookies
Cuisine: American
Servings: 18 cookies
Calories: 174kcal
Author: Emma

Ingredients

  • 50 grams salted crisps/potato chips lightly crushed 1 cup - once lightly crushed
  • 200 grams quick oats 2 cups*
  • 55 grams unsalted butter 1/2 stick
  • 200 grams sugar 1 cup
  • 120 millilitres  milk 1/2 cup*
  • 25 grams unsweetened cocoa powder 1/4 cup
  • 140 grams peanut butter 1/2 cup*
  • 2 teaspoons vanilla extract

Instructions

  • Measure out the crisps (potato chips) and lightly crush them. Remember for those using cup measurements it is 1 cup once they are crushed not before. Then place to one side.
  • Measure out your oats and if like me you need to pulse them a little in your food processor to 'turn' them into quick oats then do this now. 4 to 5 pulses each lasting 2 to 3 seconds a blast should do it. Place to one side in a medium sized mixing bowl.
  • In a medium sized saucepan add your unsalted butter, sugar, milk and cocoa powder and lightly whisk it all together over a medium to high heat.
  • Once everything is melted turn the heat to high and once the mixture hits a rolling boil, stop stirring and leave to boil on high for 60 seconds.
  • Take the pan off the heat and add in the peanut butter and vanilla extract and stir until all is mixed together.
  • Pour over the oats and stir until everything is well combined and leave for up to 5 minutes to give the oats a little time to absorb the liquid.
  • Stir in the crushed potato chips with a gentle hand and using a tablespoon measure out scoops onto a silicone baking mat or baking parchment.
  • Place in the fridge for a couple of hours or pop them in the freezer for 30-45 minutes until set and you are able to pick them up.
  • Store these cookies in the fridge and consume within a week or keep these cookies in the freezer for up to 3 months.

Notes

  • If you don't have quick oats then just use regular oats and pulse them 4 to 5 times in your food processor for a few seconds at a time and this will chop the oats down in size so they become quick oats.
  • Any milk can be used I have made these with both cows and almond milk.
  • Use a shop bought peanut butter, homemade or organic peanut butter will be too thin and oily.

Nutrition

Serving: 1cookie | Calories: 174kcal | Carbohydrates: 23g | Protein: 4.1g | Fat: 8.2g | Saturated Fat: 2.8g | Cholesterol: 7mg | Sodium: 68mg | Potassium: 117mg | Fiber: 2.1g | Sugar: 12.4g | Calcium: 10mg | Iron: 1.4mg