Wait until you get a load of my Reeses PB Cup cookies, they are quite comical actually….only 2 ingredients….PB Cups and an egg. No kidding, this was a recipe idea I just had to try and had NO idea if it was even going to turn out.
I was so anxious waiting for these to cool to see if they really were….well, a good cookie. I will tell you, they absolutely did not disappoint. They are thin, crispy around the edges and chewy in the center. Perfect for stacking and perfect with a tall glass of milk 🙂
Hope you enjoy this funny little cookie recipe.
I bought three packages of these snack size Reeses Cups. A total of 24 individual cups. I’ve seen them at Target and Walmart, usually on sale for about $1 per package.
Glorious PB Cups!
Unwrap each little cup and try not to eat one in the process.
Break out your food processors folks! Add PB Cups to your processor and mix until smooth. Add your egg, and mix again until smooth.
You’ll get a dough that looks like this 🙂
Grab your favorite cookie scoop and place them onto your baking sheet.
Press each cookie to about 1/2 inch in thickness and sprinkle with a touch of sea salt if you are crazy like me.
Let these bad boys cool completely and you’ll get these gorgeous stackers!
Reese's Peanut Butter Cup Cookies... Literally 2 Ingredients!
- 24 Reeses Peanut Butter Cups snack size, usually comes in a pack of 8
- 1 large egg
- sea salt if desired
- 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.
Have a great rest of your week and weekend! Come back soon!
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My hubby loves PB cups… I can’t wait to make these for him. I’m also wondering if you could try this with other types of candy bars–milky way, snickers, butterfinger, etc. I May have to do some experimenting.
Any adjustments needed for high elevation? I’m trying to imagine a melty gooey mess… and what that would be like to clean up.
Such a super simple and delicious recipe! Put the whole thing together and had them baked and out of the oven in 30 minutes, maybe less 🙂
Thanks for a great, easy recipe!
You are a certified genius! I am heading to the store now!
Although a bit skeptical at first, I tried these the other night and they were deliciouso!!! I did have a couple of questions though…I had a hard time with the food processor. Pulse a couple of times then all the cups were mashed around the side and bottom of the processor. It was a bit better after I added the egg. Would this work as well in a mixer with maybe a bread hook or similar attachment. I know our Kitchen Aid mixer has a bread hood and a pretzel looking attachment that would probably work.
The second problem was that they were SUPER sticky. Why is this? I am by no means a chef and really only follow recipes to cook LOL
I used regular salt and they were ok. I am sure sea salt would have been a bit better but it didn’t hurt the cookie.
The only other thing was that my cookies baked like 4 minutes faster, but I am sure that is just a difference in the oven/pans.
You make some AMAZING stuff!!! I love reading your posts!!!
My dough was a little sticky also, Susan. After putting the dough in the freezer for 10-15 minutes I found they were alot more easy to shape
Just wanted to say these are so much better if they are broken up in each package before putting them in a bowl..then by using a wooden spoon, crunched up some more..then use a mixer to mix together with the egg, leaving some of the chocolate as chocolate chunks. Altogether different cookie and is soooo good!!
I wonder can you use Sugar Free PB cups? I will definitely try. **Fingers crossed**
These look delicious! Definitly going to try these tonight!
I may be trying this with the Reese’s eggs (or pumpkins, or trees…) because I don’t like the proportion of chocolate to PB in standard Reese’s cups. I’m just hoping it comes out the same. Thanks for the idea!!
I made these the other day, and I was pretty disappointed. They came out extremely bland, but they did have a good texture. I followed the directions exactly and cooked them for the right amount of time but they were terrible. My husband and I wish we had just eaten the cups instead of turning them into cookies. Any suggestions?
Check my comment on #101…totally different taste made this way.
can you use anything other than reeses?
I didnt really care for these. I can tell there was just something missing, needed one more ingredient or something. Not one of my favorites sorry.
I respect that. My boys and I enjoyed them, but my husband not so much 🙂
Check the way I made them on #101…taste really good if done this way.
Those look insanely good. I found you on Pinterest. Going to go have a look around now. 🙂
My mom and I tried to make these tonight … we checked on them after ten minutes and they were completely burnt 🙁 so sad i really wanted to try them!!
These look incredible! I really wanna make these but i have a dilema:
I’m from Australia and they dont sell the snack packs, only the mini ones or the packets of 2. What do i do?
These look great! I don’t have a large food processor, I wonder if it would work to make them in a stand mixer?
My friend just sent me your blog and I’ve been drooling over every single dessert since (esp the peanut butter ones). I can’t decide which one I want to make first, but it may be the s’mores cookies (I insanely decided to ban myself from peanut butter for a bit). Thanks for all the great ideas!
I was excited to try this recipe because A. love Reese’s and B. intrigued by just 2 ingredients. So I scooped out 12 cookies and baked exactly according to directions. I took them out at 14.5 minutes because I could see they were browning on the edges. And yes, my oven is professionally calibrated -I am an avid baker. We were sadly disappointed as they had very little flavor remaining which, is often the case with a peanut butter cookie. There was enough dough remaining to make 3 more cookies. I scooped them onto the silpat, did not squish them and baked for 12 minutes. These cookies were considerably improved! They hung onto that Reese’s flavor better, were moist and chewy on the inside with an external crisp. They were not flat as pictured above. I have a few recipes that make flat crisp cookies and I love those too, but I think the peanut butter flavor comes through with a shorter baking time. Thought I would mention this for anyone else trying this recipe. Thanks for something interesting to try!
they look delicious! and so simple!! i’m definitely going to have to whip those up sometime. i LOVE reeses : )
Not sure how i missed this post but oh my, glad i saw it!!! I was just at Target AND the groc store today, too. Darn.
I will be going back 🙂
um. you’re a genius.
OMG! I have some in the oven now! Can’t believe how easy they are. I’m planning to make a double batch for my trivia team this weekend!
These are in the oven right now baking… I only have a hand mixer, and I just gotta say.. That was a disaster. I crushed them up prior to using the mixer, but chocolate started flying everywhere, in my hair, on the wall, etc.. Plus there are still chunks that I can get out.. I cooked them just because I went through all the other work, I’m hoping they come out OK!