Go Sports Cookies
Salty and sweet peanut butter chocolate chip cookies perfect for game day. Made with dark chips, ridged potato chips, and mini peanut butter cups. Makes 18 large cookies.
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Even though I don’t personally watch football, I do love the nostalgic gathering experience of spending a lazy afternoon watching sports. And because gatherings automatically mean food to me, I came up with these cookies after seeing a recipe from Joanne Chang’s book, Pastry Love. In it she has a recipe for chocolate cupcakes with peanut butter frosting, topped with salted pretzel twists and peanut butter cups. And because I am much more prone to baking cookies than baking cupcakes, I used that recipe to inspire these cookies.
Supplies Needed
Stand mixer with a paddle attachment: This recipe would be really hard to do by hand, and a hand mixer is not strong enough to mix the batter in the final stage, but I suppose if you’re used to making cookies by hand you could give it a shot
Baking scale: This helps you measure the perfect amount of flour, which is essential to getting the cookie consistency right
Measuring cups and spoons
1/4 cup Cookie scoop, like this one: I use this for muffins or a large meatball. Well worth the small investment to get a consistently sized cookie. Using this also helps you get those lovely wrinkles on the top of the cookie
Yields: 24 Large cookies, or 48 small cookies
Ingredients
8 tablespoons Unsalted butter: If you use salted butter, then reduce sea salt by 1/4 tsp
1/2 cup Creamy peanut butter: I use creamy peanut butter that doesn’t separate
1 cup (220 gr) Brown sugar: This helps the cookies have a fudgier texture
1/2 cup (110 gr) Granulated sugar
2 teaspoon Vanilla extract
3 Large eggs: Many of my cookie recipes call for egg yolks only, but the peanut butter dries out the batter quite a bit, so the whole egg is needed here
1 1/2 teaspoon Sea salt: Halve this quantity if using table salt
1/2 teaspoon Baking soda: Helps the cookies have more caramelized edges
1/2 teaspoon Baking powder: Helps the cookies have a cakier raised texture
2 1/3 cup (325 grams) All purpose flour: Measuring this correctly is key to getting this recipe right. Fluff the flour with a fork before measuring, or use a baking scale to be the most accurate
2 cups Ridged potato chips, plus more for topping: Just make sure they are the plain salted kind, and set aside 24 pretty ones to top the cookie with
1 1/2 cups Mini peanut butter cups (I use Trader Joe’s, but you can also find the brand name in the baking aisle)
1 cup Semisweet chocolate chips: My favorite right now are the Guittard Super Cookie chips
Optional: 24 small peanut butter cups for topping
Step-by-Step Instructions
Preheat oven to 375°F (190°C). Prepare two cookie sheets with parchment paper. I do not recommend baking on silicone baking mats as they get hotter and tend to burn the bottom of these cookies.
Cut butter into tablespoon sized pieces, and add to a stand mixer. Cutting the butter allows you to start the dough while the butter is still cold. Then add peanut butter, brown sugar, & granulated sugar. Start mixing on low until it starts to come together & then mix on high for 2 minutes, stopping to scrape the sides as needed.
Add eggs at a time & vanilla extract & mix on high for 1 minute. The batter will start to look very wet and runny.
Scrape the sides & add baking soda, baking powder, sea salt, & all purpose flour and mix on low for 30 seconds.
Add potato chips, mini peanut butter cups, & chocolate chips, & mix on low until combined.
Using a 1/4 cup cookie scoop, place 6 cookies on a cookie sheet lined with parchment paper. Bake two sheets at a time, & switch the trays and rotate halfway through baking. Bake for 12-14 minutes until starting to turn golden brown on the edges.
While still hot from the oven carefully place a chip and a small peanut butter cup in the center if desired. Let cool for 5 minutes before moving to a cooling rack with a metal spatula. Best if eaten in the first 48 hours.
To make smaller cookies: Reduce oven temperatire to 350°F (175°C), and bake for about 10 minutes, rotating halfway.
Recipe Notes
Depending on how you measure your flour, the measurement might be a little confusing, but getting it right is crucial if you want to get the best result for these cookies. Using a baking scale is your best bet to making sure your flour is measured correctly. Otherwise, I use the conversion of 137 grams = 1 cup of flour. If you look at the bag, that technically overestimates what a true cup of flour weighs. 137 is used by some recipe developers and I find it’s a nice middle ground between what people might measure straight from the bag and what it actually should be by weight.
Due to the peanut butter, this cookie dries out pretty quickly and is best the day of and the day after baking. If you happen to have any cookies left over after day 2, don’t throw them away! Chop them up, and them in the freezer so you can use them as a topping the next time you eat ice cream.
It is pretty common for ovens to run cool, and if you bake cookies in a cooler oven than intended, they can dry out.
Go Sports Cookies
Salty and sweet peanut butter chocolate chip cookies perfect for game day. Made with dark chips, ridged potato chips, and mini peanut butter cups. Makes 18 large cookies.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Prepare two cookie sheets with parchment paper.
- Cut butter into tablespoon sized pieces, and add to a stand mixer. Then add peanut butter, brown sugar, & granulated sugar. Start mixing on low until it starts to come together & then mix on high for 2 minutes, stopping to scrape the sides as needed.
- Add eggs at a time & vanilla extract & mix on high for 1 minute. The batter will start to look very wet and runny.
- Scrape the sides & add baking soda, baking powder, sea salt, & all purpose flour and mix on low for 30 seconds.
- Add potato chips, mini peanut butter cups, & chocolate chips, & mix on low until combined.
- Using a 1/4 cup cookie scoop, place 6 cookies on a cookie sheet lined with parchment paper. Bake two sheets at a time, & switch the trays and rotate halfway through baking. Bake for 12-13 minutes until just starting to turn golden brown on the edges.
- While still hot from the oven carefully place a chip and a small peanut butter cup in the center if desired. Let cool for 5 minutes before moving to a cooling rack with a metal spatula. Best if eaten in the first 48 hours, after that they tend to dry out.
Notes
I do not recommend baking on silicone baking mats as they get hotter and tend to burn the bottom of these cookies.
