Reese's Bacon Crunch Cookies

 From the Barth Bakery Blog

A great recipe for a unique cookie!

Ingredients:

225g (2 sticks) unsalted butter, room temperature 

225g (1 cup) dark brown sugar

125g (1/2 cup) light brown sugar

1 large egg

2g (1 tsp) vanilla extract 

180g (1 1/2 cups) all-purpose flour

120g (1 1/4 cup) pretzels, crushed

4.5g (1 tsp) baking powder 

1.5g (1/2 tsp) baking soda 

6g (1 tsp) salt 

85g (~6 slices) cooked bacon, chopped

65g (2 cups) potato chips, gently crushed to smaller pieces (not crumbs)

180g (3/4 cup) Reese’s mini peanut butter cups 

Directions:

Preheat oven to 375°F. Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and cream together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl and the paddle, add the egg and vanilla, and beat on high for 7-8 minutes, scraping down the sides of the bowl every few minutes as needed, until very light and fluffy. In a separate medium bowl, combine the flour, pretzels, baking powder, baking soda, and salt and whisk together until thoroughly mixed. Add the dry ingredients to the wet ingredients and mix on low speed just until the ingredients are evenly distributed, for about 30-45 seconds. (Do not overmix!) Add the bacon, potato chips, and Reese’s. On low speed, mix just until incorporated, no more than 30-45 seconds. Use a 2.75oz ice cream scoop to scoop the cookie dough onto the prepared baking sheets about 3-inches apart. Use your hand or the bottom of a measuring cup to flatten the cookies. Wrap the sheets tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. Bake the chilled cookies for 10-12 minutes, or until lightly golden brown on the edges. Cool the cookies for about 5 minutes on the baking sheets and then remove to a wire rack to cool completely.