Devil’s Food Cake Cookies with Reese’s Cups

I signed up a few weeks ago to participate in the Lean Green Bean & Nutritionella‘s Elf4Health program, and honestly… I’ve been a terrible elf.

The purpose of the program is to support another participant by sending email, tweeting, and holding each other accountable for good health during the holiday season. You’re also supposed to participate in a daily activity as recommended by the Elf HQ. Initially, my email about the program got spammed, so I didn’t really know what was going on, but I got paired up with Tiffany, who has been awesome at supporting me!

My first week was a bit chaotic. I got back from vacation, got a HUGE surprise at work that stressed me out, and then just tried to recover the rest of the week and get to the gym. When chaos rocks my world, I have to be VERY careful to not slip into bad habits. For me, chaos and stress are harder to deal with than the holidays… and it’s in those moments where I shift into survival mode.

Last week, that was my goal. And, good news… I made it.

Determined to do better this week, I’ve reviewed the rules of the week and have participated in Monday’s circuit workout and Tuesday’s suggestion to indulge in a craving (yay for french fries!) I’m back!

Now, Wednesday suggests that you need to bake cookies. Ok, Elves… I just can’t. I baked cookies over the weekend, and I hit my cookie limit for the week. Just the same, I’m going to share this recipe with all my elf friends.

It’s ABSOLUTELY delicious and decadent. And, it’s got REESE’S in it! I highly recommend it!

Devil’s Food Cake Cookies with Reese’s Cups

From Picky Palate

Makes 3 dozen

INGREDIENTS

1 box devil’s food cake mix

1 stick (8 tablespoons) butter, melted (if dough seems too dry, add 2 more Tbsp melted butter)

1 large egg

1 1/2 cups mini chocolate chips

1 package of Reese’s Peanut Butter Cups Minis

INSTRUCTIONS

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. Mix melted butter, egg, and cake mix together in a large bowl, creating a thick batter. Note: Jenny from Picky Palate suggested adding two additional Tbsp. of melted butter if your batter was too thick. I just couldn’t. I did add 2 Tbsp. of water though. 🙂

3. Mix in chocolate chips using a large spoon.

4. Add Reese’s cups, but smash them before you add them! Note: I smashed mine between a piece of wax paper. A Ziploc bag would work nicely as well.

5. With a medium cookie scoop, scoop dough onto baking sheet placed 1 inch apart on a Silpat. Note: I’ve had a Silpat for years, but this is the first time I’ve ever used it! It’s cool!