These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.
Can you ever beat peanut butter wrapped in chocolate and more peanut butter?
What You Need To Make These Flourless Peanut Butter Cookies
Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
Light brown sugar
How To Make The Perfect Dough
Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.
Hershey’s Kiss Variations
As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.
If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.
Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.
1 cup creamy peanut butter (use Jif or any non-natural Pb)
½ cup light brown sugar + 3 tbsp for rolling cookies in
1/4 cup granular sugar
¼ teaspoon sea salt
1/2 tsp baking soda
1 tsp vanilla extract
24 mini Reese’s
Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis.
Store the bowl of dough in the freezer for 30 minutes.
Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
Bake at 350°F for 13-15 minutes. The cookies should have little cracks in them and be slightly browned.
While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!
These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.
The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!
These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!
We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.
What You Need To Make These Gluten Free Fudgy Brownies:
All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
Light brown sugar
Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
The Importance of freezing the dough
As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.
Looking for more small-batch and single-serve recipes? Check out my other recipes below:
The perfect sweet and salty small-batch gluten-free cookies!
1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
1/4 tsp baking soda
Heaping 1/4 tsp of sea salt
1/4 cup light brown sugar packed
2 Tbsps of cane sugar/granulated sugar
1 room-temperature egg yolk beaten
1/4 cup unsalted softened butter
Heaping 1/2 tsp of vanilla extract
1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
Fold in the chocolate chunks.
Store the cookie dough in the freezer for 30-35 minutes.
Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge.
Nutrition is roughly calculated using Lily’s chocolate