Peanut Butter and Jelly Potato Chip Cookies

BREAKING NEWS! The traditional peanut butter cookies get a GIANT upgrade! Peanut Butter and Jelly Potato Chip Cookies are everything you want in a peanut butter cookie but with SO MUCH MORE! The flavor of these cookies is exceptional, and the potato chip crunch adds just the right textural element to please the cookie and potato chip lovers in all of us!

To all you peanut butter fans out there, I have several more recipes that feature this deliciously nutty spread and they are: No-Bake Peanut Butter and Chocolate Granola Jumbles, Peanut Butter and Jelly Baked Oatmeal, Whole Wheat Peanut Butter Pancakes, and Giant Peanut Butter Cup with Coconut and Toasted Pecans.

The ingredients:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Ingredient information:

PEANUT BUTTER - Feel free to use your favorite chunky or creamy brand. I used creamy, but I also love chunky, so maybe next time I make these, that's what I'll use. Don't you love options?

JELLY - I wanted to use strawberry jelly (and thought I had some in the fridge), but, alas, I only had grape. Don't get me wrong, grape is great, but I'm more of a strawberry jelly girl. You can use whatever flavor of jam or jelly you prefer.

POTATO CHIPS - Again, use your favorite. Unless, of course, you're contemplating using BBQ, sour cream, and onion, or salt and vinegar. While those are great for munching on by themselves, I caution you about adding them to these cookies and beg you to reconsider. Plain salted, wavy, ridged, or kettle-fried are the chips you need to reach for. Capiche?

SOFTENED BUTTER - I'm a stickler for using salted butter in my baking. I know it goes against the norm of folks saying "I want to control the amount of salt in my baked goods," nonsense. If you know specifically that your butter brand is "overly salty" in flavor, please don't add the salt called for in this recipe. If, however, your butter tastes delicious, as is...That's what you want! Not any boring, bland, unsalted butter. There. I said it! LOL

BROWN SUGAR - I used light brown sugar, but dark brown brown sugar may also be used. The difference between light brown sugar and dark brown sugar is the amount of molasses used, with dark brown sugar having the most. Obviously.

GRANULATED SUGAR - There's not much I can say about granulated sugar except that it tastes good. You'll need a half a cup of white granulated sugar and a half cup of brown sugar.

PURE VANILLA EXTRACT - I've recently heard that most people can't differentiate between the flavor of pure vanilla extract or imitation vanilla extract. I've honestly never done a side-by-side comparison taste test, but I'm here to tell you that I only use pure vanilla extract in my baking because it makes sense. However, if you use imitation vanilla extract for your baking, you must find it satisfactory or switch to pure vanilla extract. I'd love to know what you use. Drop me a comment, won't you?

LARGE EGG - When baking with eggs, even though a recipe won't typically state what size egg to use, it's commonplace for the egg to be large. When blending an egg (or eggs) into any mixture, they will always combine more easily if allowed to come to room temperature; however, if you forget to take the eggs out of the refrigerator (at least 30 minutes before starting), you can quickly bring (them) to room temperature by submerging them under warm water for approximately 5 minutes.

ALL-PURPOSE FLOUR - Again, there's not much I can say about the all-purpose flour in this recipe except that I used an unbleached all-purpose flour for these cookies. Feel free to use bleached all-purpose flour if that's what you prefer.

BAKING POWDER - Baking powder is the leavening agent used for these peanut butter and jelly potato chip cookies. As I mentioned in this post, these cookies won't spread much, but they hold their shape nicely during baking and puff slightly, thanks to the baking powder.

KOSHER SALT - I use only kosher salt for all my cooking and baking. Please refer to the gray box below if you use table salt for this recipe instead of kosher salt.

CONFECTIONERS SUGAR - This ingredient is optional, but the contrast in color gives these peanut butter and potato chip cookies a pretty finished appearance and helps make the jelly on top pop.

Kitchen tools and equipment needed:

• hand mixer or stand mixer
• mixing bowls
• measuring cups and spoons
• kitchen scale (optional)
• fine mesh sieve
• baking sheets
• parchment paper
• cookie scoop
• powdered sugar shaker (optional)
• spatula
• kitchen timer
• cooling rack
• airtight containers (for storing)

Why this recipe works:

Besides being extra delicious (and pretty), the crushed potato chips add additional crunch and texture to the peanut butter cookies, and the dollop of jelly on top is my wink-and-a-nod to everyone's favorite sandwich and adds charm and sweetness.

What type of peanut butter works best for this recipe?

I used a store-brand creamy peanut butter. You will need one cup of whatever peanut butter you choose to use. Creamy or chunky, natural, and organic are also excellent choices.

Can this potato chip cookie dough be frozen before baking?

It sure can. You can freeze the dough in bulk or freeze the unbaked cookie dough in pre-portioned balls. Please see the section below on how to freeze the unbaked cookie dough.

How many cookies does this recipe make?

As written, this recipe makes 36 cookies. However, if you want to make more than what the recipe calls for, you can easily use the sliding scale within the recipe card.

Add in and substitution suggestions:

Raisins or chocolate chips would be delicious add-ins to these peanut butter cookies, and crushed pretzels would make a fun and tasty substitution for the potato chips if you feel like really making these cookies your own. I say...GO FOR IT!

My top tips for recipe success:

Since these cookies don't spread much during baking, it's important to flatten them slightly before baking. To do that, press the cookies gently with the bottom of a flat glass or cup (a spatula can also be used), and gently slide the cookie (if stuck) from the bottom of the glass or spatula with your fingers.

When pressing a divot into the center of the flattened cookies, it may be necessary to gently press the cookie dough back into place if the cookies split from the pressure of the divot. No worries if this happens, as the cookie dough is forgiving to work with and will quickly press into shape if needed.

How to store these peanut butter and potato chip cookies after baking?

I store them in an airtight container at room temperature for the best flavor. They will store for up to 7 days.

However, if you store them in the refrigerator, they'll last up to 14 days if stored in an airtight container.

Can these cookies be frozen after baking?

They sure can.

You can freeze the unbaked cookie dough and bake the cookies at a later date or freeze the cookies once baked. The choice is yours. See below.

How to freeze the unbaked cookie dough:

To freeze the dough before baking, wrap the dough well in several layers of plastic wrap and freeze for up to 4 months.

OR, portion the unbaked dough into round (tablespoon-sized) balls and flash freeze them in a single layer until frozen. Once completely frozen, you can store the dough balls together in an airtight freezer container or bag and freeze for 4 months.

Thaw the frozen cookie dough in the refrigerator overnight, and when ready to bake, follow the flattening and baking instructions written in the recipe card.

How to freeze these cookies after baking:

Add the baked cookies to an airtight freezer container or freezer bag and freeze for up to 4 months.

Additional cookie recipes for you to enjoy:

These pillowy, soft Orange and Cranberry Ricotta Cookies are pure perfection any time of the year. Their bright orange flavor, along with the tartness of the cranberries, will keep you coming back for more.

Apple Oatmeal Cookies with White Chocolate and Pecans are loaded with great apple flavor, sweetness from the white chocolate, and crunchy, nutty texture thanks to the pecans.

With an abundance of delicious chocolate flavor and the complementary flavor of mint, these Double Chocolate Creme De Menthe Cookies are the perfect cookie to serve with a cup of coffee or tea after a delicious meal.

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Until we eat again, I hope you have a delicious day!