These gluten free peanut butter cup cookies are the perfect combination of creamy peanut butter and rich chocolate. Baked in a mini muffin tin and topped with a Reese's miniature cup, they come together quickly and are always a hit.
Using Reese's Peanut Butter Cups as the centerpiece, these homemade cookies feature soft and chewy peanut butter cookie cups that are gluten free and full of flavor.
I love making a batch to bring to parties, since they disappear fast and everyone asks for the recipe.
If you are looking for more yummy gluten free cookie recipes you might also enjoy my Gluten Free Peanut Butter Kiss Cookies, these Gluten Free Oatmeal Raisin Cookies, my Gluten Free Monster Cookies, these Gluten Free Old Fashioned Iced Oatmeal Cookies or my Gluten Free Double Chocolate Chip Cookies recipe.
You can find all of my favorite cookie recipes here: The Best Gluten Free Cookie Recipes
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Why You'll Love This Recipe
- Perfect for parties or using up leftover Halloween candy
- No dough chilling required
- Freezer friendly
- Fun and easy for kids to help make
Tips for the Best Cookies
Pull the cookies from the oven as soon as the edges start to turn golden, they'll continue to set as they cool, which keeps them soft. Let them cool in the pan for a few minutes before removing so the peanut butter cup has time to set in the center.
Storage
After the cookies have cooled completely store them in an air tight container for up to a week.
These cookies freeze really well too. Store cookies in a freezer safe container or bag for up to one month in the freezer.
Top Tip
These cookies are a great way to use up leftover Halloween candy, any mini peanut butter cups you have on hand work perfectly here. They're also easy to double, so I like making a big batch and freezing half for whenever a craving hits.
Frequently Asked Questions
Yes, the package is marked as gluten free and doesn't contain gluten in the ingredients list. Always remember to check the packaging in case this changes.
Yes! These cookies freeze really well. Use a freezer safe container or bag and store in the freezer for up to 3 months.
Yes. Bake the cookies as directed, then press a small hole in the center right after baking and fill it with about 2 teaspoons of creamy peanut butter instead of a Reese's cup.
Yes. Almond milk works well in this recipe and is what's typically used in most of my recipes.
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Gluten Free Peanut Butter Cup Cookies
- Total Time: 25 minutes
- Yield: 26 cookies 1x
- Diet: Gluten Free
Description
These gluten free peanut butter cup cookies are soft, chewy peanut butter cookies baked in a mini muffin tin and topped with a Reese's miniature cup. They come together quickly and are perfect for parties, lunches, or using up leftover Halloween candy.
Ingredients
- ¼ cup Unsalted Butter, at room temperature
- ¾ cup Creamy Peanut Butter
- 1 cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 large Egg
- 2 Tbsp Milk
- 1 tsp Vanilla Extract
- 1 ¼ cup Gluten Free Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 26 Reese's Miniature Peanut Butter Cups
Instructions
Preheat your oven to 375 degrees.
In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.
Add the egg, milk and vanilla and beat just until they are combined into the mixture.
Add the flour, baking soda and salt. Mix until just combined.
Using a cookie scoop, scoop the dough, roll into a ball. Place the cookie dough ball into the cups of a miniature muffin pan and repeat these steps for the rest of the cookie dough.
Bake at 375 degrees for 10 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Reese's miniature peanut butter cups in to the center of each cookie.
Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Hint: These cookies freeze really well in a freezer safe container or a freezer safe bag for up to a month. I love to double the batch and freeze half of the cookies for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free peanut butter cup cookies turn out for you! Leave a comment and star rating below, and let me know if you make the dairy free version. Don't forget to pin this recipe so you can make it again for your next party or holiday cookie tray.
Peanut Butter Cup Cookies Ingredients
Instructions
Preheat your oven to 375 degrees.
In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.
Add the egg, milk and vanilla and beat just until they are combined into the mixture.
Add the flour, baking soda and salt. Mix until just combined.
Using a cookie scoop, scoop the dough, roll into a ball. Place the cookie dough ball into the cups of a miniature muffin tin and repeat these steps for the rest of the cookie dough.
Bake at 375 degrees for 10 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Reese's miniature peanut butter cups in to the center of each cookie.
Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.
Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.
ANN JAMISON says
These are delicious cookies and DO NOT taste gluten free! Thank you for a cookie that tastes the way I remember them!
smallfarmbiglife says
Thank you Ann! I'm so glad you enjoyed this recipe. ~Elaine
Karyn says
I’’m dairy free and pb cups are not. Is there a way to make these using creamy peanut butter? If so, how much should I use?
smallfarmbiglife says
Hi Karyn. I would bake the cookies as the instructions say and then when they come out of the oven press a hole in the center and fill it with peanut butter. I'm guessing it will take about two teaspoons per cookie to fill them with peanut butter.
Kimberly says
Can you use almond milk
smallfarmbiglife says
Yes. That's what I typically have and use in all of my recipes. Enjoy the cookies! ~Elaine