Sweet and Salty Monster Cookies

The fact that I’m a huge fan of the sweet & salty combo is no mystery. As I grow as a baker, I’m always looking for ways to sneak salty things into my baked goods. Last week was my second time trying bacon in a dessert, and don’t even get me started on my obsession with salted caramel.

It was only  matter of time until I started adding potato chips and pretzels to my treats. Though I loved the compost cookies last year as part of Milk Bar Mondays, there were so many flavors going on (butterscotch, coffee grounds, graham cracker crumbs,) that I could barely taste my salty snacks. I wanted the crunch pretzels and potato chips to be the star of these cookies.

As a base, I used these monster cookies, which I have been dreaming to make again since last year. Crushed pretzels and potato chips replaced the M&Ms which resulted in a perfectly sweet, salty and chewy cookie. This cookie is full of peanut butter, and oatmeal and chocolate chips. Sweet & salty heaven!


Sweet and Salty Monster Cookies

Sweet and Salty Monster Cookies

Yield: 24-30 large cookies


  • 1 stick butter (softened)
  • 1 1/4 c. brown sugar
  • 1 c. sugar
  • 2 cups of creamy peanut butter
  • 3 eggs
  • 1/2 tsp. vanilla
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 1/2 cups quick oatmeal
  • 1/2 cup chocolate chips
  • 1/2 cup crushed pretzels
  • 1/2 cup crushed crunchy potato chips


Cream together the butter, sugars and peanut butter with an electric mixer until fluffy and creamy.

Add the eggs and vanilla mix until just combined. Add the baking soda and mix.

Fold in the oats and then the chocolate chips, pretzels and potato chips

Using medium/large cookie scoop or spoon, place rounded balls of dough onto a parchment-lined cookie sheet and press down slightly.

Bake for 11 - 12 minutes at 375 degrees.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I’m a sucker for all things sweet and salty also, and my biggest complaint about compost cookies is that the salty just doesn’t shine through enough! These look like the perfect mix of both flavors!

    1. Hi Kayle! The reason the quick oats are important is mostly a texture thing. Quick oats are really just regular oats that are ground down a bit so they cook easier. If you have a blender or food processor- you could pulse the regular oats a bit to break them down. IF you don’t mind a very “oaty” texture though the regular should be fine!

  2. Cookies like these make me so happy! They’re such a perfect balance of all the good stuff. These are certainly next on my cookie list and I think I may use salt and vinegar chips for extra tang. Yum yum!!

  3. Ahhhhh I had wondered what happened to you!!! My google reader messed up and I hadn’t been getting posts from you for days! So glad I figured it out. These look delicious!

  4. I made these cookies tonight but they came out very flat and they were too soft to get off the cookie sheet without falling apart….do you know why? Yours look so perfect!

    1. I’m so sorry they didn’t turn out for you Kaylee. What’s funny is that I found the opposite to be true for these cookies- they were so puffy that if I didn’t flatten the dough balls before baking, the didn’t spread at all! Did you let them cool all the way before taking them off the cookie sheet? My dough was very thick, was yours?

  5. I just made these and they turned out awesome!!!! I was worried when there was no flour in the recipe at all as I had not made a cookie recipe before without flour. I did make the Compost cookie previously, which I loved, but I agree with you these are much simpler and straightforward in their flavor. Thanks!

    1. Yay! I’m so glad to hear you liked them! I know it seems weird at first to not have flour- but it totally works right? :)

  6. Can I leave out the peanut butter altogether? Not a big fan of the flavour, what do you suggest I substitute (if anything?). Muchas gracias!

  7. Hi there!
    When does the 1/2 tsp salt go in??
    I’m making these, and even did a command+F for the instructions to try and make sure I didn’t overlook it. Put it in with the baking soda. Fingers crossed!

Leave a Reply

Your email address will not be published. Required fields are marked *