Spring has been a little crazy for us... We were travling 4 out of the last 5 weekends, so staying in town this past weekend was actually pretty fantastic. We rearranged the furniture in our apartment, slept in, hung out by the pool, caught up with friends, and, of course no lazy weekend would be complete without cookies.
These cookies are a perfect post-nap snack. Sugar-encrusted, crumbly cookie surrounding dark gooey chocolate, and then the peanut butter filling kinda sneaks up on you... I mean seriously what more are you looking for in a cookie?
These cookies are gluten free, but they don't have to be. If you aren't gf, use all-purpose flour and cut the xanthan gum.
Dark Chocolate Peanut Butter Cookies
1/2 cup creamy peanut butter
4 tablespoons butter
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose gluten free flour (I use a mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1 1/2 cups potato starch, 1 tablespoon salt, and 2 tablespoons xanthan gum.)
1 teaspoon xanthan gum
1/4 teaspoon salt
1/3 cup granulated sugar
20 unwrapped dark chocolate peanut butter cups
Prep Time: 20 minutes
Chill Time: 60 minutes
Bake Time: 7-10 minutes
Yields: 20 cookies
1. Preheat oven to 350. In a mixing bowl, cream peanut butter, butter, and brown sugar until well blended. Add eggs and vanilla.
2. Add flour, xanthan gum, and salt and mix well. Refridgerate dough for 1 hour or until firm.
3. Scoop dough by the teaspoon and roll into balls. Place granulated sugar on a plate and roll balls in sugar. Place two inches apart on an ungreased cookies sheet. Press one peanut butter cup in the center of each cookie. Bake for 7-10 minutes or until cookies puff up around the cups.