Peanut Butter and Jelly Potato Chip Cookies Recipe
Parchment Paper With Stay Flat Dispensing
Preheat the oven to 350° F.
Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.
Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.
Mix together the baking soda, baking powder, flour and mashed ½ cup of potato chips together in a bowl until combined.
Add the dry ingredients to the stand mixer on low speed and mix until just combined.
Place a 3-tablespoon scoop of the cookie dough into your hands and flatten it out using your hand.
Put 1 teaspoon each of jelly and peanut butter into the center of the flattened cookie dough and bring up all the sides to keep the jelly and peanut butter stuffed inside and roll into a ball.
Place the cookies on a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.
Bake at 350°F for 12 mins.
Garnish the top of each cookie with left over mashed potato chips and cool completely on a rack before serving.