Perfect for holiday parties and cookie trays, these bite-sized gluten-free peanut butter chocolate cookie cups will be a hit! These gluten-free peanut butter cookie cups are sponsored by Enjoy Life Foods.
You know I love chocolate and peanut butter together, like many of you do! So when I was thinking about a new treat to include on holiday cookie trays that I bring to parties or give to neighbors, I wanted to make something with this combo.
I took my favorite gluten-free peanut butter cookies and did some tweaking to turn them into peanut butter cookie cups. Then I melted Enjoy Life semi-sweet chocolate chips to fill them with that extra chocolatey goodness!
These are similar to gluten-free peanut butter blossoms – except extra chocolatey with the addition of chocolate chips in the cookies and richer semi-sweet chocolate for the filling instead of a milk chocolate kiss. Plus, unlike those popular peanut butter blossoms that are usually on cookie trays, these are gluten-free AND dairy-free!
Notes on other ingredients for these gluten-free peanut butter cookie cups:
- I’ve tested this with multiple gluten-free flour blends and did not need to use a binder like guar gum or xanthan gum in this recipe whether the flour blend had it already or not. The peanut butter really helps hold it together, as does the egg. If you make this with a different flour blend and the dough seems way too crumbly and won’t stay together, then I’d suggest adding 1/2 teaspoon of guar or xanthan gum.
- While I used peanut butter in mine, you could definitely use almond butter if you have peanut allergies, or sunflower seed butter if you have peanut and nut allergies. All would be an equal swap in this recipe.
- I recommend using mini semi-sweet chocolate chips in these since you’ll be mixing some in the cookies and melting more for the filling. I use Enjoy Life semi-sweet mini chips since they are certified gluten-free as well as dairy-free. Love them!
- To give some shine to the chocolate filling, you’ll mix just a bit of organic shortening or coconut oil in with the chocolate chips while melting. Totally fine if you omit it, but you’ll just have a more dull look to the chocolate.
While I don’t always do this, I thought I’d include a few how-to pics for this recipe for those of you that are visual learners!
How to make these gluten-free peanut butter cookie cups:
After you mix up the cookie dough then you’ll follow the steps in this photo to make the cookie cups in a mini muffin tin:
When the cookie cups come out of the oven, they’ll have a slight indentation in them still. You’ll then grab a little measuring spoon and push down right in the center of each hot cookie, pressing down so that you make little cookie cups! I used a 1/4 teaspoon round measuring spoon and found it a great size to work with.
After the cookies cool completely in the mini muffin pan, you’ll remove them to a cooling rack and then work on the filling. You’ll melt the semi-sweet chocolate chips along with a little shortening or coconut oil. Then just grab a 1/2 teaspoon measuring spoon to use to fill the cookie cups with the melted chocolate mixture.
The chocolate sets nicely so these do become a good sturdy cookie that is even suitable for shipping! I’m sure you can think of someone that would love to receive these in the mail at Christmastime!
Gluten-free Peanut Butter Cookie Cups Recipe:
I did not find the need to use any binders/gums in this recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I always recommend doing 1-2 cookies in the oven first as a test, then you can adjust things like temperature, size of dough, etc as needed.
I did not find the need to use any binders/gums in this recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This sponsored post was created through my partnership with Enjoy Life Foods. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!