here are some peanut butter cookies!
but they are kicked up a notch! with a roll through some crushed potato chips, then dolloped with some raspberry jam!
they taste a lot like a peanut butter sandwich that you stuck your potato chips into!
i wasn’t allowed potato chips very often as a kid, nor did i go to public school (to have been able to swap for someone’s chips!) so i didn’t stick chips in my PB+J. until last week. the day after i made these cookies. it was a delicious, crunchy salty-sweet sandwich of course. but these cookies were eeeeven better!
make ‘em! and eat ‘em!
peanut butter and jelly potato chip thumbprint cookiesfrom the awesome ladies at spoonforkbacon
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup creamy peanut butter
- 1 3/4 cups flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 egg white
- 2 cups potato chips, crushed
- ½ cup jam of your choice*
preheat oven to 375 degrees. in a medium bowl, combine flour, baking soda and salt.
in a stand mixer fitted with the paddle attachment, cream butter, then add both sugars. cream together until fluffy and light, about 5 minutes, stopping to scrape down sides of bowl as needed. add the egg, vanilla and peanut butter and combine.
add flour mixture and combine on low speed until smooth.
chill for at least 24 hours (i know it’s difficult to wait, but don’t skip this step! your cookies will spread a lot [even more than mine did]).
lightly beat egg white in a medium dish. crush potato chips inside a freezer bag with a rolling pin, or using a mortar and pestle, until they look like coarse sand. place in another dish.
roll heaping tablespoons of dough into balls and toss about four at a time in the egg white, then the chips. place on a parchment-lined baking sheet with plenty of room for them to spread; poke a tiny hole in the center of each with your pinky finger.
bake, checking after 12 minutes, until just set. cool completely before filling with jam.
*i found that my fave Trader Joe’s blackberry jam completely overwhelmed the peanut butter flavor. a dollop of Smucker’s Simply Fruit (raspberry, in this case) was much more fresh and light. although if you’re one of those hand homemade-jam makers, i’m sure that would be unbeatable!