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Gluten Free Peanut Butter Cup Cookies

Halloween is over and the candy is quickly leaving the house. Yup. GONE. You read that right. We subscribe to the “Switch Witch” method of candy purging. I let the kids pick a few pieces and then they give the rest to the Switch Witch & she swoops in and takes it off to candyland and leaves something educational behind. It’s the best way I have found to combat the candy crazies!

But I do love a good sweet indulgence now & then. (You didn’t think this blog was going to turn into JUST renovation stuff, now did you?!!! No way!) With my own Gluten Free restrictions, I have struggled to find edible cookies that don’t break the bank–so I resorted to experimenting in my own kitchen. After several years of tinkering, removing as much sugar as possible & tweaking ingredients, I finally came up with my go-to recipe. It is Gluten Free and Dairy Free. & everywhere I take them, I am begged for more. My friends who don’t eat GF/DF are always shocked to learn how clean they are, as far as ingredients go! They do not even require a mixer so that means the only dishes you have to clean are a mixing bowl and spoon! BIG WIN in my book. Here’s the infamous recipe!

gluten-free-cookies-peanut-butter-cup-by-styleberry_2016_2

Styleberry’s Gluten Free/Dairy Free Peanut Butter Cup Cookies

Yield: 2 dozen small cookies (but I recommend doubling the recipe–I promise you’ll want more!!)

Ingredients

  • 1 cup creamy peanut butter (I like Costco’s Organic in the double pack)
  • 1/3 to 1/2 c sugar (again, Costco’s organic cane sugar is my preferred brand–You you can play with how sweet you like them here by adding more or less sugar)
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips (I prefer Guittard Dark Chocolate chips)
  • Sea Salt for dusting (I prefer the Eden Brand with the yellow top–it really makes a difference!)
  • Parchment Paper

Preparation

  • Preheat oven to 350°
  • Stir together the first five ingredients: Peanut Butter, Sugar, Egg, Baking Soda, Salt in a medium mixing bowl. A regular spoon will do! Make sure it is well blended. Then stir in chocolate chips.
  • Roll into 1 inch balls (my kids’ favorite part!!) and place on parchment paper an inch or two apart. You can smoosh them down a bit with your thumb if you’d like.
  • Bake at 350° for 12-14 minutes until they look a little puffy and are browning around the edges.
  • Sprinkle with sea salt & let cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool or if, like me, you aren’t a lover of more dishes, you can slide the whole sheet of parchment off the hot baking sheet and onto the cool counter. :) They will break apart if you don’t let them cool, so be gentle & leave them be. If you can.
  • ENJOY!!

TIPS

  • I love to stack them in little mason jars & give them away as gifts with cute, seasonal cupcake holders under the mason jar ring.
  • I almost always make 4 batches at once. These FLY out of my house & off my counters, if any are left behind. :)
  • Are you a Paleo fanatic? Sub the PB for Almond butter and the sugar for your favorite sweetener.
  • Make them little! They are super dense because of the egg + PB, so they tend to be enjoyed in small bites! Mine are usually no bigger than 2in in diameter.

I promise, these will not disappoint! Happy Holiday baking!!

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