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PB&J Thumbprint Chippers Cookies
egg white, lightly beaten
tsp baking soda
cups crushed Utz® Potato Chips
cup creamy peanut butter
cup jam of your choice
cup light brown sugar
Preheat oven to 375°F.
In a stand mixer, fitted with a paddle attachment, cream butter. Scrape down sides of the bowl and add both sugars. Cream together, about 3 minutes.
Add the egg and vanilla and continue to mix.
In a mixing bowl, sift together the flour, and baking soda.
Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined.
Roll heaping Tbsp sized balls with the dough and toss in the egg whites followed by the Utz® Potato Chips, until well coated.
Place balls onto a parchment lined baking sheet (you will have to use two baking sheets). Gently press your pinky into the center of the dough.
Place into the oven and bake for 12 to 15 minute or until cookies have spread and baked through.
Allow cookies to cool completely before filling with a small amount of jam. Once cookies have been filled with jam, set aside and allow cookies to set, about 1 hour. Serve.
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