dark brown sugar 1/3 cup creamy peanut butter 2 Tbsp unsalted butter 1 tsp vanilla extract 1 cup all purpose gluten free flour blend 1/2 tsp baking powder 1/4 tsp salt 1/3 cup dark chocolate peanut butter cups, cut into bite size pieces 1/3 cup mini peanut butter cups Instructions In the work bowl of a stand mixer, beat the egg, dark brown sugar, peanut butter, butter, and vanilla extract until well combined and fluffy, about 5 minutes. Scrape the sides of the bowl, then add the flour blend, baking powder, and salt and stir just until combined. Gently fold in both of the peanut butter cups. Use 2 Tablespoon sized scoops and roll into balls. Place in a bowl and cover with plastic wrap and let sit in the refrigerator for 2-3 hours at least. When ready to bake, preheat the oven to 350°. Arrange the chilled dough balls about 2 inches apart on a silicone mat or parchment paper and flatten them slightly. Bake the cookies for 10 minutes. Let cool on the pan for about 5 minutes before trying to move them to a wire rack to cool completely, they will be very very very soft.
Peanutbuttercookies are relatively new confection because peanutbutter itself is relatively new. John Kellogg of cornflake fame created peanutbutter as a healthy protein substitute that his toothless patients could easily consume
Peanutbutter cookie is a type of cookie using peanutbutter as its main ingredient. This cookie originated in the United States during the 1910′s when American agricultural educator George Washington Carver promoted peanut as a replacement for the cotton crop when it was heavily damaged by the boll weevil