Peanut Butter & Jelly Potato Chip Thumbprint Cookies
Servings: 30
Calories: 155kcal
Ingredients
- ½ cup butter
- ½ cup sugar
- ⅓ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- ¾ teaspoons baking soda
- ⅛ teaspoon salt
- ⅔ cup creamy peanut butter
- 1 egg white, lightly beaten
- 2 cups potato chips, crushed
- ½ cup jam of your choice
Instructions
- Preheat oven to 375°F.
- In a stand mixer, fitted with a paddle attachment, cream butter. Scrape down sides of the bowl and add both sugars. Cream together, about 3 minutes.
- Add the egg and vanilla and continue to mix.
- 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.
- 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 a parchment lined baking sheet (you will have to use two baking sheets). Gently press your pinky into the center of the dough.
- 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 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
- *Makes 24 to 30
Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg