Gluten-Free Red Velvet Peanut Butter Cup Cookies

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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.

  1. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet. 
  5. Pour red sanding sugar onto small plate or bowl. 
  6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart.
  7. Bake for 8 to 10 minutes.
  8. When you remove the cookies from the oven, immediately press the Reeses into the cookies.
  9. Remove cookies from the hot pan and place onto a dish, refrigerate immediately or the chocolate will melt and will not hold its shape.

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