I am an over-justifier.
I don’t know where this need comes from, but I’m assuming it’s in the same part of the brain that is convinced that layering deodorant is wise and that it will always be okay to sing Mary-Kate and Ashley sing-a-long songs. <–I sing this song literally 3 times a week at the minimum. I only wish I were exaggerating.
For instance, a couple days ago, I brought my favorite cashier a birthday present. As I headed into the store I was struck with this intense fear that an employee at the door would notice me and would demand to know why I was carrying in a gift bag. So before the employee even had a chance to notice me, I explained to him that it was my favorite cashier, Rina’s, birthday, and I was surprising her with a birthday present *lifts up gift bag for proof* and that I wanted to surprise her because she’s such a sweetie and we’re friends. I added the last part so the employee wouldn’t think that I was some weirdo who has a crush on Rina or something — he needed to know that we go way back.
Or say, I’ll be in the dressing room shopping alone and emerge wearing a pair of high-waisted shorts that I’m not too sure about. So I’ll proceed to bombard the salesgirl with questions about how she feels about the shorts, and if it makes me look like I’m wearing a diaper, or is it flattering? Also, are my buttcheeks hanging out? because I’m not that kinda girl. I mean, I like looking like a pinup but not looking like I have two glazed donuts stuffed in the back of my shorts. And then I’ll ramble on and on about the things I could wear with the shorts, like that blazer I have–you know, the black one–or how I could even wear tights and high heels with them despite the fact that my mom hates shorts and tights. Meanwhile, the salesgirl is probably thinking to herself that she is not getting paid enough to sell clothes and be a therapist to some weirdo wearing high-waisted shorts. Also, yes, it does look like a diaper.
I don’t know why I’ve always been this way, it’s just how I am. I have always felt the need to constantly over-explain and over-justify everything in my life. Like, when someone gives me directions, I’ll repeat the directions and rephrase the questions and answers a good 10 times so I have a consistent answer for every differently-phrased question I re-ask them.
“So you can have tomorrow and Thursday off.”
“Okay, I can have tomorrow and Thursday. So Thursday and tomorrow.”
“Right. Thursday and tomorrow.”
“Okay, perfect. So I’ll work today, then have tomorrow–the 10th–and Thursday, the 11th, off of work.”
“So I won’t work on Thursday and I won’t work tomorrow. But I will work today, and Friday.”
“Gotcha. Tomorrow and Thursday, no work.”
“Great! So I won’t see you tomorrow or Thursday… but I WILL see you Friday!”
“On second thought, don’t come back ever because you’re psychotic.”
However, there are some things in life that don’t need justifying at all. Like the ever-popular combination of sweet + salty. I’m a huge fan, and I don’t need to tell you twice how awesome it is! Just pop in some kettle corn, eat a peanut butter + jelly sandwich, or suck on a salted caramel candy to fully experience the awesomeness.
So I figured it was time to take this sweet + salty crazy train to the next stop in flavortown: by incorporating a naturally awesome candy, Reese’s Mini Cups, into a soft-baked, ultra-chewy chocolate cookie. And for good measure, throw in some good, old-fashioned potato chips.
As if I need to explain how yummy these are.
Reese’s Chocolate Potato Chip Cookies *cookie base recipe adapted from HERE
- ¾ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & ¼ cups chocolate cake mix (I used Devil's Food)
- 1 & ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 bag Reese's Mini Cups
- 2 snack-size bags Lay's Potato Chips, coarsely crushed
- 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.
- 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.
- Store leftover cookies airtight, at room temperature, up to a week. They stay super soft!
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. Seriously amazeballs — enjoy them!!
Have a great day!!