Cooking and Serving: 24 minutes | 48 cookies
Ingredients
48 miniature peanut butter cups, unwrapped | 1 ¼ cups (175 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 15 minutes | Cook Time: 9 minutes | Total Time: 24 minutes | Servings: 48 cookies
Ingredients
48 miniature peanut butter cups, unwrapped
1 ¼ cups (175 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch, (replace with more Cup4Cup if that is your
¾ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
⅔ cup (173 g) smooth no-stir peanut butter
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
1 teaspoon pure vanilla extract
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 (25 g) egg yolk, at room temperature, beaten
Instructions
Preheat your oven to 350°F.
Grease well the wells of two 24-cup miniature muffin tins, and set them.
Place the miniature peanut butter cups on a baking sheet and place in the.
freezer while you make the dough and then bake the cookies.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda and.
Divide the dough into balls, each about 2 teaspoonsful, rolled tightly into.
in the refrigerator, covered, until it firms up and is easier to handle.
Place the muffin tins in the center of the preheated oven and bake until very.
using a toothpick to pry each one gently from its well.