Okay, one of them is sort of a prepared ingredient. But it's not quite like making cookies with cookie dough and calling it a recipe. This is weirdly creative. And simple. And it uses Reese's peanut butter cups. Can't be bad, right?
The original recipe called for 24 "snack size" cups, but I had the larger ones, so it involved a little math. The snack size are .55 ounces, but the ones I had were .75 ounces, so I needed about 17 1/2. I didn't have quite that many, so used some other holiday-related Reese's items. Put them on the scale and got up to the 13(ish) ounces I needed.
Okay, so you know ingredient #1. Ingredient #2 is ... no, not flour. It's one egg. Yep. One little egg.
Here's how it works:
2-Ingredient Cookies
Preheat the oven to 350 and line a baking sheet with parchment paper.
Unwrap the peanut butter cups (about 13 ounces, total) and put them in the food processor. Blitz until they're demolished completely, the add one egg and pulse until it's all combined and it looks like dough.
Use a little scoop and put balls of dough onto the prepared baking sheet. Flatten the balls to about 1/2 inch thick. They will spread more in baking. Sprinkle with a little sea salt it you like, or leave them plain.
Bake at 350 for 15-17 minutes. Keep a close eye on them after 14 minutes. They go from underbaked to slightly singed in very little time. Let them cool slightly before moving to a rack to cool completely.
