Reeses Peanut Butter Egg Cookies

After the Easter basket grass aftermath, this is a tasty treat to make from Reese Peanut Butter Eggs. They are crispy peanutbutter discs with a slight salty topping. Mmmm trust me they are so good, you will be hoping the Easter Bunny brings you your own peanutbutter eggs next year!:)

Preheat oven to 350 degrees F

3 Ingredients are all that is needed to whip these up!

• 24 snack size Reeses Peanut Butter Eggs, individually wrapped.
• 1 large egg
• Sea Salt

Unwrap all Reeses Eggs. Use food processor, Pulse until smooth. Next add an egg and again pulse until combined. Use ice cream scoop, & scoop med. Size dough on to a Pam sprayed cookie sheet.  With the heel of your hand, press each cookie down to about 1/2 inch thick.

What sets these apart is to sprinkle with sea salt. The salt heightens the chocolate sweetness. If these easter goodies weren't addicting enough before, well now you have one more guilty pleasure to look forward too.

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.

Makes 12-14 cookies

NOTE: This recipe works equally well with individually wrapped snack size Reese Cups.