These melt-in-your-mouth Potato Chip Peanut Butter Sandwich Cookies are an award winning cookie. They won first place, top honors indeed, at the San Diego County Fair. With some potato chips and a few pantry staples, you can easily recreate these at home. They’ll taste like something off a high-end patisserie menu.
Recipe credit and blue ribbon bragging rights go to Alberta Dunbar of San Diego. She won the 2014 Gold Medal Flour Cookie Contest for this crazy good cookie creation. There are some home bakers out there who bake year-round and practically non-stop. Alberta is one of them. I dare say she is legendary. She has more award ribbons than she can count. This recipe for Potato Chip Peanut Butter Sandwich Cookies is a blue ribbon winner and will wow anyone who tries them. Get making these! You won’t regret it.
And if you are looking for more amazing sandwich cookies, check these s’more themed ones out, or simply search for sandwich cookies in the search field.
Potato Chip Peanut Butter Sandwich Cookies
1 cup butter (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 3/4 cups flour
3/4 cup finely chopped honey roasted peanuts, divided
1 cup ridged, crushed potato chips (about 3 ounces)
2/3 cup creamy peanut butter
10-15 ounces dark chocolate melting wafers
In a large bowl, cream the butter for 2-3 minutes; add sugar and beat until smooth. Add vanilla and beat well. Incorporate half the flour first, then mix in remaining half of flour. Add 1/2 cup of peanuts and mix well. Fold in potato chips. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F. Scoop cookie dough (1 tablespoon each) and roll into a ball. Place on parchment-lined cookie sheet and flatten slightly (about 2 1/2 inch width, by hand or with floured bottom of glass). Bake for 17 minutes. Cool on cookie sheet 2 minutes; then move to cooling rack and cool completely.
To assemble, spread flat side of one cookie with peanut butter (generous teaspoon each, or to taste) and top with another cookie, flat side down. Assemble all cookies. In small microwave-safe bowl, heat the chocolate until it melts and stirs smooth. Dip each cookie in chocolate (using a fork to turn and cover both sides). Place on parchment-lined sheet. Sprinkle center of each cookie with generous pinch of remaining chopped peanuts.