Indulge in a gluten free treat that looks and tastes delicious!
box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
cup butter, softened
cup creamy peanut butter
miniature chocolate-covered peanut butter cup candies, unwrapped
Heat oven to 375°F. Place mini paper baking cup in each of 24 mini muffin cups.
In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Roll dough into 1-inch balls. Place in muffin cups.
Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling rack; cool completely. Repeat with remaining dough.
Michelle Bowman from Sammamish, WA created this recipe for a Celebrate the Season Holiday Cookie Contest.
"It is hard being the only gluten-free member in my family. I love to bake, and my kids love cookies. I wanted a cookie that I could eat along with them, especially at Christmas, so I adapted this recipe. My kids and husband can’t tell that it is gluten free, and they have all suggested I use this recipe for our neighborhood cookie exchange." Michelle Bowman
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 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 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.