Wheat doesn’t always sit well with my body, but peanut and chocolate? That always does. To appease my sweet tooth and assuage my gluten sensitivities, I created a craving satisfying, holiday perfect peanut butter and peanut butter cup cookie inspired both by Gluten Free Girl’s 70-30 flour manifesto and a peanut butter cookie recipe on Molly Wizenberg blog.
Gluten-free cooking is very fussy, and much will affect these cookies’ texture, so be sure to do the following when making this recipe:
• Keep the cookies large – use an ice cream scoop to portion.
• Use chunky peanut butter – I highly prefer Adam’s or Laura Scudders for these.
• Bake only one tray at a time in the center of the oven.
• Finally, let the cookies cool on the sheet pan and bake only on a cooled tray.
Do all this, and the edges will be crispy, and the centers soft.
Peanut Butter Surprise Cookies
Makes 12-15 cookies
½ cup (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
½ cup brown sugar
1 ½ cup chunky peanut butter
1 cup white glutinous rice flour (also known as mochi)
¼ cup plus 1 ½ tablespoon brown rice flour
½ cup plus 3 tablespoons corn starch
1 tablespoon baking soda
20 snack size Reese’s Peanut Butter Cups, each broken into 2-3 pieces
Preheat oven to 325°F. Place 2 baking sheets in refrigerator to chill.
Cream together butter and sugars until light and fluffy. Whisk in eggs one at a time. Add peanut butter and whisk until smooth.
In separate bowl, combine dry ingredients, then add to wet ingredients in 2 parts, using a spatula or wooden spoon to mix. Once well mixed, add peanut butter cups into batter, stirring only to combine, so the cups break up as little as possible.
Use an ice cream scoop to portion cookies onto chilled baking sheet. Cook in center rack, 1 tray at a time, for 20-25, or until the bottoms of the cookies are lightly golden.
Let cool completely on tray.
baking, cookie, dessert, gluten-free, holiday
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