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.) Here's the size you want. Trader Joe's makes a similar one -- it's here.
- 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.
Enjoy every last crumb!
More gluten-free cookie recipes:
- Gluten-Free Peanut Butter Cookies
- Chocolate Peppermint Crinkle Cookies
- Nutella Cookies with Chocolate Chips
- Healthy Gluten-Free Pumpkin Cookies
- Coconut Flour Cookies with Chocolate
- Triple Chocolate Gluten-Free Biscotti
- Gluten-Free Caramel Chocolate Chip Cookies
Peanut Butter Cup Cookies Recipe
- 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
- 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.)
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