..

I got an email from hubs while he was at work today.

It went something like this, “GOOD USE FOR THE CUPS EH?” and had a link to Picky Palate’s version of peanut butter cookies – with only 2 ingredients! Yes, that’s right folks – 2 ingredient cookies!

It shouldn’t surprise me that (1) hubs is looking on Picky Palate (especially since we all know what kind of eater he is) and (2) that he’s daydreaming about Reese’s Peanut Butter Cups at 10am – he’s obsessed. In fact, if you recall – he made me agree to registering for PB cups on our wedding registry. Oh yes he did. But he made up for it by taking me to Tahiti, so really – who am I to complain?!?

Based off that registry, we actually had a friend give us a whole BOX full of Reese’s Peanut Butter Cups for a Christmas present. I’m a fan of peanut butter and I’m a fan of chocolate, but I’m just not a HUGE fan of PB cups. I like the little ones, but we had a box of mostly regular (and even King Size) ones.  I’ve been bugging the hubs to eat them because I gotta admit: my apothecary jar isn’t becoming when filled with bright orange wrapped candy. And also partly because I know if he doesn’t eat them I’ll have to toss them in 6 months when they are still there!

So he sends me the link and I respond with something like, “Yeah, I bet those are rich!”

His response? “Do it!”

Clearly he was excited – because this is a man who doesn’t use punctuation frequently, if at all.  So, being the good wife I am, I promised him I’d have a stack waiting when he got home.

According to  Picky Palate, you simply pulse 24 snack size (.55 oz) Reese’s PB cups in a food processor, add an egg and mix until creamy.

Then scoop mixture onto a baking sheet lined with parchment (or wax) paper.  She mentions using a medium scoop to make the portions, and I though I was using that, but clearly my medium was her XL (because everything’s bigger in Texas?) so I’d recommend going smaller rather than larger.  This means you’ll have to watch the cook time as it will be less, but it works better in my opinion. Then you mash (gently) the scoops to flatten them to 1/2″ and sprinkle a dash of sea salt. (Admittingly I only added the salt because I thought it would make for a nice photo…and I was right!)

Then you bake them in a 350 degree oven for 15-17 minutes. On the first batch I did (aka ginormous cookies) they baked for 15 minutes and they came out perfect. On the smaller scoop batch I did, they baked for 15 minutes as well, but they were a little too crispy for my liking.

While they are not my favorite version of peanut butter cookies, they are a great way to use leftover candy (Easter, Halloween & Christmas) and I think it was really creative of Picky Palate to attempt turning a candy into a cookie!  And because it was my hubs’ idea, I’m sure he’ll LOVE them!

Tuesday, February 22nd, 2011, 2:35 pm   |   chocolate, food, peanut butter, recipe, sweet  |  RSS feed |  Respond  |  Trackback