I just woke up from a 2 hour, uninterrupted nap, and it was glorious.
I'm at my parent's house today, as I have a dreaded dental appointment at 8am tomorrow in my hometown, before I head back into work later in the morning. Therefore, I am sans husband and little man, and although I miss them both like crazy, I will say that the nap was worth it.
Not to mention the home cooked meal I get tonight without having to lift a finger. I'll be posting what we are having tonight in a couple of days, it's in the oven now and smells great!
So, a few days ago I came across this 2-ingredient cookie over on Picky Palate, and like most had to read through it to believe that it actually worked. Today (before the wonderful nap), I tried them out, and guess what?
They do work.
I made a small batch in case it was a failure, but it wasn't, and now I'm sad it only made 15 cookies. I will say the trick is to use a food processor or high-end mixer to break up the Reese's Peanut Butter Cups, as I'm imagining by hand would take awhile...
Reese's Peanut Butter Cup Chewies
1 small bag miniature cups (my bag contained 30 small cups)
Unwrap all the cups and place in a bowl with the egg. Transfer to a food processor or blend with a hand mixer. I left mine a little chunky, but a smooth batter would be great as well.
Use a small cookie scoop and place on a greased baking sheet. Press mixture down with the bottom of a glass to make a flatter cookie. Sprinkle with sea salt if desired.
Bake at 350 degrees for 10 minutes or just until edges are turning brown. This will give you a crisp, but chewy cookie in the center. Place on wire rack to cool.
I'm not sure who in their right mind came up with this recipe, but it is a keeper. Try it out!