Momma Told Me: They go together like peanut butter and jelly!When I was a child I was strictly a peanut butter girl. Momma would make me a PB+J Sammy (as they're affectionately known by those who haven't yet developed the linguistics skills to pronounce mufti-syllable words), and ship me off to kindergarten. Every lunch, which as I recall was really a semi-cricle of kids swapping food; I would gingerly scrape the purple jelly off the top half of my sandwich then smush it back together. I loved fruit, but I didn't feel it had any right to be on my peanut butter. Perhaps it was texture, perhaps it was simply that I knew peanut butter was far less nutritious to begin with (if only someone had told me preserves were loaded with sugar!) I simply never cared for this classic foodie combination until I was too old to enjoy Momma's love and lunches anymore.
Double Chocolate Potato Chip Brownies from last week; well, this recipe is a much more mellow; nostalgic one. After all, what else usually came in my elementary sack lunches, but a Ziploc baggies of Dad's leftover potato chip crumbs. Okay, they weren't literally his crumbs, but it did seem like I got the bottom of the bag, smashed chips more often than not. (Something I suspect I will be discussing with a counselor as I get on in age.) It's these greasy baggies of broken Lay's that inspired me to smash my last bag of Chicken and Waffles potato chips and integrate them into the following recipe for soft and chewy Peanut Butter + Jelly Thumbprint Cookies.
So how did these curious cookies turn out? In all honesty, I think they are now one of my favorites! I could eat a bag of the cookies without the preserves, or a plate of them with. We used Oregon Strawberry Preserves, and it was just the right balance of tang and sweetness. The cookies almost melt in one's mouth, even now, days later. The peanut butter texture is a lot more mellow than a traditional, crumbly, cookie, and the chip flakes add a fun crunch to each bite. These Peanut Butter and Jelly Potato Chip Cookies go great with a glass of milk, and will have you ready to snuggle on the couch with a blankie and coloring book in no time!
What Daughter Says: With or without the chips, these cookies are sure to be a hit!
Peanut Butter + Jelly Potato Chip Cookies
***Click for printable PB+J Thumbprint Cookie Recipe
* 1 C Crushed Potato Chips (optional)
* 1/2 C Butter, Room Temperature
* 1/2 C Granulated White Sugar
* 1/3 C Brown Sugar
* 2/3 C Creamy Peanut Butter
* 1 Egg
* 1 TSP Vanilla Extract
* 1 1/2 C Flour
* 3/4 TSP Baking Soda
* Pinch of Salt
* 1/2 Cup Jam or Preserves (Raspberry or Strawberry)
*Preheat the oven to 350F
1.) Line a baking sheet with parchment, or cooking spray treated foil.
2.) In a medium bowl, cream together the butter, sugars, and peanut butter until light and fluffy (approx 2MINS). Add the vanilla and egg, mix until combined.
3.) In a small bowl combine flour, baking soda, and salt.
4.) Add the flour mixture to the peanut butter mixture and stir until fully combined.
5.) Roll the dough into 1.5-2" balls, and in the crushed potato chips (optional). Place on cookie sheet and make light indent with pink finger to create a cavity.
6.) Bake for 7 MINs at 350F. Cookies should be lightly puffed and beginning to brown along bottom edges. If some of the indentations have filled in baking simply re-indent gently.
7.) Allow the cookies to cook and fill each center with the Jam/Preserves of your choice.