Sweet, salty, crunchy—everything you want in a pretty little package!
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
½cuptrans-fat free margarine (1 sticks)
½cupgranulated sugar
⅓cuplight brown sugar
1egg
1tspvanilla extract
1 ½cupsflour
¾tspbaking soda
⅛tspsalt
⅔cupcreamy peanut butter
1egg white. lightly beaten
2cupspotato chips, crushed
½cupjam 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
½cuptrans-fat free margarine (1 sticks)
½cupgranulated sugar
⅓cuplight brown sugar
1egg
1tspvanilla extract
1 ½cupsflour
¾tspbaking soda
⅛tspsalt
⅔cupcreamy peanut butter
1egg white. lightly beaten
2cupspotato chips, crushed
½cupjam 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.
Notes
Peanut Butter & Jelly Potato Chip Thumbprint Cookies
