These are my husband's aunt's favorite cookies. My Aunt-in-law? My AIL??
And I love that. She's not even a big dessert fan, either!
I have to admit, she does have a sweet spot for peanut butter cups and even the pickiest of dessert eaters (I honestly don't know what that even means. I love them all equally! 😜) love a good chocolate chip cookie- so I knew I'd hit the jackpot, going into this whole thing.
I mean really, take a peanut butter cup, and make it all gooey and warm and put it inside a chocolate chip cookie?! Pshhhhh forget it. My husband is also a fan. So every time I make a batch for his aunt, I have to make sure there's a few for him as well. Aaaaaaand sometimes we just make a batch for him as well. It's a hard life he's got.
No, these aren't Paleo, so unfortunately I can't indulge. But that's ok! It still brings me immense happiness to know I'm bringing other's with dietary restrictions, the same joy through food!
GLUTEN FREE PEANUT BUTTER CUP CHIP COOKIES
Makes about 25 cookies
For printable recipe, click here
- 8 tablespoon (1 stick) room temperature Kerrygold unsalted butter
- 1/4 cup + 2 tbsp packed brown sugar
- 1/4 cup cane sugar
- 1 1/2 teaspoon good quality vanilla extract
- 1 large egg yolk, room temperature
- 1 large egg, room temperature
- 1/2 teaspoon sea salt
- 1 cup gluten free all purpose flour (needs to be a 1:1 ratio flour, I used Trader Joe's brand)
- 1/2 teaspoon baking powder
- 12 ounces mini milk chocolate peanut butter cups (again, I used Trader Joe's brand)
1. Preheat the oven to 375°F and line two sheet pans with parchment paper. In a large bowl, with a hand-held mixer, cream together the butter and sugars.
2. Once light and fluffy, add in the vanilla and eggs, mixing until completely incorporated. Stop beaters, scrape down, and beat again.
3. Next, add in the salt, flour and baking powder, and beat until just combined.
4. Switch to a rubber spatula and hand mix in the mini milk chocolate peanut butter cups. If some break up, that's ok! A swirl of peanut butter cup goodness is never a bad thing.
5. With a 1 1/2" ice cream scoop (or tablespoon) scoop dough and place onto baking sheet a few inches apart. *Optional* sprinkle a tad bit more sea salt on top!
6. Bake for approximately 12 minutes or until cookies are golden brown and barely set in the center. Allow to cool for 10 minutes before moving to a wire rack to cool completely.
*Post contains affiliate links