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
1/4 cup Unsalted Butter, at room temperature
3/4 cup Creamy Peanut Butter
1 cup Brown Sugar
1/4 cup Granulated Sugar
1 large Egg
2 Tbsp Milk
1 tsp Vanilla Extract
1 1/4 cup Gluten Free Flour
1 tsp Baking Soda
1/2 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.
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