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Gluten-Free Double Peanut Butter Cup Cookies

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Gluten-Free Double Peanut Butter Cup Cookies are sweet, with creamy peanut butter, a touch of salt and melting chocolate in every bite. They’re wildly delicious!a stack of several Double Peanut Butter Chocolate Cookies, with the top one broken in half oozing with melting peanut butterOnce 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?

Gluten-Free Double Peanut Butter Chocolate Cookies being assembled on parchment apper

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 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. 😉

balls of Double Peanut Butter Chocolate Cookie dough sprinkled with coarse salt

How to make Gluten-Free Double Peanut Butter Cup Cookies 

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.

small stack of Gluten-Free Double Peanut Butter Chocolate Cookies with a few reeses peanut butter cups Gluten-Free Double 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.

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!

stack of Double Peanut Butter Chocolate Cookies, with the op one cut in half to show peanut butter-chocolate fillingI 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!stack of six Gluten-Free Double Peanut Butter Chocolate Cookies on pink tissue paperSo 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 these oh-so-delicious Gluten-Free Double Peanut Butter Cup Cookies!

4.86 from 7 votes
Double Peanut Butter Chocolate Cookies Recipe -- With sweet, creamy peanut butter, a touch of salt and melting chocolate in every bite, this will be the new favorite cookie for all of the peanut butter & chocolate lovers out there! Trust me.
Print
Double Peanut Butter Cup Cookies Recipe
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
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.

*Makes about 2 1/2-dozen cookies / about 2 cookies per serving

Course: Dessert
Cuisine: American
Servings: 15
Calories: 292 kcal
Author: Valentina K. Wein
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
  1. Preheat the oven to 350 degrees F, adjust two racks towards the center, and line two baking sheets with parchment paper. Set aside.
  2. Unwrap the (30) mini peanut butter cups and set aside.
  3. 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.

  4. 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.

  5. 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.
  6. 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.
  7. Let them cool on the baking sheet for at least 15 minutes.
  8. 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.)
Recipe Notes

Reeses Mini Peanut Butter Cups are great, and the Trader Joe's (milk or dark) Chocolate Peanut Butter Cups also work very well.

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Comments

  4. 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. 🙂

    Reply

  7. 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.

    Reply

    • That’s fantastic, John! A well deserved tax break, I’m sure. 🙂 Hope you loved them as much as we do!

      Reply

    • It’s my favorite type of gluten free — where there was never meant to be gluten. No substitutions. 🙂 Thank you!

      Reply

  10. Wow – just fantastic! My most successful gluten-free cookies have been peanut butter… This just makes everything so much better!

    Reply

  17. 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.

    Reply

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