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A twist on an American Classic: PB & J Ruffle Cookie


If you’ve spent any time scrolling through food TikTok or Instagram lately, chances are you’ve come across the viral peanut butter, jam and ruffle crisp toast. It’s one of those flavour combinations that sounds a little questionable at first, but once you think about it, it makes perfect sense - creamy peanut butter, sweet jam, and salty crunchy crisps all coming together in one bite.


Of course, I couldn’t resist turning this viral idea into a cookie.


For my version, I started with a rich, chewy peanut butter cookie dough base and swapped the traditional blackberry jam for blueberry jam. As much as I loved the idea of using blackberry, finding it in the UK proved surprisingly difficult, and the blueberry ended up working out perfectly. The bright fruitiness cuts through the richness of the peanut butter and adds the perfect sweet contrast.


But the real star of this cookie is the topping: thick, ridged salt and vinegar kettle chips baked into the cookie for that unexpected savoury crunch. The combination of the soft peanut butter cookie, blueberry swirls, and sharp salty crisp topping creates a cookie that is nostalgic, surprising, and completely addictive.


This is definitely not your classic PB&J - but that’s exactly why it works.


Recipe


Yields 5 120g cookies (adjust as needed)


Important Note: This recipe uses the pan-banging method, allowing for crisp edges but a softer centered cookie.


Ingredients


Cookie Dough

  • 100g salted butter browed

  • 2 ice cubes

  • 180g light brown sugar

  • 140g granulated sugar

  • 1 tsp apple cider vinegar (ACV) or lemon juice

  • 80g smooth peanut butter

  • 1 large egg

  • 1/4 tsp bicarbonate of soda

  • 1/4 tsp baking powder

    125g plain/all-purpose flour

  • 1 tbsp potato starch or corn starch

  • 1 tsp vanilla bean extract


Fillings



Instructions:

  1. Brown butter: Melt the butter over medium heat until the milk solids turn gold brown and foamy. ( Once you hear the butter stop bubbling its time to take it off). Once off the heat, add 1-2 ice cubes and let them fully melt before popping into the freezer for 15-20 mins. When taken out, whisk the butter using a fork, to form a more firm butter mixture. ( this happens due to the coldness of the bowl from the freezer) Tip: check my recipe for Rich Tea & Earl Grey cookies for a more in depth browned butter tutorial

  2. Mix sugars and butter: In a large bowl, cream together the brown butter with the sugars and then mix in the peanut butter until combined.

  3. Add egg, vanilla and ACV: Add in the egg and vanilla extract and ACV, until well combined.

  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, bicarbonate soda adnd potato starch.

  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cookies tender. ( hands are always the best for small batches!)

  6. Layer Cookie & Dough: Using the bowl you used to mix your dry ingredients, layer your cookie dough with thin layers of blueberry jam ( dont use too much as we don't want the dough to be too wet) Tip: The residual flour from your dry ingredient bowl will help with scooping out the dough later.

  7. Cookie Size: Scoop your cookie dough to 120g sized balls ( you dont need ot use a cookie scoop free hand is best for this!)

  8. Crisp coating: In a bowl, crush your crisps to medium- small crumbs, you want them big enough to still give some texture.

  9. Roll dough in crisps: Coat the cookie dough in the mixture

  10. Chill the dough: Cover and refrigerate the dough minimum of 4 hours (this is a wetter dough mixture, so the longer chill time will help the flour absorb some of this and maximise flavours)



Baking

  • Oven temperature: Preheat your oven to 356°F (175°C)

  • Baking time: Place your cookie dough balls ( about 3-4 each tray) Bake for at a total of 18 minutes. At 6 minutes, take your cookies out and tap your baking tray a 3-4 times on a kitchen surface. Do this again at the 12th, 15th and 18th minute mark . The tops will golden, with the edges crispy.

  • Cool: Let cookies cool completely on the baking sheet and finish with a little pink of flaky sea salt, before transferring to an airtight container


    These cookies are best served chilled/room temperature to allow all the flavour elements to truly meld together!


Storage Instructions

Keep these in the fridge in a tightly sealed container until ready to enjoy. These can be kept for up to a week!



Experimenting with Variations

Once you master the basic recipe try these variations:


  • jam variations: replace blueberry with strawberry or raspberry jam! I would aim for jams with a thicker consistency to hold through the baking process!

  • Crisp variations: I used salt and vinegar to try bring out the salty notes, but you could also use ready salted, sweet-chilli or cheese-onion for a play on those sweet-salty vibes.


Do you love a fruit forward dessert?

Try my Blueberry Muffin cookies here.


 
 
 

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