Gluten Free Peanut Butter Cup Cookies
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 28
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
Ingredients
- ¼ cup butter, softened shopping list
- ¼ cup non-hydrogenated shortening shopping list
- 1/3 cup raw sugar shopping list
- 1/3 cup packed brown sugar shopping list
- 1 packet vanilla flavoured stevia (optional) shopping list
- 1 egg shopping list
- 1 1/3 cups gluten-free-flour-blend.html">Artisan Gluten Free Flour Blend shopping list
- 1 tbsp tapioca starch shopping list
- 1 ½ tsp guar gum shopping list
- ½ tsp baking soda shopping list
- ¼ tsp sea salt shopping list
- 2 oz semisweet chocolate chips shopping list
- 3 oz chopped peanut butter cups shopping list
How to make it
- In a large bowl, cream the butter, shortening, sugars, stevia and egg until fluffy.
- Beat in the flour, tapioca starch, guar gum, baking soda and salt.
- Fold in the chocolate chips and peanut butter cups.
- Wrap dough and refrigerate 1 hour (alternately, portion onto waxed paper, flattening slightly, and freeze).
- Preheat the oven to 375F. Portion dough onto parchment paper, flattening slightly.
- Bake cookies 9 minutes (from refrigerated) or 13 minutes (from frozen).
- Cool on the sheets.
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