Prepare to revolutionize your gluten-free baking game with these mouthwatering Peanut Butter Stuffed Cookies that will make your taste buds dance with joy! Imagine biting into a soft, perfectly baked cookie only to discover a luscious, creamy peanut butter surprise hidden inside - it's like a delicious treasure hunt in every single bite. Whether you're gluten-intolerant or simply a peanut butter enthusiast, these cookies are about to become your new obsession that'll have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup peanut butter for stuffing
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together gluten free all-purpose flour, baking soda, and salt until well combined.
- In a separate large mixing bowl, cream together 1/2 cup peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the peanut butter mixture, beating until fully incorporated and mixture is creamy.
- Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms.
- Scoop out 1 tablespoon of dough and flatten it into a small disc.
- Place a small dollop (about 1 teaspoon) of reserved peanut butter in the center of the disc.
- Carefully fold the edges of the dough around the peanut butter, sealing it completely and rolling into a smooth ball.
- Place cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each cookie with a fork to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Ensure your ingredients are at room temperature for the smoothest dough consistency.
- Use a cookie scoop or tablespoon to create uniform cookie sizes for even baking.
- When stuffing the cookies, make sure the peanut butter is completely sealed inside to prevent leaking during baking.
- Don't overbake - the cookies will continue to set as they cool on the baking sheet.
- For extra indulgence, try using chunky peanut butter for added texture in the filling.
- If the dough feels too sticky, refrigerate for 15-20 minutes before shaping.
- Use a fork to create the classic crisscross pattern, which not only looks beautiful but helps the cookies bake evenly.
- Store cookies in an airtight container to maintain their soft, fresh texture for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: g
Cholesterol: 25mg
