I adapted this recipe from this website and made it gluten-free. This makes about two dozen 1.5 inch diameter cookies. Bake at 350F for 8-10 minutes.
- 1/2 cup (1 stick or 113g) butter, room temperature
- 1 cup creamy peanut butter (gluten-free, check label!)
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tbsp. milk
- 2 tsp. vanilla (gluten-free, check label!)
- 1 tbsp. red gel food coloring (gluten-free, check label!)
- 3 tbsp. unsweetened cocoa (I use Hershey’s, gluten-free, check label!)
- 1 1/2 cups Gluten-free flour substitute (I use Krusteez)
- 1 tsp. baking soda
- pinch salt
- 1/4 cup Gluten-free red sanding sugar
- 1 bag Reeses mini peanut butter cups (unwrapped, gluten-free, check label!)
Instructions (same as original recipe linked above)
*Note, I didn’t use a hand mixer, I just mixed with a wooden spoon in a bowl, you don’t really need the mixer.
- Heat oven to 375°F.
- Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
- In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
- Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet.
- Pour red sanding sugar onto small plate or bowl.
- Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart.
- Bake for 8 to 10 minutes.
- When you remove the cookies from the oven, immediately press the Reeses into the cookies.
- Remove cookies from the hot pan and place onto a dish, refrigerate immediately or the chocolate will melt and will not hold its shape.