Flourless Double Peanut Butter Cup Blossom Cookies {Guest Post}

Hi, I am Brianne, former-Chemical-Engineer-turned-Stay-at-Home-Mama-and-Recipe-Developer over at Cupcakes & Kale Chips. I am so excited to be guest posting here at One Creative Mommy. I have a wonderful husband and two amazing little boys, and my recipes reflect the way I cook for them and the rest of my family – a balance of healthy meals and snacks, with some over the top treats mixed in. Since I have a wheat allergy, many of my recipes are gluten-free, but I hare dealing with all of the crazy flours and ingredients, so I tend to lean towards things that are naturally gluten-free.

With the holidays coming up faster than we all care to admit, I thought I would bring you an easy and super-yummy cookie recipe for your upcoming cookie exchanges and parties, or even just as an after-school treat. And the best past is, whether you are gluten-free or not, there are perfect because they are completely flourless Double PB Peanut Butter Cup Blossom Cookies.

In my family, we all have our staple cookies we make every year. I make Snowballs, Snickerdoodles, and Almond Crescents, my aunt makes “Brianne’s Cookies” (I swear I have no idea what they are called), and my mom makes Chocolate Chip and Peanut Butter Blossoms. I love those peanut buttery cookies with the little chocolate Kiss on top. But since I do try to be “gluten aware” and limit how much I have, I thought a gluten-free version was in order. And a double peanut buttery one at that! I am a total peanut butter fanatic, so rather than using gluten-free flours, I just amped up the PB factor by making flourless peanut butter cookies, then, to put the over the top – a peanut butter cup instead of a Kiss.

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{flourless} Double PB Peanut Butter Cup Blossom Cookies

Makes about 2 1/2 dozen cookies (can easily be doubled)

Ingredients:

• 1/2 c sugar
• 1/2 c dark brown sugar
• 1 t baking soda
• 1 c natural peanut butter (I used creamy)
• 1 egg
• 1 t vanilla
• About 30 mini Reese’s Peanut Butter Cups, unwrapped

Directions:

1. Preheat your oven to 350°F. Line cookie sheets with parchment paper.
2. Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
3. With a hand mixer or stand mixer, beat in the peanut butter until cream.
4. Add the egg and vanilla and mix thoroughly.
5. Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten to about 1/2 inch thick with your palm.
6. Bake for 10-12 minutes, or until slightly golden and set.
7. Let cool on the sheet for about a minute, then place a peanut butter cup on top of each cookie, tapping slightly so that the chocolate “glues” it to the cookie.
8. Cool for another five minutes or so on the cookie sheet before removing to a cooling rack to cool completely.

Enjoy!

I want to thank Heidi for having me in the kitchen today, and I hope you’ll stop by and see me at Cupcakes & Kale Chips or follow along to see more yummy food (and maybe a few cute pictures of my boys)…

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Brianne is one of my absolute favorite gluten-free bloggers.  I love to browse her site and find yummy meals that my whole family can enjoy.  I was thrilled when she volunteered to guest post for me!  I hope you check out her site and find some yummy treats for your family, too!  (I know we’ll be trying out those peanut butter cookies really soon!

Here are a few of my favorite recipes from Cupcakes & Kale Chips (images are linked):

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