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Peanut Butter & Jelly Potato Chip Cookies

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Ingredients
  

  • 2 ⅔ cups 320 g. all-purpose flour
  • ¾ tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 ¼ cups 2 1/2 sticks butter, melted
  • ½ cup 107 g. packed light brown sugar
  • ½ cup 100 g. granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup bittersweet chocolate chips
  • ¼ cup milk chocolate chips
  • 1 ½ cups 85 g. crushed ridged potato chips, divided
  • 6 Tbsp. 101 g. creamy peanut butter
  • 8 tsp. raspberry jelly

Instructions
 

  • In a large bowl, whisk flour, baking soda, and salt.
  • Melt butter in a large bowl. Stir in brown sugar, and granulated sugar.
  • Whisk in egg and egg yolk until just combined.
  • Add dry ingredients and mix to combine.
  • Fold in chocolate chips, 1 cup potato chips.
  • Refrigerate until firm, about 45 minutes.
  • Weigh out into 3.5 ounce mounds.
  • Flatten slightly.
  • Dollop 1 tsp. peanut butter and 1/2 tsp. jelly over each.
  • Top with remaining 1/2 cup potato chips.
  • Freeze 15 minutes, if desired.
  • Bake at 350° 15-17 mins.