Peanut Butter and Jelly Potato Chip Cookies
Peanut Butter and Jelly Potato Chip Cookies are everything you want in a peanut butter cookie but with more delicious flavor...and crunch!
Servings: 36 servings
Calories: 135kcal
Equipment
- hand mixer optional
- stand mixer optional
- kitchen scale optional
- sieve optional
- kitchen timer optional
- confectioners sugar shaker optional
- drinking glass optional, or spatula
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup peanut butter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup crushed potato chips
- ½ cup confectioners sugar
- ¼ cup jelly your favorite flavor
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat the softened butter, granulated and brown sugar together. Add the egg, vanilla extract, peanut butter, and salt. Blend again until completely combined, scraping down the sides of the bowl as needed.
- Sift the flour and baking powder into the peanut butter mixture and beat until you can no longer see the white flour. Add the crushed potato chips to the dough and stir well to combine.
- Use a cookie scoop (or tablespoon) to roll and evenly space the cookie dough onto parchment lined baking sheets (12 cookies per sheet). Use a cup with a flat bottom (or a spatula) to gently flatten each cookie to an approximate ½" thickness.
- Before baking, press a small divot into the center of each cookie and, if needed, gently press the cookies back into shape if they split while pressing the divot.
- Bake the cookies in the preheated oven for 6 minutes. Rotate the baking sheets and bake again for an additional 6 minutes (12 minutes total per cookie sheet). Remove and cool the cookies completely.
- Once the cookies are fully cooled, dust each on with confectioners sugar and add a small dollop of your favorite jelly into the divot on top of the baked cookies.
Video
Notes
Store the cookies in an airtight container at room temperature for 7 days.
Cookies may be frozen after baking. Store them in an airtight freezer container or freezer bag and freeze for up to 4 months.
Cookie dough may be frozen before baking. Wrap the unbaked dough in several layers of plastic wrap and freeze for up to 3 months.
You can also portion the cookie dough out into balls, and flash freeze them in a single layer. When frozen you can store them together in an airtight freezer container or freezer bag. Thaw the dough overnight in the refrigerator and continue with the recipe as written to bake and garnish.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 95mg | Fiber: 1g | Sugar: 9g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg
