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Peanut Butter Cup Cookies have double the peanut butter goodness. They are like the classic peanut blossoms recipe, only better because they have Reese’s Peanut Butter Cups on top instead of just plain chocolate. Since there is no flour, these cookies are also naturally gluten free. Bake up a batch for Christmas or as an after school treat for the kids. They are definitely one of my favorite ways to dress up flourless peanut butter cookies.
I have a serious cookie issue. I always want a variety, so I make, like, ten different types every year, forgetting that each batch makes three to six dozen. Then combine that with The Hubby who insists that we always have to have enough food for at least three times the number of people we are going to have.
What does that mean? We usually end up with about FIVE HUNDRED COOKIES! Literally. My family isn’t that big and that’s a lot of cookies.
For example, this is what happened with my cookie baking for one year.
First I made Flourless Cranberry White Chocolate Chip Oatmeal Cookies for the Food Blogger Cookie Swap. This recipe made about six dozen and I had to send out three, but I got a dozen of three different types in return. After that I made about a billion Chocolate Chip Sugar Cookie Bars (the recipe makes a ton), brought some of them to a cookie swap, and brought home a whole bunch more varieties.
Oh, and then there was these…
Flourless Peanut Butter Blossoms with Reese’s
I love those peanut buttery cookies with the little chocolate Hershey’s Kiss on top. But since I have a gluten allergy, 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. Finally, to put them over the top, I added a peanut butter cup instead of a Kiss.
Wait, what’s that you say?
Flourless Reese’s Peanut Butter Cup Cookies gluten free?
As I mentioned, this is a flourless cookie recipe, so it is naturally gluten free. It only contains white and brown sugar, peanut butter, egg, baking soda, and vanilla. However, always be sure to read labels on ingredients such as vanilla extract and baking soda to ensure that they do not have any sneaky gluten-containing ingredients or are produced in a facility where there could be cross contamination.
So there’s just one last thing to check when making Flourless Reese’s Peanut Butter Cup Cookies.
Are Reese’s Peanut Butter Cups gluten free?
Hershey states on their website that all Reese’s Peanut Butter Cups are gluten free except the specially shaped ones for the holidays. But since this recipe calls for the Miniature Reese’s, you are good to go. You can also use Justin’s Peanut Butter Cups.
How do you make Flourless Reese’s Peanut Butter Cup Cookies?
- It is definitely helpful to line cookie sheets with parchment paper or a silicone baking mat. These cookies are quite tender. While they do hold up well, if they stick you will have some crumbled cookies.
- Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl
- Then with a hand mixer or stand mixer, beat in the peanut butter until it’s all nice and creamy. Add the egg and vanilla and mix thoroughly.
- Using about a tablespoon of dough, make a ball and place it on the cookie sheet. You’ll then want to flatten it with th palm of your hand to about 1/2 inch thick. This will ensure they spread enough to give you a nice flat top to place your peanut butter cup.
- Then bake the cookies and let cool for a minute or two before placing a Reese’s on top. You don’t want the cookies too hot to melt the chocolate completely, but you do want it warm enough that it “glues” itself to the cookie.
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Can you double the recipe for Flourless Reese’s Peanut Butter Cup Cookies?
Yes, you can definitely double this recipe, which is so helpful around the holidays to be able to make all the cookies you need. In fact, you can double or triple the recipe and make a few different types, from Flourless Fluffernutter Cookies to Flourless Peanut Butter Nutella S’Mores Sandwich Cookies. So good. ALL.THE.PEANUT.BUTTER. Oh my goodness! Check it out…
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Can you freeze Flourless Reese’s Peanut Butter Cup Cookies?
Yes, these flourless peanut butter cookies freeze quite well, which is perfect if you want to start your Christmas baking in advance. I always recommend placing the cookies in a plastic freezer bag and squeezing out any excess air. Then place the bag in a cookie tin or other container that can protect the cookies from getting crushed in the freezer.
What are some other flourless cookie recipes?
- Flourless Chocolate Almond Cookies
- Flourless Triple Chocolate Chip Peanut Butter Cookies
- Toffee Almond White Chocolate Chip Monster Cookies
- Coconut Almond Dark Chocolate Chunk Cookies
- Almond Joy Macaroons
- Flourless Brownie Cookies from Crazy for Crust
- Flourless Pumpkin Chocolate Chip Cookies from Chelsea’s Messy Apron
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Flourless Reese’s Peanut Butter Cup Cookies Recipe
These flourless peanut butter cookies put a new twist on the classic peanut butter blossom cookie recipe. The cookies themselves are extra peanut buttery and naturally gluten free. Then they are topped with peanut butter cups for a double dose of peanut butter with your chocolate. These will definitely be a favorite at Christmas and all year round.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Flourless Reese's Peanut Butter Cup Cookies
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- About 30 mini Reese's Peanut Butter Cups, unwrapped
- Preheat your oven to 350°F. Line cookie sheets with parchment paper.
- Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
- With a hand mixer or stand mixer, beat in the peanut butter until cream.
- Add the egg and vanilla and mix thoroughly.
- Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten to about 1/2 inch thick with your palm.
- Bake for 10-12 minutes, or until slightly golden and set.
- 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.
- Cool for another five minutes or so on the cookie sheet before removing to a cooling rack to cool completely.