Double Peanut Butter Cookies

Double Peanut Butter Cookies

Enjoy these cookies stuffed with peanut butter and topped with sugar – perfect dessert treat for your guests.

Prep Time

1:30

Hr:Mins

Total Time

1:30

Hr:Mins

Makes

2

dozen

Cookies
1
cup brown rice flour
1
cup sweet white sorghum flour
1/4
cup white rice flour
1/4
cup tapioca flour
1/4
cup garbanzo and fava flour
1/4
cup potato starch flour
1 1/2
teaspoons xanthan gum
2
teaspoons gluten-free baking powder
1/2
teaspoon salt
1/2
cup crunchy peanut butter
1/4
cup sunflower or canola oil
2
eggs
1
cup packed brown sugar
1/4
cup almond milk, soymilk or regular milk
2
teaspoons pure vanilla
Filling
1/2
cup crunchy peanut butter
1/2
cup gluten-free powdered sugar
Topping
2
tablespoons granulated sugar
  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
  2. In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
  3. In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
  4. Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
  5. Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Peanut butter, made from ground peanuts, is a good source of protein and unsaturated fat — there's a double dose here. To make the cookie dough easier to handle when shaping into balls, and avoid flour, spray your hands with cooking spray without flour. Repeat when dough begins to stick to your hands.
For Double Almond Cookies, simply substitute almond butter for the peanut butter in the cookie dough and in the filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 150mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 2g,
    • Sugars 14g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.