Gluten Free Peanut Butter Cookie Cups Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

GLUTEN-FREE PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 375°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Roll dough into 1-inch balls. Place in muffin cups.
• Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling rack; cool completely. Repeat with remaining dough.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350* and grease cookie sheets.
• Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
• Bake until puffed and a golden pale, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
• May be kept in air tight container at room temperature for 5 days.
• Makes about 2 dozen cookies.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Make sure you have beaters that can handle thick batter.
• In a medium bowl, cream margarine and sugars.
• Beat in egg and peanut butter.
• In a separate bowl, mix flours and baking soda evenly.
• Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
• Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
• You can press them with a fork if desired, but not necessary.
• Bake 8-10 minutes.
• Let cool 5 minutes before removing from baking sheet.