Gluten-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!
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?
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 a Reese’s peanut butter cup, but any super delicious peanut butter cup will do — as long as they’re about the size of the Reese’s 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 crazy delicious. In my humble opinion, of course. 😉
How to Make Them
- The cookie dough is made by mixing together peanut butter, sugar and egg whites.
- The dough is then essentially wrapped around a mini peanut butter cup, sprinkled with salt, baked and cooled.
Gluten-Free Peanut Butter Cup Cookies are as dreamy as can be a few minutes out of the oven, when the candy oozes from its equally delicious cookie casing.
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!
Peanut Butter Cup Cookies
- 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°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. Place one of the peanut butter cups on top of each one. 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 350°F 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.)
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