Two-Ingredient Cookies

Danielle sent me this link to two-ingredient cooking by Oprah.com.  I just had to try it. It sounded too good to be true, and I was surprised by the half-decent outcome.

All you need is:

24 Reese’s Peanut Butter Cups
1 egg

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Rip open all of the Reese’s Peanut Butter Cups (the hardest part of the whole recipe, or maybe just overly tedious) and toss them into your food processor.  You can purchase 3 8-packs of Reese’s Peanut Butter Cups at Target for around $1 each.  Pulse the candy to an even, decently smooth puree or until your food processor tells you it’s tired. Mine started making that slow engine sound, and I knew it was time to stop.

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Next, add in your egg to the mix. And pulse, again, until it is thoroughly mixed with the chocolatey, peanut buttery mess.

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Here the recipe suggests using an ice cream scooper to get an even amount of dough into the shape of a ball, but I chose to just use a spoon and create mismatched sized cookies.  The Reese’s Peanut Butter cup version worked fine just spraying the cookie sheet with a little cooking spray, but you can also use parchment paper or aluminum foil to save yourself some cleaning up turmoil.

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Place the cookies in an oven that has been preheated to 350 degrees Farenheit for 12-15 minutes. Pull them out when they look almost exactly done (they’ll keep cooking a little bit) and place on a cookie cooling rack.  They actually stay puffed up and in a cookie shape.

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I also tried this recipe with Butterfingers, as I was curious to why they chose to only make the two-ingredient cookie with Reese’s Peanut Butter Cups.

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When I pulsed the Butterfingers, they made a light, dry crumb-like mixture.

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I added in an egg, and the mixture still seemed a little too dry, so I added in another egg.  Then it seemed too wet.  So I changed up the recipe to a 3-ingredient cookie by adding in oatmeal. Can you imagine? It’s like an oatmeal cookie with that rich, buttery, chocolaty, toffee flavor of a Butterfinger.

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They were still a little ooey-gooey when I placed them on the cookie sheet. The batter spread more than the Reese’s version.

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When I peeked in at them in the oven, the dough had completely flattened out into almost one giant cookie.  It was sticky, and a little hard to peel off of the cookie sheet while they were still warm and fresh out of the oven. As they cooled, I literally could have taken an ice pick to the pan to get these babies off.  They did not want to leave the safe haven of the cookie sheet and be placed onto the cooling rack.  So I hack-sawed them all off, one-by-one. I even cut my finger on cookie crumbs!

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They sure didn’t look like the Reese’s cookie, which came out puffed up and shaped more like a cookie than these flattened, chewy things. But overall, I’d say the Butterfinger attempt tasted better than the Reese’s cookies.  They would be oh so amazing atop an ice cream mountain.

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On the left, the Reese’s cookies. To your right, the best looking Butterfinger cookies. 

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The Reese’s came out shockingly like a cookie.  They had a burnt taste to them, which I still can’t tell if it was my fault or if the cookie just tastes like that because it is so subtle.  It’s mixed together with that familiar sweetened peanut butter intermingled with sweet milk chocolate.  I am quite curious what a dark chocolate Reese’s Peanut Butter cup might taste like in this cookie, so that will be my next attempt tonight. 

 These would be perfect for any mother’s who think their kids shouldn’t be eating all the Halloween candy they score from neighbors.  You can attempt quite a few versions of cookie’s with the random candy your kids receive.  I think anything moist would work as a cookie (as the Butterfinger was too dry).  To name a few possibilities:  Almond Joy, Milky Way, Snickers, 100 Grand, York Peppermint Patty (maybe?), PayDay, Baby Ruth to name a few. Tip: Don’t forget to use parchment paper on your experiments, as you won’t have cookie crumb cuts on your fingers from chipping them off the pan.

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