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Hi, dear readers! I hope you’ve been enjoying this fabulous weather!

*cue sarcasm*

I’m over this weather. OVER IT. I can’t complain about the snow day (it was grand) but I need some sunshiiiine! And some 80 degree weather. And a patio. And a margarita (or three).

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Enough about the weather… let’s talk cookies. Specifically, Reese’s Peanut Butter Cookies. Raise your hand if Reese’s cups are your favorite?! Good, glad we’re on the same page.

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These are so dang delicious. Even my family (who can sometimes poo-poo the gluten-free food idea) thought these were amazing. You can’t tell in the least bit they are gluten-free. And I heard they’re reallllly good for your hips! And weight-loss plan!

Slash not. But they’re still delicious.

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Peanut Butter Cup Cookies {Gluten-Free} (makes approx. 35)

(adapted from Gluten is my Bitch by April Peveteaux)


1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1 cup peanut butter
1 tsp. baking soda
1 tsp. salt
3 1/2 cups all-purpose gluten-free flour*
1 package mini Reese’s Peanut Butter Cups (approx. 40)

*Make sure the gluten-free flour you use includes Xantham Gum. If it does not, add 1 tsp. xanthan gum to the 3 1/2 cups flour.


Preheat the oven to 350 degrees.

With an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and beat well. Add in the peanut butter and mix until incorporated. Stir in baking soda, salt, and flour until thoroughly mixed.

Role the dough into 2 inch balls. Place a peanut butter cup in the middle and fold the dough around the peanut butter cup. Roll the cup/dough into a ball again. Place the dough on a cookie sheet, approx. 1/2 inch apart.

Bake cookies for 17 minutes. Set on wire rack to cool. Serve warm and with a large glass of milk!

Enjoy! These are so fabulous!