An absolutely lethal combo, and probably the best cookie you will ever make.
With a crumbly outside and a chewy inside, these cookies make the best treat for any occasion. Made with chocolate chips, Reece’s Peanut Butter Cups, dark chocolate, and potato chips.
I was inspired by Jess Smith’s kitchen sink cookies. Go try her recipe out, especially if you like toffee! (recipe linked here).
Truly you can use any combination of candy you like, but I have found that this particular combination is the best.
I will mention it multiple times throughout this post, but it is very important that you microwave your refrigerated sticks of butter for 15 seconds. DO NOT use room temperature butter, your cookies will end up FLAT and HARD.
Ruffles by far make the best potato chip for this recipe. There is no science here, I feel like this should just make sense.
The salt you use DOES matter. You will want to use a coarse/flaky salt unlike the grainy salt you bake with.
Highly recommend using parchment paper to make clean up easier!
Step by Step
1.) Whisk together flour, baking soda, and salt in a small dish and set aside.
2.) Microwave refrigerated sticks of butter for 15 seconds. This is a very important step as the stiffness of the butter will effect the cookies texture.
3.) Add butter and sugars to a bowl and beat together until combined (about 3 min). Your dough will look clumpy because the butter is only slightly soft. *Don’t worry about it*
Before dry ingredients
After dry ingredients
4.) Add in egg and vanilla, then beat until combined.
5.) Slowly incorporate your dry ingredients (flour, salt, baking soda) until they are combined. At this point your dough should be smoother, some clumps are okay.
6.) Add candy/potato chips and mix until they are evenly dispersed throughout the dough. I have found that a wooden spoon works best for this.
7.) Line your pan with parchment paper or spray with oil.
8.) Roll your dough into golf ball sized cookies and place two inches apart on your baking sheet.
9.) Bake for 11 minutes at 350 degrees.
10.) PULL THEM OUT AT 11 MINUTES, and immediately sprinkle with salt.
11.) Let them rest on the baking sheet for one minuet before moving them to a cooling rack. The cookies will look undercooked when you first remove them, but they will continue cooking as they rest on your baking sheet.
Before Resting
After Resting
12.) ENJOY!!
Recipe
Ingredients
2 Cups Flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter
3/4 cup light brown sugar
1/2 cup cane sugar
1 egg
2 tsp vanilla
1 cup milk chocolate chips
1/2 cup dark chocolate
1 cup Reese’s Peanut butter cups
1 1/2 cups potato chips (ruffles)
Sea Salt
Instructions
See Step by Step above for more details
Whisk flour, baking soda, and salt together – set aside
Beat together butter and sugars (see step by step for butter instructions)
Add egg and vanilla until combined
Add dry ingredients slowly until combined
Add candy/potato chips and stir
Roll cookie dough into golfball sized cookies
Bake at 350 for 11 minutes
Let rest on the baking sheet for one minute, before moving to a cooling rack.
Salt your cookies
Freeze your cookies, or keep them in an air tight container for up to one week! 🙂
