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A close up of peanut butter and jelly potato chip thumbprint cookies on a pink surface.

Peanut Butter & Jelly Potato Chip Thumbprint Cookies

Teri & Jenny
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Prep Time 30 mins
Cook Time 15 mins
Cool Time 1 hr
Servings 30
Calories 155 kcal


  • ½ cup butter
  • ½ cup sugar
  • cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • ¾ teaspoons baking soda
  • teaspoon salt
  • cup creamy peanut butter
  • 1 egg white, lightly beaten
  • 2 cups potato chips, crushed
  • ½ cup jam of your choice


  • 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.


  • *Makes 24 to 30


Calories: 155kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 14mgSodium: 124mgPotassium: 148mgFiber: 1gSugar: 9gVitamin A: 102IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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