Peanut Butter Cup Cookies
Mrs. Penguin - A Baking Blog
Mrs. Penguin - A Baking Blog
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  • 1 egg
  • 1/2 cup 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.



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