Reese’s Peanut Butter Cookies
I saw these two-ingredient Reese’s peanut butter cookies on Picky Palate and knew I had to try making them out. 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.
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.
I wouldn’t make these cookies on a normal basis, but next time I have too many Reese’s, I’ll make them. Click here for the full recipe.
- 24 snack-size Reese’s peanut butter cups unwrapped
- 1 large egg
- sea salt optional
All images and content are © Kirbie's Cravings.
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.