Baking

Reeses Miniatures “Peanut Butter Temptations” – Gluten-free

temptationcookiesA few years ago my husband came home from work with a plate of these “new” peanut butter kiss cookies.  After a few cookies, I had to concede, they were pretty good.  So this year I recreated these beloved Peanut Butter Temptation.  Thanks to Pamela’s new Artisan Flour Blend you can’t even tell their gluten-free!!!

Peanut Butter Temptations
adapted from the Reese Miniatures bag: “Peanut Butter Temptations”

1/2 cup (1 stick) butter or margarine, softened
1/2 c granulated sugar – you can also use Organic sugar, or Organic Vanilla sugar
1/2 c packed light brown sugar – while you can substitute for coconut sugar, the consistency will not be the same, and it will not cream together.
1/2 c peanut butter – we used Skippy all natural creamy peanut butter, but any will work
1 egg
1/2 tsp vanilla extract
1 1/2 cups Pamela’s Artisan Blend Flour
3/4 tsp baking soda
1/2 tsp salt
1 bag Reese’s Miniature Peanut Butter Cups – you can also use Reese’s Peanut Butter Bells or Minis

Preheat oven to 375*.

Remove wrappers from candies – my daughters enjoying doing this part.  Line small muffin cups with liners.

In a large mixing bowl, cream together butter, sugars, peanut butter, egg and vanilla extract; cream until fluffy.temptationcookies(2)

In a medium bowl, stir together flour, baking soda, and salt.  Slowly add approx 1/4 c of the flour mixture at a time to the wet ingredients.  Make sure each cup is incorporated before adding another scoop; scraping down the sides as you go.  Beat until well blended.

Shape the dough into 1″ balls; place the ball into muffin liners.  Do not flatten.

Bake for 10-12 minutes – if at a high altitude, reduce the cook time to 8 minutes and check.  If using a convection oven, baking for 8 minutes, or until lightly brown.  Immediately press peanut butter cup into the center of each cookie.  Cool completely in muffin pan.

Makes approx. 28-34 cookies (less, if you eat the peanut butter cups along the way)

Store in an air tight container on the counter.  Last approx. 1 week.

*This recipe can be halved for smaller batches.

~*~*~
Enjoy!

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