Crushed Potato Chip PB+J Thumbprint Cookies
Makes about 4 dozen mini cookies
Adapted from spoon fork bacon
1/2 cup (113 grams) butter, room temperature
1/2 cup (100 grams) sugar
1/3 cup (65 grams) brown sugar
2/3 cup (185 grams) creamy peanut butter
1 teaspoon (5 ml) vanilla
1 1/2 cup (240 grams) flour
3/4 teaspoon (4 grams) baking soda
pinch of salt
2 large handfuls of potato chips, finely crushed
1/2 cup jam (I used raspberry)
Preheat the oven to 350. Line a baking sheet with parchment. In a medium bowl, cream together the butter, sugars, and peanut butter until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined. In a small bowl whisk together the flour, baking soda and salt. Add the flour to the peanut butter mixture and stir until fully incorporated.
Using a (mini) cookie scoop portion out balls of dough, rolling each in the crushed potato chips and then lightly making an indent with your pinkie finger. Place the cookie on the prepared sheet and repeat until all your cookies are rolled, shaped, and indented.
Bake for about 7 minutes, or until the cookies are slightly puffed and lightly browned. If some of the middles have filled in during baking just use the end of a spoon to lightly re-create the hole. Let the cookies cool and fill each center with a little spoonful of jam.