Flourless Peanut Butter Cup Cookies

It's a new year, with new features! Welcome, and enjoy the ride!

These cookies are as easy as they are insanely delicious. I actually found the recipe for the main cookie part on Delilah’s Facebook page a long time ago. Then I discovered the idea of putting Reese cups in them here, as opposed to Hershey’s kisses. And a gluten-free classic was born!

Flourless Peanut Butter Cup Cookies

Ingredients:

1 cup sugar, plus extra for coating

1 egg

1 cup peanut butter

24 unwrapped mini Reese's Peanut Butter Cups

Step 1) Preheat the oven to 350.

Step 2) Mix the cup of sugar, egg, and peanut butter together well.

Step 3) Roll the dough into about 1” balls, roll each in the extra sugar, and place into a mini muffin tin. Press a Reese cup into each dough ball.

Step 4) Bake on 350 for 16 minutes, by which point the dough should be golden brown. Once you remove them from the oven, let them sit in the pan for about 10 minutes so they can harden a bit (no flour means tendency to crumble), and then remove each cookie from the pan by inserting a knife against the edge of the cookie then under it to lift it out (with both hands--again, crumble tendencies). This makes 24 cookies.

Evidence of crumbling tendencies, above right ;)

 

Variations:

~ Use Hershey’s kisses instead of Reese cups.

~ Mix chocolate chips into the batter for chocolate chip cookie cups and omit the Reese cups.

~ Use a regular cookie sheet, mix dough and roll in sugar as above, then press each ball with a fork for the classic peanut butter cookie look, omitting the Reese cups.

When they're not warm anymore (if they last that long...), I definitely recommend microwaving them. :) 

And enjoy! No flour, gluten-free perfection!