Gluten-Free Peanut Butter Temptations

Going gluten free? Try this gluten-free peanut butter cup cookie recipe. Stuff REESE’S Peanut Butter Cup Miniatures into cookie dough, then bake in mini muffin cups. The mouth-watering, bite-sized snacks will quickly become your favorite gluten-free cookie recipe.

Ingredients

	Amount Per Serving	% DV *
Calories	100
Calories from Fat	60
Total Fat	6 g	9% DV
Saturated Fat	2 g	10% DV
Trans Fat	0 g
Cholesterol	5 mg	2% DV
Sodium	105 mg	4% DV
Total Carbohydrates	10 g	3% DV
Dietary Fiber	1.0 g	4% DV
Sugars	8 g
Protein	2 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

100

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

2 g

10% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

105 mg

4% DV

Total Carbohydrates

10 g

3% DV

Dietary Fiber

1.0 g

4% DV

Sugars

8 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	100
Calories from Fat	60
Total Fat	6 g	9% DV
Saturated Fat	2 g	10% DV
Trans Fat	0 g
Cholesterol	5 mg	2% DV
Sodium	105 mg	4% DV
Total Carbohydrates	10 g	3% DV
Dietary Fiber	1.0 g	4% DV
Sugars	8 g
Protein	2 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

100

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

2 g

10% DV

Trans Fat

0 g

Cholesterol

5 mg

2% DV

Sodium

105 mg

4% DV

Total Carbohydrates

10 g

3% DV

Dietary Fiber

1.0 g

4% DV

Sugars

8 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

60 REESE'S Peanut Butter Cups Miniatures

1-1/4 cups REESE'S Creamy Peanut Butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup gluten-free all-purpose baking mix

1/4 cup butter or margarine , softened

1 egg

1/2 teaspoon vanilla extract

3/4 teaspoon baking soda

1/2 teaspoon salt

Directions

1. Heat oven to 350°F. Remove wrappers from peanut butter cups. Line 60 small muffin cups (1-3/4 inches in diameter) with paper bake cups, if desired.

2. Beat peanut butter, granulated sugar, baking mix, butter, egg, vanilla, baking soda and salt until fluffy in large bowl. Shape dough into 60 equal balls (about 1 inch); place one in each paper-lined or ungreased muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan on wire rack. Makes 5 dozen cookies.

NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.