- 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.
Recipe source: Picky Palate