This easy recipe for gluten free peanut butter cup cookies is made with Reese's miniature peanut butter cups. Using a mini muffin tin to bake the dough you then put the peanut butter candy in the center after baking. These cookies are a perfect after school snack or delicious in lunches.
These cookies are perfect for serving at parties or for using up leftover Halloween candy. They are really simple to make and always a huge hit with everyone.
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 gluten free cookie recipes here: The Best Gluten Free Cookie Recipes
Ingredients
- Unsalted Butter
- Creamy Peanut Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Milk
- Vanilla Extract
- Gluten Free Flour
- Baking Soda
- Sea Salt
- 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 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.
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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.
Print
Gluten Free Peanut Butter Cup Cookies
- Total Time: 25 minutes
- Yield: 26 cookies 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free peanut butter cup cookies is made with Reese's miniature peanut butter cups. Using a mini muffin tin to bake the dough you then put the peanut butter candy in the center after baking. These cookies are a perfect after school snack or delicious in lunches.
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 tablespoon Milk
1 teaspoon Vanilla Extract
1 ¼ cup Gluten Free Flour
1 teaspoon Baking Soda
½ teaspoon 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.
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, Baking
- Method: Baking
- Cuisine: Gluten Free
Keywords: reese's, mini muffin tin, baking, peanut butter, candy, peanut butter blossoms, mini peanut butter cup cookies
FAQ
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.
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