PEANUT BUTTER COOKIE RECIPE GLUTEN FREE RECIPES

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GLUTEN-FREE PEANUT BUTTER COOKIE CUPS RECIPE ...



Gluten-Free Peanut Butter Cookie Cups Recipe ... image

Indulge in a gluten-free treat that looks and tastes delicious!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 55 minutes

Yield 60

Number Of Ingredients 6

1 box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
1 egg
1/2 cup butter, softened
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
60 Reese's peanut butter cups miniatures, unwrapped

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.

Nutrition Facts : Calories 110 , CarbohydrateContent 12 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 8 g, TransFatContent 0 g

FLOURLESS PEANUT BUTTER COOKIES RECIPE | CLAIRE ROBINSON ...



Flourless Peanut Butter Cookies Recipe | Claire Robinson ... image

Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.

Provided by Claire Robinson

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 18 cookies

Number Of Ingredients 5

1 cup natural peanut butter
 1 cup sugar
 1 teaspoon pure vanilla extract
 1 large egg, lightly beaten
 Coarse sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
  •  In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
  •  Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Nutrition Facts : Calories 137 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 12 milligrams, SodiumContent 164 milligrams, CarbohydrateContent 14 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 12 grams

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