Peanut Butter Cup Cookies

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Chocolate chunk peanut butter cup cookies combine the best two flavors into one perfect bite! These soft-baked cookies are gluten-free, dairy-free and topped with some homemade dark chocolate peanut butter cups.

peanut butter cookies

Peanut butter cup cookies have been on my mind for way too long. These delicious soft baked cookies combine the delicious flavors of peanut butter and dark chocolate into one dreamy bite.

They’re made from oat flour, have a delicious peanut butter flavor, and are topped with a simple homemade dark chocolate peanut butter cup.

peanut butter cookies

The best peanut butter cookies

These cookies are truly for all of you peanut butter lovers. They’re based off of my oat flour cookies, and have the perfect fluffy texture.

They’re sweetened with coconut sugar, take only 10 minutes to make, and taste amazing with a glass of milk- almond is my go-to for cookies!

peanut butter cookies

How to make Peanut Butter Cup Cookies

These simple cookies come together in 4 easy steps:

1. Make your dark chocolate peanut butter cups

I like to make homemade peanut butter cups in large baking cups, but you can easily swap your favorite store-bought peanut butter cups to save some time!

2. Prepare your cookie dough

Combine your cookie ingredients to make the dough

3. Bake the cookies

Scoop your cookies onto a parchment lined tray and bake them for 10 minutes.

4. Press the peanut butter cups into the cookies

Remove the cookies from the oven, and press your chopped peanut butter cups into the top of the cookies. The peanut butter cups get added at the end so that they don’t melt completely into the cookie.

They’re sweet, salty, and melt in your mouth. These cookies are also gluten-free if you use certified GF oat flour, and dairy-free friendly!

Storage Tips

  • Store your cooled cookies in an airtight container for 4-5 days at room temperature, or keep them refrigerated for up to 1 week.
  • If you have any leftover or wanted to prep them ahead of time, you can freeze the cookies for up to 3 months.

Can’t wait to hear your thoughts! Be sure to leave a rating and review below if you enjoyed them 🙂

Looking for more cookie recipes? Check out some of my favorites below!

Chocolate Chunk Tahini Cookies

Gluten-free Birthday Cake Cookies

Gluten-free Oatmeal Raisin Cookies

Peanut Butter Cup Cookies

0 from 0 votes
Course: Dessert
Servings

16

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

NOTES: If you’re using mini peanut butter cups, I suggest cutting them in half or in quarters. For larger cups, I cut them into 6 smaller pieces

Ingredients

  • 1 1/2 cups oat flour

  • 1/3 cup softened coconut oil, use refined for a neutral taste

  • 2 tbsp creamy peanut butter

  • 1/2 cup + 2 tbsp coconut sugar

  • 1 egg, at room temp

  • 1/2 tsp baking soda

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 5 large homemade dark chocolate peanut butter cups, chopped

  • 1/4 cup chocolate chunks

  • Optional: sea salt to top

Directions

  • Preheat your oven to 350 F
  • In a large bowl whisk together the egg, sugar, coconut oil, peanut butter and vanilla extract until smooth and creamy
  • Add in your oat flour, baking soda, salt and chocolate chunks and mix well until evenly incorporated.
  • Line a baking sheet with parchment paper, and scoop out 2 tbsp of cookie dough about 1″ apart from eachother.
  • Bake for 10 minutes and remove from oven. Press 2 chopped pieces of peanut butter cups into the top of the cookie right when they come out of the oven.
  • Turn the oven off and place the tray back into the oven for 30 seconds, to let the peanut butter cups melt slightly.
  • Remove from oven and let cool for 10 minutes.
  • Keep stored in airtight container for up 4-5 days, or refrigerate for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. Jenna

    When I go home I am definitely making these! So excited to try them out, they look fantastic.

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