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
- 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.
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