INGREDIENTS
24 snack size Reeses Peanut Butter Cups
1 large egg
Sea Salt if desired
DIRECTIONS
Preheat oven to 350 degrees F.
Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined.
Add an egg and pulse until combined.
With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.
With the heel of your hand, press each cookie down to about 1/2 inch thick.
Sprinkle with sea salt if desired.
Bake for 15-17 minutes or until cooked through and edges start to crisp.
Let cool for 15 minutes on baking sheet before removing to cooling rack.
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