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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.

Peanut Butter Cup Cookies

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
Keyword gluten-free desserts, gluten-free cookies, best peanut butter cookie recipes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 15
Calories 292 kcal
Author Valentina K. Wein


  • 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


  1. Preheat the oven to 350°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 350°F 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.)