Peanut Butter Cup Cookies
Hi everyone! I’m back today with a recipe I’ve been dying to make for what seems like forever now. I have been so curious about trying and ultimately finding a gluten-free cookie recipe that tastes anything but. My family doesn’t suffer with any kind of gluten intolerance, but we know plenty of people who do. Because of friends and the amount of requests I get to develop and make gluten-free cookies, I was more than happy to give it a go.
I can’t even tell you the amount of cookies we’ve taste-tested over the last couple of weeks. Some were absolutely terrible, some were okay, but none deserved our stamp of approval. And then I remembered a recipe I stumbled upon quite a while ago. I had an inkling that we would love it… I just didn’t know how much, ha. So glad I remembered it just in time!
I changed the original recipe a bit to put my own spin on it and to get the cookies just right. We’re all about a slightly crispy cookie with a pretty high chewiness factor. Check and check.
Also, the fact that they taste like peanut butter cups doesn’t hurt either. I loaded the cookies with plenty of milk chocolate chips. You could totally use dark chocolate or semisweet chocolate chips as well. I don’t think you can go wrong either way.
If you love peanut butter and chocolate, you are in for a real treat. And I promise you’d never guess that they’re actually gluten-free. That’s how yummy these cookies are.
Definitely a must-make. Hope you enjoy!
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together peanut butter, granulated sugar, brown sugar, egg, vanilla, salt, and baking soda until well blended. Fold in chocolate chips.
- Place dough by tablespoonfuls onto the prepared baking sheet. Place in the oven and bake for 10 - 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This recipe was created by contributor, Kathi, from Deliciously Yum
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Thanks for creating a GF recipe that uses ingredients found in normal kitchens! I am wondering how these cookies hold up, though. I need to travel to a potluck and don't want to arrive with a container full of crumbs...albeit yummy crumbs! I'd be grateful for a reply.
Juanita, these look to be based on a standard "Impossible Peanut Butter Cookie" recipe which is made with only three ingredients - 1c. peanut butter, 1 egg, 1c. sugar. My husband and I make those VERY regularly, and they have no trouble holding up to being transported, despite having no flour in them. We've used that same recipe for over a decade, and have taken the cookies to potlucks, Christmas parties, scouting events, bake sales, etc. and we get no more breakage than you'd expect from say, standard chocolate chip cookies - basically, none.
My husband has even created a - quite literal - "peanut butter cup cookie" version where he makes the cups out of the PB/Egg/Sugar 'dough,' and fills them with fudge. He makes small cookie caps out of the 'dough' as well, to settle on top of the fudge filling. The cups and caps are baked ahead of time, then the cups are filled with the fudge and the caps are placed on top while the fudge is still warm. Those hold up just fine as well.
So I don't think you'll have any trouble transporting these at all!
I can't believe there is no flour in this recipe, just doesn't seem it would work?
These sound AMAZING! Since I am diabetic, I look for recipes that use fruit purees inlace of sugar as much as possible. Do you think I could do that here? I might have to try them for a cheat treat :)
I did NOT post this as a one star! The system just added it. I would imagine these to be 5 stars!
Yum, I love PB cookies! I'm just amazed that you can bake up a cookie that good without flour! Trying these tomorrow!
I made these and they came out FABULOUS!!!
I want to make again but do you think I can make this recipe with the Easter milk chocolate m&m's ????
So I made these for a 2nd time! This recipe is just the best! This time instead of the milk chocolate chips I added 1C Easter Milk Chocolate M&Ms and 1/4C Mini Semi-Sweet chocolate chips. 12mins and pow! AMAZING COOKIES
Hi! Can't wait to make these. Do you use natural, unsweetened peanut butter or just regular Jif or whatever? I see there is added sugar, so I didn't want them to be too sweet. Thanks in advance!
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