Peanut Butter & Jelly Potato Chip Thumbprint Cookies

DifficultyIntermediate

Sweet, salty, crunchy—everything you want in a pretty little package!

[cooked-sharing]
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 ½ cup trans-fat free margarine (1 sticks)
 ½ cup granulated sugar
  cup light brown sugar
 1 egg
 1 tsp vanilla extract
 1 ½ cups flour
 ¾ tsp baking soda
  tsp salt
  cup creamy peanut butter
 1 egg white. lightly beaten
 2 cups potato chips, crushed
 ½ cup jam of your choice
1

Preheat oven to 375°F. Line 2 baking sheets with silicone mats or parchment paper

2

In a stand mixer fitted with a paddle attachment, cream margarine. Scrape down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix.

3

In a mixing bowl, sift together the flour, baking soda and salt. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.

4

Roll heaping tablespoon sized balls with the dough and toss in the egg whites followed by the potato chips, until well coated.
Place balls onto lined baking sheets. Gently press your pinky into the center of the dough forming a small hollow.

5

Place into the oven and bake for about 15 Minutes minute or until cookies have spread and baked through.

6

Allow cookies to cool completely before filling with a small amount of jam. Once cookies have been filled with jam, set aside and allow cookies to set, about 1 hour. Serve.

Ingredients

 ½ cup trans-fat free margarine (1 sticks)
 ½ cup granulated sugar
  cup light brown sugar
 1 egg
 1 tsp vanilla extract
 1 ½ cups flour
 ¾ tsp baking soda
  tsp salt
  cup creamy peanut butter
 1 egg white. lightly beaten
 2 cups potato chips, crushed
 ½ cup jam of your choice

Directions

1

Preheat oven to 375°F. Line 2 baking sheets with silicone mats or parchment paper

2

In a stand mixer fitted with a paddle attachment, cream margarine. Scrape down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix.

3

In a mixing bowl, sift together the flour, baking soda and salt. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.

4

Roll heaping tablespoon sized balls with the dough and toss in the egg whites followed by the potato chips, until well coated.
Place balls onto lined baking sheets. Gently press your pinky into the center of the dough forming a small hollow.

5

Place into the oven and bake for about 15 Minutes minute or until cookies have spread and baked through.

6

Allow cookies to cool completely before filling with a small amount of jam. Once cookies have been filled with jam, set aside and allow cookies to set, about 1 hour. Serve.

Peanut Butter & Jelly Potato Chip Thumbprint Cookies

Leave a Reply

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

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.