What could be better than a gluten-free peanut butter cookie? One filled with a peanut butter cup. These Reese’s Peanut Butter Cookie Cups are simple to make and vanish from the cookie tin fast.
Gluten Free Reese’s Peanut Butter Cookie Cups
Yes—Reese’s Peanut Butter Cookie Cups. Think of classic peanut butter blossom cookies but even more indulgent: a tender gluten-free peanut butter cookie baked in a mini muffin tin and stuffed with a miniature Reese’s. The result is a warm, melty center and a satisfyingly soft cookie shell.
The combination of chocolate and peanut butter is a favorite for good reason. This recipe uses the same dependable cookie base found in other gluten-free peanut butter recipes, so you get a consistent texture and great flavor every time. If you like peanut butter and chocolate, these will likely top your list of go-to treats.
When the peanut butter cup is still slightly warm, the chocolate softens and the peanut butter becomes gooey—an irresistible finish. These cookie cups come together quickly and are memorable at bake sales, parties, or whenever you’re craving something sweet and comforting.
The recipe yields a large batch, so it’s perfect for sharing or freezing for later. If you need to keep them gluten-free, be sure every ingredient you use is labeled gluten-free.
If you enjoy making treats, these cookie cups are fun to prepare and even more fun to eat. The short ingredient list and straightforward steps make them accessible for bakers of any skill level.
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Reese’s Peanut Butter Cookie Cups
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Ingredients
- 1/2 C 1 stick butter, softened
- 1 C creamy peanut butter
- 1 1/4 C light brown sugar
- 2 eggs room temperature
- 1/2 tsp vanilla extract
- 2 C gluten-free all-purpose flour
- 1/2 tsp xanthan gum
- 1/2 tsp fine sea salt
- 1 tsp baking soda
- 48 miniature Reese’s peanut butter cups
Instructions
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Cream together butter, peanut butter and sugar until smooth.
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Beat in eggs one at a time and mix in vanilla extract.
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In a separate bowl, whisk together the flour, xanthan gum, salt and baking soda.
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With the mixer running on low speed, add the dry ingredients a little at a time. Scrape the bowl to make sure everything is incorporated.
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Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour. Unwrap the mini Reese’s while the dough chills.
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Preheat oven to 350°F and spray mini muffin tins with non-stick spray.
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Fill each cup with about 1 tablespoon of dough and bake for 10 minutes.
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Immediately press a miniature Reese’s peanut butter cup into the center of each warm cookie cup.
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Allow the cookies to cool completely in the pan before removing; removing them warm may cause them to fall apart.
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Serve once cooled. The chocolate will remain slightly melty for a wonderful texture.
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Makes 4 dozen cookies.
Notes
Nutrition Information
Disclaimers
As an affiliate, the author may earn from qualifying purchases.
Nutrition facts are estimates. Consult a professional for specific dietary needs.
