I do not follow a gluten free diet but I know several people who do. My daughter is gluten intolerant and finds it very difficult to substitute all the foods she loves with a GF version.
I am always on the look-out for yummy recipes for her so when I spotted these Peanut Butter Everything Cookies (I loooooove peanut butter cookies) by Lisa at Gluten Free Canteen I knew I just had to make them -for her, of course. I think.
Reading Lisa’s post about how she came up with the idea for these cookies made me like her instantly -a woman after my own heart….less is more?…I think not!
Brimming with sweet and salty peanutty wonderfulness. Filled with about 1 inch (as they should be) of fluffy peanut butter filling that is soooooo yummy you’ll be wondering what else might taste good smothered in peanut butter icing. Celery? An apple? A pancake? A spoon?
I have to warn you here and now that these are so yummy you will eat them by the row, GF or not….What?…….
Oh, you’re thinking portion control?
Will my bum look big in these cookies?
Eat half a row now and half a row tomorrow if it makes your bum look smaller.
Whatever, I for one, second Lisa’s advice. Eat. Many. of these delish gluten free peanut butter cookies!
|Gluten Free Peanut Butter Cookies w Everything|
- FOR THE 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 1 3/4 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 – YES, a whole bag, minus the handful you pop while unwraping them of course!
- FOR THE FILLING:
- 114g (1 stick) unsalted butter, at room temperature
- 150g or about 1/2 cup creamy peanut butter, preferably Skippy
- 200g or about 1 2/3 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 1/4 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.