Peanut Butter & Honey Potato Chip Sandwich Cookies with Honey Buttercream
I dare you to say the title ten times fast. (Yeah, it’s not so easy, is it?) I must have re-written the title of these cookies at least three times. Nothing sounded right and they all seemed so long. And wordy. And I have this thing about the titles of my recipes fitting into one line because I don’t like the way it looks when the title runs into two lines. Ugh. Even as I write this, I want to chop half the title off. So much for having a cute little name that rolls off the tongue. But after spending way to much on this cause last night, I gave up. The title stays. And my guess is you probably don’t feel my pain or really care about the title, do you?
That’s what I thought.
Do you love sweet and salty desserts as much as I do? I swear they are everything. I can’t think of anything better in the world than a food that has both elements. It’s just so right. My love of the combo is what inspired these cookies. They are a grown up, cookie version of my favorite childhood lunch- a peanut butter and honey sandwich (on white smushy bread, please) a large handful (or two) of salty potato chips and a cold glass of milk. Preferably eaten all together all while sporting my too tight acid wash jeans and rocking out to Whitney Houston.
When Kettle Brand asked me to create a holiday inspired recipe using some of their potato chips, cookies were the first thing that came to mind. I love this time of year when my oven is cranked just about every day and I make cookies after treats after more cookies to share with neighbors, friends and the kids teachers. I’ve been told that calories don’t count this time of year so it’s without guilt that I bake away and share my sugary merriment.
Every year a friend of mine and I host a cookie swap that’s become a highlight of the holidays. Fifteen or so of us get together for a night of soup, wine and swapping sweets. I start thinking about what kind of cookies I want to make months ahead and this year I’ve even dedicated an entire Pinterest board to the cause. I had in my mind I wanted to make fudge but after the success of these cookies, these might have to be my offering at the cookie swap this year. They are out of this world good!
The day I made these, I couldn’t stop eating them. Four plus cookies and a stomach ache later, I took the rest of the cookies to my sons preschool to share the love. In totally honesty, I can’t have cookies laying around. I’ll eat them all day long. I’ll nibble on them for breakfast, after lunch, as a mid afternoon snack, after dinner, before bed… you get the gist. All I can say is thank the heavens above for stretchy pants. Ever wonder why “mom jeans” were invented? I’m sure it has something to do with holiday cookie swaps. Why else on earth would someone think to put elastic band around a pair of jeans?
These cookies are the jam. The recipe is straight forward but a word of caution before you start baking. Don’t sample the chips first. Sweet & Salty chips are nothing short of genius. But if you start munching on the chips you won’t be able to stop. This creates a twofold problem: 1- you won’t have enough chips to roll your cookies in and 2- you won’t save room for eating four or so cookies before getting a tummy ache and being forced to take the rest to your kids preschool. Just saying.Print
For the Cookies:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup creamy peanut butter
- 5 oz Kettle Brand Sweet & Salty Potato Chips, crushed
For the Buttercream:
- 1/4 cup butter
- 1 cup powdered sugar
- 3 tablespoons honey
- 1–2 tablespoons sour cream
- 1/4 teaspoon pure vanilla extract
- pinch salt
- Preheat oven to 375F degrees.
- In a mixing bowl, sift together the flour, baking soda and salt; set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream butter. Scrape down sides of the bowl and add both sugars. Cream for 3-4 minutes.
- Add egg and vanilla and continue to mix.
- Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.
- Place the crushed potato chip crumbs onto a plate or in a shallow bowl.
- Roll the dough into heaping tablespoon sized balls roll in the potato chips until well coated.
- Place balls onto a baking sheet lined with parchment or a silicone baking mat (you will have to use two baking sheets).
- Place into the oven and bake for 12 to 15 minute or until cookies have spread and baked through.
- Allow cookies to cool completely before sandwiching with the honey buttercream.
- To make the buttercream, place all ingredients into a small bowl and use a hand mixer to combine everything until smooth and desired consistency is reached. You might need to add a bit of powdered sugar to thicken it up.
- Frost the bottom sides of two cookies and sandwich them together. I used a heaping tablespoon or so of frosting for each sandwich cookie.
These are best eaten with a few days of being made. Store in fridge until ready to serve. If you want to make them ahead, wait to frost the cookies until just before serving.