Peanut Butter Cup Cookies are wildly delicious! With creamy peanut butter, a touch of salt and melting chocolate in every bite, you better make a double batch!
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 Peanut Butter Cup Cookies, to inspire you to make them.
Ingredients for Peanut Butter Cup Cookies
(I often suggest brands I love and use — this is not a sponsored post.)
- mini Reese's Miniatures - 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 Reese's Minis.) And Trader Joe's (milk or dark) Chocolate Peanut Butter Cups also work very well.
- creamy peanut butter - I use this one from Trader Joe’s, but use your favorite. Buy peanut butter with the oil on top — this means it’s natural and other oils, including palm oil, have not been added to it.
- granulated sugar
- egg whites - From large eggs.
Notice that there's no flour in this recipe -- they're 100% gluten-free.
How to Make Them
(More detailed instructions are in the recipe card below.)
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Unwrap the peanut butter cups and set aside.
- Then 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 smooth.
- Use a 1-inch cookie scoop to add dollops of dough, a few inches apart, on one of the lined baking sheets. Place one of the peanut butter cups on top of each one.
- Now, using the same 1-inch cookie scoop add another dollop of the dough on top. (You can also use a teaspoon.)
- Now roll each one between your hands, until the peanut butter cups are 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 -- ideally not sideways.
- Sprinkle each one with the coarse sea salt and then bake for about 12 minutes, just until the cookies have flattened out and no longer look as doughy.
- Let them cool on the baking sheet for at least 15 minutes.
Recipe Tips and Substitutions
- I think you’ll find that a cookie scoop is easier than teaspoons to shape the batter, not only to use, but to be sure they are all the same size.
- As I mentioned, use any peanut butter cups you like, as long as they're about the size of the Reese's Miniatures -- otherwise, the proportions won't work out.
- They might still look a bit doughy when they come out of the oven, but they'll firm up as they cool.
Peanut Butter Cup Cookies are as dreamy as can be a few minutes after they come out of the oven, when the candy oozes from its equally delicious cookie casing.
And below is how the look once they've completely cooled -- the peanut butter cup solidifies, which is also a bit mind-blowing.
Storing the Cookies
- In an airtight container, they can be kept at room temperature for about three days. (A cool, dark place is best.)
- They can be frozen in an airtight container or Ziploc freezer bags for a couple of months. Let them come to room temperature before eating them.
Other Amazing Peanut Butter Cookies and Bars
More Gluten-Free Cookie Recipes
- Almond Chocolate Cookies
- Chocolate Peppermint Crinkle Cookies
- Nutella Cookies with Chocolate Chips
- Coconut Flour Chocolate Chip Cookies
- Triple Chocolate Gluten-Free Biscotti
- Healthy Pumpkin Cookies
Enjoy every last crumb!
Peanut Butter Cup Cookies Recipe
Ingredients
- 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
Instructions
- Set oven and prepare pans. Preheat the oven to 350°F, adjust two racks towards the center, and line two baking sheets with parchment paper. Set aside.
- Prepare candies. Unwrap the (30) mini peanut butter cups and set aside.
- Make the batter. 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. (An electric mixer might be easiest if the peanut butter is lumpy.)
- Shape and assemble. 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.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.
- Salt and bake. Sprinkle each one with the coarse sea salt and then bake in the preheated 350°F oven for approximately 12 minutes, just until the cookies have flattened out and no longer look wet.
- Cool. 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.)
NOTES
NUTRITION
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Helen at Casa Costello
I always forget how divine peanut butter is in baking - the centre of those cookies looks divine. Feel free to add this to #BakeoftheWeek too x
valentina
Thanks so much, Helen. Will do. 🙂
jacqueline | i sugar coat it!
Mmmmm...sinfully delicious!!
valentina
Indeed! Just the way I like it. 😉
Dorothy at Shockingly Delicious
OK, I think I have some mini pb cups stashed in the fridge somewhere. Must find them and try this! I am going out on a limb and saying I will like them the way Stephen likes them...solidified. I might have to taste test 4 or 5 to determine exactly, though. 🙂
valentina
Both are divine! Thank you, Dorothy! XO
Sue Lau
The creamy centers look so good!
valentina
Thank you. Hope you try them! 🙂
John
Just took a break from doing taxes to check my email, and saw this. OMG! Taxes are going to have to wait. On my way to pick up the Reese's, ( to dangerous to keep these in my pantry) and can't wait to bring these in tomorrow for my colleagues.
valentina
That's fantastic, John! A well deserved tax break, I'm sure. 🙂 Hope you loved them as much as we do!
Deb|EastofEdenCooking
Just irresistible! Easy to make and even easier to enjoy, a winning cookie recipe Valentina!
valentina
Aww, thanks so much, Deb! Enjoy! XO
Cakespy
With this much delicious packed in one cookie form, I doubt anyone would miss the gluten 🙂
valentina
It's my favorite type of gluten free -- where there was never meant to be gluten. No substitutions. 🙂 Thank you!
David
Wow - just fantastic! My most successful gluten-free cookies have been peanut butter… This just makes everything so much better!
valentina
THANK YOU! XOXO
David Scott Allen
Now I can’t decide between these and the ones you posted today. I guess I will have to make both.
Karly Campbell
Double the peanut butter, double the deliciousness if you ask me! I need to try these ASAP!
valentina
Thanks, Karly! Hope you LOVE them!
Peter @ Feed Your Soul Too
These looks delicious. Hard to believe they are gluten free.
valentina
They are my favorite type of gluten-free -- no substitutions, just inherently that way. 🙂
Gwen @simplyhealthyfamily
OH MY GOSH!! Totally and completely splurge worthy!!!
valentina
Yes! Do it! 🙂
Sam
OMG this looks amazing!!! I seriously can't wait to make it!
valentina
They are! IMHO 😉 Thank you!
sue|theviewfromgreatisland
Oh wow, these would not last until they cooled in this house, so I'd have to say I prefer them warm out of the oven!
valentina
They're so delicious when the peanut butter is still melting! 🙂
Lynn
Woah Nelly! These cookies look like they were sent straight down from heaven. And let me tell you. . .as a splurge I had a peanut butter cookie at Barnes and Noble before class yesterday and that cookie doesn't even come close to being as amazing as this cookie. Now I'm sad I wasted the calories on it when I could have had this beauty.
valentina
Thanks so much, Lynn! I say splurge again. 🙂
Christina Conte
Simply sublime, Valentina!
valentina
Thank you, Christina! XO
Cathy | ShePaused4Thought
Oh my, on my next Trader Joe's run, I am going to make these!
valentina
Yay! You will love them! 🙂 xoxo
Cathy A
I have made these and absolutely love them! Keeper recipe for sure!
Valentina
Thank you, Cathy! So happy you love them. xo Valentina
Linda W
Excellent recipe and just what I need right now! Thank you.
Valentina
Thanks so much, Linda. So happy you enjoyed the cookies. 🙂 ~Valentina