One bite of these Peanut Butter Kitchen Sink Cookies and you’ll be reaching for another. The soft and fudgy cookie is filled with marshmallows, chocolate chips, toffee chips, and gluten free potato chips for the ultimate explosion of flavor and texture! If you’re a fan of chocolate and sweet/salty foods then you’ll LOVE this cookie combo.
I consider these peanut butter potato chip cookies as the cooler, older sibling of the traditional cookie and you’ll soon see why. With a slightly crisp outside then warm and gooey inside, these cookies are just begging to be made!
If you’re looking for more tasty and healthy cookies, be sure to check out these blog favorites. My Flourless Chocolate Peanut Butter cookies have a crisp outside and gooey chocolate center that will satisfy any chocolate craving! And for a cookie without peanut butter, try these Almond Flour Chocolate Chip Cookies made with almond butter. The texture is soft and gooey and they’re oh so delicious!
Ingredients
Peanut Butter – One of my favorite nut butters and the perfect base for these flourless peanut butter cookies. You could also sub with other nut butters like almond, cashew, or maybe even pecan!
Coconut Sugar – A refined sugar free sweetener with a slight caramel-like flavor. Pairs well with the peanut butter in this recipe.
Egg – Helps the structure of these cookies, I have not tested a vegan substitute.
Baking Powder – Since these cookies are flourless, the baking powder is needed to help the cookies rise and have shape.
Marshmallows – I used mini vegan marshmallows because the size fit better for the cookies. If you don’t have mini marshmallows, just cut the marshmallow into pieces and that will work too!
Chocolate Chips – These everything but the kitchen sink cookies wouldn’t be complete without the staple of chocolate chips!
Toffee Chips – Adds a slight caramel flavor and really elevates the overall flavor when combined with the chocolate, PB, marshmallows, and salty chips.
Gluten Free Chips – I’ve found my new favorite gluten free potato chip and it’s the classic flavor by The Good Crisp Company! Once I tasted the salty, crisp of these chips I just knew I had to make cookies with them.
How to Make Peanut Butter Potato Chip Cookies
1. Preheat the oven to 350F and line a baking tray with parchment paper.
2. Cream together peanut butter and coconut sugar with a hand mixer for 1 minute or until well combined. Add egg and baking powder and cream together again until well combined and the cookie dough has reached a crumbly consistency.
3. Stir in the marshmallows, chocolate chips, toffee chips, and crumble gluten free chips until well combined.
4. Use a medium cookie scoop and space 10 – 12 cookies evenly on the parchment lined baking tray. You do not need to press cookie dough flat.
5. Move to the oven and bake at 350F for 10 -12 minutes, or until edges of cookies have just started to brown. Enjoy!
How do you make cookies from scratch without flour?
Whether you’re avoiding gluten or grains or just don’t have any flour on hand, these flourless peanut butter cookies are the solution! Thanks to a high ratio of peanut butter to sugar, these cookies create a gooey and soft cookie without any flour added.
The egg and baking powder help these cookies rise on their own and that’s why I haven’t tested a vegan egg substitute. If you do try it, let me know! I’d love to hear how a vegan egg works for flourless cookies.
What is a Kitchen Sink Cookie?
It’s extremely delicious, that’s what it is 😉 In all honesty, a kitchen sink cookie is truly whatever you want it to be. The basis of it is that you add whatever is in your pantry that would taste good in a cookie. These cookies are usually loaded up with all kinds of tasty add-ins (everything besides the kitchen sink in a sense.)
For a fun baking event with family or friends, make a challenge to see what crazy combination of pantry products you can add to make kitchen sink cookies! This would be a fun time for anyone and create some *very* interesting flavors for sure. You could also use this as a way to clean out your cupboards by using up the last bit of a bag or package!
Optional Add Ins
This is the fun part of any cookie, choosing the add ins! Get creative with this and try flavor combinations you might not have considered before.
I chose to do marshmallows, chocolate chips, toffee chips, and gluten free potato chips for mine because I wanted the chocolatey, caramel, and salty flavor! The options for add ins are truly endless though. You could try white chocolate chips, peanut butter chips, caramel candies, nuts, seeds, shredded coconut, raisins, dried cranberries, pretzels, popcorn, and the list goes on!
Tips for the Best Peanut Butter Kitchen Sink Cookies
It’s pretty hard to mess up something as delicious as these but there are a few tips to keep in mind!
- Use all natural peanut butter or swap for another nut butter! I always check my nut butters to make sure they’re 100% natural, just nuts and maybe some salt. If you have a brand with oil or sugars added I have tested before and they do turn out just as delicious with Jiff! Also, you can experiment with nut butter flavors here, but I think almond butter or cashew butter would be the best options for these flourless cookies!
- A hand mixer will make this easier but isn’t necessarily needed. Since the recipe calls for a full cup of PB plus 2/3 cup coconut sugar, I found that the hand mixer allowed me to cream it better which does create an ideal cookie texture. Otherwise you may just need a bit more time and arm power to really mix and get it creamy.
- Don’t add too much! While I’m all about the add-ins and filling these cookies with tasty marshmallows, chocolate + toffee chips, and potato chips … if you add too many items the cookie won’t hold it’s shape. So if you decide to experiment with different add-ins, keep that in mind!
If you’re looking for more delicious yet decadent treats then you’ll love these chocolate and caramel inspired desserts! My Walnut Fudge Caramel Bars are layered with soft fudge, creamy caramel, and the crunch of walnuts. Or try these Caramel S’mores Bars for a gooey caramel layer topped with melty chocolate and toasted marshmallows. And best yet, both are utterly delicious yet made with better-for-you-ingredients!
And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Peanut Butter Kitchen Sink Cookies 🙂
Ingredients
- 1 cup natural peanut butter
- 2/3 cup coconut sugar
- 1 egg
- 1 tsp baking powder
- 1/3 cup marshmallows
- 1/4 cup chocolate chips
- 1/4 cup toffee chips
- 10 plain gluten free chips crumbled (I used crisps from The Good Crisp Company)
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Cream together peanut butter and coconut sugar with a hand mixer for 1 minute or until well combined. Add egg and baking powder and cream together again until well combined and the cookie dough has reached a crumbly consistency.
- Stir in the marshmallows, chocolate chips, toffee chips, and crumble gluten free chips until well combined.
- Use a medium cookie scoop and space 10 – 12 cookies evenly on the parchment lined baking tray. You do not need to press cookie dough flat.
- Move to the oven and bake at 350F for 10 -12 minutes, or until edges of cookies have just started to brown. Enjoy!
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