Guten-Free Peanut Butter Cup Cookies are sweet, with creamy peanut butter, a touch of salt and melting chocolate in every bite. They’re wildly delicious and will be deemed the best peanut butter cookies ever by everyone who tries them. Once upon a time, there were the best peanut butter cookies ever.
This story is really over, because that introduction is really all you really need to know about these cookies, to get you inspired to try them. However, I’ll go on a bit, because after all, that’s not much of a story, is it?
So why are they the best peanut butter cookies ever?
It’s simple . . . .
With a delicate crisp exterior, a soft and chewy peanut butter cookie dough perfectly surrounds melting chocolate and melting peanut butter, in the form of a miniature peanut butter cup.
That’s right. A peanut butter cup!
It could be Reeses, but any super delicious peanut butter cup will do — as long as they’re about the size of the Reeses Miniatures. (Not to be confused with the Reeses “Minis.) Here’s the size you want. Trader Joe’s makes a similar one — it’s here.
It’s your choice, and I think either way, the result will still be the best peanut butter cookies ever. In my humble opinion, of course. 😉
Don’t you just want to reach into the screen for yours!?My husband thinks they’re even dreamier the next day, when the candy has cooled and re-solidified.
Personally, I think both ways are amazing!
I hope you’ll try these unbelievably divine cookies, and then let me know which way suits you — dreamy or dreamier?
It’s a win-win, for sure!So now you might think these look and sound like the best peanut butter cookies ever, but you must make them to confirm this!
Enjoy every last crumb of the Double Peanut Butter Cup Cookies!
*Makes about 2 1/2-dozen cookies / about 2 cookies per serving
- 30 miniature peanut butter cups (see notes)
- 1 cup granulated sugar
- 2 large egg whites
- 1 (15-ounce) container creamy, salted peanut butter
- coarse sea salt for garnish
Preheat the oven to 350 degrees F, adjust two racks towards the center, and line two baking sheets with parchment paper. Set aside.
Unwrap the (30) mini peanut butter cups and set aside.
Add the sugar and egg whites to a medium-sized mixing bowl and use a fork to blend the two together. Add the peanut butter and stir until the mixture is very smooth.
Use a 1-inch cookie scoop (or a teaspoon), to add dollops of dough, a few inches apart, on one of the parchment-lined baking sheets.
Gently press 1 mini peanut butter cup onto each dollop of dough -- with enough pressure so that it pushes the dough up around it, but not so much that goes though to the bottom.
Now, using the same 1-inch cookie scoop (or a teaspoon), add another dollop of the dough on top of the peanut butter cup.
Now pick up each bundle and gently roll it between your hands, just until the sides of dough seal themselves and the peanut butter cup is totally hidden. Try to keep track of the peanut butter cup, so that you know when you place the ball down on the baking sheet, either the top or bottom is up -- the candy should not be sideways! Continue until both baking sheets are filled.
Sprinkle each one with the coarse sea salt and then bake in the preheated oven for approximately 10 minutes, just until the cookies have flattened out and no longer look wet.
Let them cool on the baking sheet for at least 15 minutes.
If you don't eat them right away, once they have completely cooled, you can store them in a tightly sealed container in a cool, dark place for a few days. (They also freeze very well.)
Reeses Mini Peanut Butter Cups are great, and the Trader Joe's (milk or dark) Chocolate Peanut Butter Cups also work very well.