Gluten-Free Peanut Butter Cookie Cups

Indulge in these creamy nutty cookie cups.

Difficulty Level

Gluten-Free Peanut Butter Cookie Cups

Indulge in these creamy nutty cookie cups.

  • 1 hr 30 min Total Time
  • 60 cookie cups Servings

Ingredients

  • 1 box Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 1/3 cup (80g) butter, melted and cooled
  • 1 extra large egg
  • 1 tsp vanilla essence
  • 125g creamy peanut butter
  • 60 mini chocolate covered peanut butter cups

Instructions Hide Images

Preheat the oven to 180°C (160°C for fan forced ovens). Place mini paper cupcake cases into each of a 24 mini muffin cup tin.

Stir the cookie mix, in a large bowl, together with the egg, butter and vanilla essence until combined. Stir in peanut butter. Shape a heaped teaspoon of the cookie dough mixture and roll the dough into a ball. Continue with the dough and place each ball into a mini muffin cup case.

Bake for 9 -11 minutes or until just lightly browned. Remove from the oven and immediately press a peanut butter cup into the center of each cookie cup. Cool for 5 minutes before removing the cases from the tin and placing onto a cooling rack to cool completely. Repeat with remaining dough.

Expert Tips

You can have a set of the cups baking whilst you prepare the next one.

Use different coloured paper cups depending on the season and the celebration!

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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