If you love peanut butter and chocolate you are going to love these easy two-ingredient peanut butter cup cookies. They are so simple to make and a fun way to use Reese’s cups.
I love super easy recipes and have started collecting recipes with four ingredients or less. It really doesn’t get any easier than that and this cookie recipe I’m sharing today has just two ingredients! Yes, just two – you only need Reese’s peanut butter cups and an egg.
I saw these two-ingredient peanut butter cup cookies on Picky Palate and knew I had to try making them. I honestly would never have thought to combine a bunch of Reese’s peanut butter cups with an egg to create a cookie.
This would be a perfect cookie to make during Halloween if you have a lot of leftover peanut butter cups. The cookies have a chewy texture and taste a little chocolatey and a little peanut buttery.
How to Make these Easy Peanut Butter Cup Cookies
These cookies are so easy to make. It literally is just peanut butter cups and an egg. The longest part of the process is probably unwrapping all those peanut butter cups and the hardest part is parting with 24 perfectly good peanut butter cups.
I have to confess, I took a few bites of a couple. I couldn’t resist. All you need are a bunch of Reese’s peanut butter cups, unwrap them, crush them, add an egg, and you have a cookie dough batter.
Scoop the dough and form it into round cookie shapes on a baking sheet, pop them in the oven and bake them for about 15 minutes. You can also sprinkle a little sea salt over the tops of the cookies before you bake them, but that’s optional.
These cookies are so easy and a fun way to use up peanut butter cups. I have a few other two-ingredient cookie recipes you might like to try, too.
Reese’s Peanut Butter Cookies
- 24 snack-size Reese’s peanut butter cups unwrapped
- 1 large egg
- sea salt optional
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place the peanut butter cups in a food processor and pulse them until they are smooth. Add the egg and pulse until combined.
- Using a medium-sized cookie scoop, form dough balls and place them on the baking sheet. Press each cookie with your hand so they are a thickness of ½-inch thick. Top each cookie with a sprinkling of sea salt, if using.
- Baking the cookies for 15 to 17 minutes or until the edges start to crisp. Cool the cookies for 15 minutes on the baking sheet before transferring to a baking rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.