pb&j thumbprint cookies

What We're Cooking

· Yield: Approximately 20 cookies · hands-on Time: 20 minutes ·

PB&J Thumbprint Cookies with Ruffles Potato Chips

There are some flavor combinations that simply don’t need improving. Peanut butter and jelly is one of them.

But that doesn’t mean we can’t have a little fun with it.

Our PB&J Thumbprint Cookies take the all-American classic and give it a salty, crunchy twist with an unexpected ingredient: Ruffles potato chips.

The cookie starts with a simple no-bake peanut butter and corn syrup mixture. Coarsely crumbled Ruffles are folded right in, adding crunch, texture and just enough salt to balance the sweetness. Each cookie gets a thumbprint indentation in the center and a spoonful of strawberry jam to finish it off.

Peanut butter. Jelly. Salty potato chips.

It shouldn’t need an explanation—and after one bite, it won’t.

The PB&J We Know and Love

Peanut butter and jelly is about as classic as it gets. Sweet jam, salty peanut butter, soft bread—it works because every part brings something different to the table.

That’s exactly what we wanted to keep with this cookie.

Instead of bread, we’re using crunchy, salty Ruffles. Peanut butter becomes the base of our no-bake cookie, and strawberry jam gets tucked right into the center.

The flavors are familiar. The format is completely different.

Why Ruffles?

It’s all about that salt + crunch.

The ridges and sturdy texture of Ruffles hold up beautifully when they’re coarsely crumbled and folded into the warm peanut butter mixture. We don’t want to pulverize them into crumbs. Leaving plenty of larger pieces gives each cookie pockets of crispy, salty potato chip throughout.

That salt is important, too. Peanut butter and strawberry jam bring plenty of richness and sweetness, so the potato chips keep the cookie balanced.

And yes, potato chips absolutely belong in cookies.

A No-Bake Cookie Worth Keeping

One of our favorite things about this recipe is that there’s no oven required.

The peanut butter and corn syrup mixture comes together on the stovetop, the Ruffles get folded in, and the cookies are portioned and filled. That’s it.

Simple ingredients. A familiar flavor combination. And just enough of a twist to make people ask, Wait…are those Ruffles?

Yes. Yes, they are.

The Ingredients:

by weight

  • 8 oz Corn Syrup
  • 170 grams Granulated Sugar
  • 8 oz Peanut Butter
  • 156 grams Ruffles Potato Chips, coarsely crumbled, plus more as needed
  • Strawberry Jam or Jelly
  • Flaky Sea Salt, for finishing

Instructions

  • 1. Prepare your pan. Line a cookie sheet with parchment paper and set aside.
  • 2. Heat the corn syrup and sugar. Add the corn syrup and sugar to a saucepan over low heat. Stir until the sugar is completely dissolved and the mixture is heated throughout.
  • 3. Add the peanut butter. Remove from the heat and stir in the creamy peanut butter until smooth and fully incorporated.
  • 4. Fold in the Ruffles. Gently fold in 156 grams of coarsely crumbled Ruffles potato chips. If the mixture seems too wet or loose to hold its shape, add additional crumbled chips a little at a time until you reach a scoopable consistency.
  • 5. Scoop the cookies. Using a large 3-tablespoon cookie scoop, portion the mixture onto your parchment-lined cookie sheet. We get approximately 20 cookies from one batch.
  • 6. Make the thumbprints. Before the cookies have a chance to set, use your thumb to gently press a divot into the center of each cookie.
  • 7. Fill with jam. Using a small scoop or spoon, fill each thumbprint with strawberry jam or jelly.
  • 8. Finish with flaky salt. Sprinkle each cookie with a little flaky sea salt, then allow the cookies to set before serving.

Tips & Tricks

  • Don't over-crush the Ruffles. You want coarse, irregular pieces rather than potato chip dust. Those larger pieces are what give these cookies their crunch and salty bite.
  • Let consistency be your guide. Potato chips can vary a little from batch to batch. If your peanut butter mixture feels too wet after adding the measured Ruffles, don't overthink it—just fold in a few more until the cookies hold their shape when scooped.
  • Work quickly once they're scooped. These are no-bake cookies, so they'll begin setting as they cool. Make your thumbprint indentations while they're still warm and pliable.
  • Jam or jelly? Your call.
  • Flaky sea salt as the final step here. It visually tells you immediately that this isn't just a standard peanut butter cookie, while reinforcing that salty-sweet Ruffles element.

PB&J, B&P Style

There’s a reason peanut butter and jelly has stuck around for generations. It’s simple, nostalgic and just plain good.

We’re keeping all of that—and adding potato chips.

These PB&J Ruffles Thumbprint Cookies are salty, sweet, crunchy, creamy and jammy all at once. They’re a little unexpected, a whole lot familiar and proof that sometimes the best recipes start with a classic and ask one simple question:

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