Gluten-Free Peanut Butter Cup Cookies
These gluten-free peanut butter cup cookies are stuffed with mini Reese’s peanut butter cups and topped with a few M&Ms for a cookie that is rich, chewy and crunchy. They’re perfect for birthday parties, Christmas cookie swaps, or a fun baking day with the family.
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Servings: 18 cookies
Calories: 180kcal
Ingredients
- 1 1/4 cups gluten-free flour blend (175g)
- 1/2 tsp baking soda (3g)
- 1/2 teaspoon salt (3g)
- 6 tbsp unsalted butter (at room temperature (85g))
- 1/2 cup brown sugar (100g)
- 1/4 cup granulated sugar (50g)
- 1 egg (50g, room temperature)
- 1/2 tablespoon vanilla extract
- 1/2 cup mini chocolate chips (80g)
- 18 mini peanut butter cups
- 1/3 cup M&Ms (65g)
Instructions
- Preheat the oven to 350°F (175°C). Line a mini muffin pan with 18 mini paper cups. Set aside.
- In a medium mixing bowl, combine gluten-free flour blend, baking soda and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add room temperature butter, brown sugar, and granulated sugar.
- Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Add the egg and vanilla extract and mix until smooth.
- Add half of the flour mixture to the butter mixture and stir until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
- Stir in the mini chocolate chips.
- Spoon the dough into each muffin well.
- Bake at 350F for 10-12 minutes, until the cookies are puffed up and lightly browned. Do not overbake.
- Remove from the oven and immediately press the mini peanut butter cups down into the cookies.
- Once the chocolate on the mini peanut butter cups has melted from the heat of the cookies, add 3 M&Ms to the top of each cookie. Let the cookies cool completely before removing from the muffin wells.
Notes
- If you have celiac disease or a gluten allergy, it's crucial to double-check all ingredient labels and, if necessary, contact the manufacturer to confirm that the products are completely gluten-free.
- I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. You do not need to add xanthan gum to this recipe. I cannot verify if other brands of gluten-free flour blends will work, as I have not tested them in this recipe.
- For best results, weigh your ingredients using a food scale. The way you measure floor can vastly change the recipe, so weighing it is the easiest way to ensure your recipe turns out perfectly every time.
- Keep an eye on the baking time; the cookies should be taken out when they are just set and lightly browned. They will continue to cook slightly once removed from the oven.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 37mg | Fiber: 1g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
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