Peanut Butter Everything Cookies, Gluten Free

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
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Plan to make the dough ahead of time and chill at least overnight. I always scoop and chill or freeze which makes baking day a lot easier. Bring to room temperature before proceeding. I always have extra dough in the freezer for peanut-craving emergencies. Best to have all your ingredients at room temperature before beginning - taking off the chill helps blend everything together better.
Ingredients
Cookie
  • 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
Filling
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Filling
  1. 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.
Assembly
  1. 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.
Notes
I had some leftover chocolate peanut butter I wanted to use up but you can use plain peanut butter and it will taste just as fabulous.

Update: 

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

 

Comments

  1. I literally just drooled down my chin. For reals. ha. I WANT these cookies now–they look sooooo good! And I think I found a new cookbook 🙂

    • GlutenFreeCanteen says:

      Thanks, Cara. They freeze really well so we can remedy that drool right away! Seriously, though, thanks and you will love the book. JB Chang can bake!

  2. Are you sure the reeses mini peanut butter cups are gluten free.

    • GlutenFreeCanteen says:

      Donna – Excellent question. I ran over to the store (it’s around the corner and got a new bag). Turns out the Mini is the ONLY Reese’s PB cup product that says it is manufactured in a facility that also processes wheat. Ack. The other Reese’s items don’t say that. The ingredients do not contain gluten, though. So we brought some home and used our handy ELISA EZ Gluten test to check it out and it is very clearly negative for gluten. That said, if you don’t want to risk any chance, leave them out, use the regular minatures or the big ones, or make some homemade PB Cups – there are lots of good recipes out there. Thanks for bringing it to our attention. I will update in the post as well.

      • Talk about taking one for the team, Lisa. Those strips are expensive!

        Nicole

      • GlutenFreeCanteen says:

        Thanks, Nicole. It had me plenty worried when I saw that (stupid packaging) so it was an ez decision (so early for puns…). I love those test strips and yep, they are not cheap, but peace of mind and all. Had to be sure. And isn’t peanut flour hilarious? Who’d thought. I read it somewhere – I think from Zoe Bakes a long time ago, but had to hunt for a GF version. Southern Grace Farms are the nicest people.

  3. Now THIS is the ultimate PB cookie.

    http://daily-iPhoneography.posterous.com

  4. che meraviglia, complimenti!

  5. I have a theory that people add more and more peanut butter to desserts but in reality they just need to add more salt to give it the flavor that they are looking for.

    • Nah. I think they just need peanut flour. Since, without people like Lisa, who would even know that peanut flour existed?! 😉

    • GlutenFreeCanteen says:

      Eli – not sure what you mean. Peanut Butter and salt? But anyway we do love peanut butter anything here, and chocolate everything, and almond anything and we love salt, too.

  6. These look fantastic. I’m featuring them on my Facebook fan page today

  7. Can’t believe these are gluten- or anything-free. They look so decadent — a true peanut butter lover’s ultimate cookie.

    • GlutenFreeCanteen says:

      Thanks, Carolyn. I know – I kind of love how they came out and they are definitely over the top good. Good thing they freeze well or we’d have eaten the whole batch…

  8. These look great! Could I use the same amount of AP flour to sub for your GF ones?

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