Gluten-free Peanut Butter Cup Cookies


I don’t often buy candy. Don’t get me wrong — I love it as much as most people and find it extremely difficult to walk by shelves of bagged chocolate without grabbing a cartload. I clip coupons for candy and carefully file them away in my coupon book. They’re always in my purse, ready should I stumble across a few bags of the stuff on clearance after the holidays before the coupon expiration date comes and goes. It doesn’t happen often.

So this past November as I was shopping at Target, I happened to come across Halloween clearance items. There were bags and bags of candy left. Chocolate, even. I didn’t have a coupon, but it was 70% off. Yes, I couldn’t help myself; I grabbed several bags which included miniature Reese’s peanut butter cups. While I will admit that, after making my own, these aren’t quite as good, but I can’t make mini ones. And I figured I could use them for cookies or bars or something.

A few weeks later (about mid-December, as you can see by the sprinkles), I was about to make a gluten-free treat and had settled on peanut butter cookies. I was in the pantry reaching for the peanut butter when my eye caught the recipe on the back of the bag of Reese’s peanut butter cups. This might just work…

Instead of their cookie batter (which used flour, as most do), I made mine gluten-free. Super-easy, attractive in their little paper cups (package them in a nice box as a gift!), and scrumptious — I’d say this bargain panned out very well. 

Gluten-free Peanut Butter Cup Cookies 

  • 1 cup light brown sugar
  • 1 cup peanut butter
  • 1 egg
  • 40 miniature peanut butter cups, unwrapped*

Preheat oven to 350 degrees. Line 40 sections of mini muffin tins with small paper liners. Mix sugar, peanut butter, and egg together, roll into small balls. Place one ball in each lined cup. Bake 8-10 minutes or until edges are just starting to brown. Immediately press a peanut butter cup into center of each cookie. Decorate with sprinkles, if desired. Let cool and remove from pan.

*Because this version is gluten-free, you might not be able to get 40 cookies out of the dough. I honestly can’t remember how mine worked out as far as the numbers. Either make more cookie dough or simply use what you’ve got and eat the leftover peanut butter cups. 🙂


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