Changing for the better, one bite and (deep) breath at a time.

Friday, September 30, 2011

Gluten-free Peanut Butter Chocolate Chip Cookies Stuffed with Peanut Butter Cups

Oh my. You are going to love these cookies. Full disclosure: these are less "healthful" than they are "play," but we need both in our lives! These cookies are really, really good - and very rich. And fortunately, they're something your gluten intolerant friend can enjoy as well. Those of you with kids (or grandkids) will also enjoy this minimal-ingredient recipe. Making it for your significant other? You'll look like a goddess - or god - in the kitchen!

These cookies are pretty big, so they're perfect for splitting with a friend. Plus, cutting them down the center lets you see the surprise peanut butter cup inside!

Heat oven to 375 degrees F. Start by making the extremely simple gluten-free peanut butter chocolate chip cookies I featured last fall on my blog. Note: instead of making this recipe with M&Ms, use only chocolate chips (and used the whole bag of chips because I love my cookies chocolate-y). I also used chunky peanut butter because that's what I had on hand.

Next, flatten a round of dough on a prep surface or cookie sheet.

Place a Reese's peanut butter cup on top of the "bottom" layer and press down gently.

Add an additional round of dough on top of the peanut butter.

Press the sides of the top and bottom layers together to conceal the peanut butter cup.

Arrange evenly on a cookie sheet and bake for 12-14 minutes, making sure to not burn the bottom.

Remove the cookies when they're still slightly soft on the top, since the bottom tends to darken more quickly.

Cool on a cookie sheet and serve with a glass of cold, organic milk or almond milk.



1 comment:

  1. Those would be SOOOO good with their dark chocolate ones, but I don't think you can buy them in bulk yet.