Reese’s Chocolate Potato Chip Cookies

By á-24577

You will FLIP for the texture of these cookies! The base is SO soft and chewy–and miraculously, stays that way for up to a week (if they even last that long!) Then there are those melty pockets of the mini Reese’s cups–total. heaven. And the potato chips remain light and crunchy throughout the cookie, providing that nice contrast in texture.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 & 1/4 cups chocolate cake mix (I used Devil’s Food)
• 1 & 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 bag Reese’s Mini Cups
• 2 snack-size bags Lay’s Potato Chips, coarsely crushed

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the egg and vanilla, and beat to incorporate. Lastly, add in the cake mix, flour and baking soda until a soft dough forms. Gently stir in the Reese’s Mini Cups and the coarsely crushed potato chips. Refrigerate the dough for at least one hour.

2. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist lightly with cooking spray. Portion heaping Tablespoonfuls of dough onto the cookie sheets about 1-2″ apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Allow the cookies to sit on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

3. Store leftover cookies airtight, at room temperature, up to a week. They stay super soft!