Pitmaster Cookies: The Ultimate Sweet and Salty Cookie Recipe with a Smoky Twist
Pitmaster Cookies
Chef Kayla Robison
16
30 minutes
35 minutes
425
BBQ
Dessert
These Pitmaster Cookies are rich bakery style cookies that combine dark chocolate chips, marshmallows, peanut butter chips, crunchy potato chip clusters, and walnuts with Smoky Cowboy seasoning for a unique sweet and salty cookie recipe with subtle smoky flavor. Featuring notes of smoked paprika, warm spices, and Demerara sugar, this gourmet cookie recipe delivers chewy centers, crisp edges, and layers of texture that make every bite memorable. Whether you are searching for bakery style cookies, sweet and salty cookies, or a gourmet cookie recipe for holidays, parties, bake sales, or everyday desserts, these Pitmaster Cookies bring bold flavor and a bakery quality experience to every batch.

Ingredients
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1 cup butter, softened
1 cup granulated sugar
2/3 cup packed brown sugar
4 tsp Smoky Cowboy seasoning
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
2 cups potato chip crunch
3/4 cup dark chocolate chips
3/4 cup mini marshmallows
1/3 cup mini peanut butter chips
1/3 cup walnuts, chopped
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5 cups ruffle potato chips
1/3 cup milk powder
3 tbsp sugar
9 tbsp butter, melted
Directions
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Preheat oven to 275°F.
Pour potato chips into a medium bowl and crush lightly by hand.
Add milk powder and sugar and toss to combine.
Pour melted butter over mixture and stir until small clusters form.
Spread onto a parchment lined baking sheet.
Bake approximately 20 minutes until lightly golden and fragrant.
Cool completely before adding to cookie dough.
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In the bowl of a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, brown sugar, and Smoky Cowboy seasoning.
Cream on medium high speed for 2 to 3 minutes.
Scrape down sides of bowl.
Add eggs and vanilla and beat another 2 to 3 minutes until smooth and fluffy.
Reduce mixer speed to low.
Add flour, baking powder, and baking soda.
Mix only until dough comes together, no longer than about 1 minute.
Fold in potato chip crunch, chocolate chips, marshmallows, peanut butter chips, and walnuts.
Divide into large bakery style dough balls.
Refrigerate 1 to 2 hours.
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Preheat oven to 365°F.
Arrange dough balls on parchment lined baking sheets approximately 4 inches apart.
Bake 12 to 15 minutes.
Cookies should spread slightly and edges should become lightly golden while centers remain soft.
Allow cookies to cool on baking sheet for approximately 10 minutes before transferring.
Optional: sprinkle with flaky sea salt while warm.
