Peanut butter. Peanut flour. Peanut butter mini cups. Nutter butter filling.
There’s nothing wrong with redundancy. I keep extra reading glasses everywhere in the house. And there is always spare back-up chocolate in my cupboard.
So when it came to making peanut butter cookies it seemed like perhaps more peanut butter stuff would be a swell idea. While still working my way randomly through the Flour baking book (here) I stopped one morning on Peanut Butter Cookies and after reading Joanne’s narrative about them, just had to have one.
They are pretty much what you’d want in an old fashioned peanut butter cookie – lots of peanut butter flavor. But what would happen, I wondered, if there was a peanuty twist to the cookie? As in adding tiny little peanut butter cups?
So I did.
After eating couple of cookies – you know, for taste-testing, it seemed like they needed one more level of nutty goodness. What, you ask?
Nutter butter cream filling would do it. A peanut butter, peanut butter cup, peanut butter cream sandwich cookie. Perhaps that might be just enough peanut butter.
You can make plain and delicious peanut butter cookies from the Flour Baking Book and they will be fabulous. But you can add peanut butter cup pieces and they will be even better. And then why stop there? Make those cookies into peanut sandwich cookies and start planning that walk of peanut-calorie shame right now.
If you can’t find miniature peanut cups in your store, just cut up regular peanut butter cups into small pieces. Nutter butter filling is made with what else? Smooth peanut butter, confectioner’s sugar, butter and a little flavoring. Our filling is a slightly modified version of Thomas Keller’s from Bouchon Bakery here.
Make sure the cookies are about the same size as you match them up for filling – and add as much filling as is decent, or not. And there you have it – a cookie that will fufill a peanut lover’s dream. Triple peanut butter sandwich cookies, gluten-free. I rolled the dough into balls, flattened them and then used a cutter to make lots of same-size cookies ready to fill.
Feel free to double the filling recipe if you want double-stuff cookies. This recipe makes about 24 cookies, but only about a dozen or so sandwich cookies with a 2.5 or 3 inch cookie cutter.
|Peanut Butter Everything Cookies, Gluten Free||
- 2 sticks (228g) unsalted butter, room temperature
- 200 g white sugar (about 1 cup)
- 200 g light or dark brown sugar (about 1 cup)
- 2 large eggs plus one large egg white
- 1 teaspoon vanilla
- 450 grams peanut butter (about 1¾ cup) I used 200 grams chocolate peanut butter and 250 grams Skippy smooth peanut butter
- 350 g GF flour (100g superfine brown rice flour, 100g GF oat flour, 50g superfine white rice flour, 50g arrowroot starch, 50g peanut flour)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 bag Reeses Peanut Butter Cup miniatures
- 114g (1 stick) unsalted butter, at room temperature
- 150g or about ½ cup creamy peanut butter, preferably Skippy
- 200g or about 1⅔ cups confectioners’ sugar
- splash of vanilla
- Using a stand mixer, cream together butter, sugars until mixture is light and fluffy. Give it time to get to that stage – about 5 minutes. Beat in eggs, including the white, and vanilla. Then add the peanut butter(s) and beat for another few minutes.
- In a smaller bowl, weigh the flours, and add in the baking soda, salt and whisk together. Add to the wet mixture slowly and incorporate. Using a spatula, mix in the miniatures – gently.
- You will want to refrigerate dough overnight. Scoop into ¼ cup balls, place on parchment, cover and chill overnight. Bring to room temperature, flatten with the palm of your hand and using a 2 inch round cutter – cut out even sized rounds from the flattened dough so that all the cookies are even-sized. Re-roll scraps.
- Preheat over to 325 while you bring the dough to room temperature and flatten & cut them into rounds. Bake about 10 minutes and rotate. Bake another 8-10 minutes or just until the edges are golden brown – the centers will still be beige. Cool completely on a rack.
- Beat the room temperature butter with the peanut butter in a stand mixer with the whip attachment. Add the confectioner’s sugar slowly on low speed. Add the vanilla. Once incorporated whip on high for about 4 minutes or until the mixture is light and fluffy but spreadable.
- Match up rounds. Using a spatula or a spoon, place filling on the flat side of cookie until it is about as thick as you want it to be, and then add another cookie, flat side down. Squish slightly to adhere the cookies to the filling and to get the filling to the edge. Eat. Many.
It appears that the Reese’s Mini’s (not miniatures) are manufactured in a facility that also processes wheat, or so it says on that label. I made the assumption that all the labels for the PB Cup products were the same and they are not. The label for the other Reese’s PB Cup products does not contain that same disclaimer.
We tested a bag of minis with our handy EZ Gluten Test and it came out negative. But if it is a problem for you – use the larger Reese’s (miniatures and regular size) and cut them up or make some homemade PB Cups or just leave them out. The cookie is tasty either way.
Here are a couple of links to homemade PB Cup recipes that I’ve made in the past:
From Stella at Bravetart – homemade Reese’s PB Cups
From Joy of Baking – Peanut Butter Cups