Monday Morning Sneak Peek: Gluten Free Peanut Butter

IMG_3520While they can’t be found yet on store shelves, you’ll see them soon. . . Gluten Free Peanut Butter Cookie Dough is coming, and I was lucky enough to bake some up this weekend. While they are amazing plain, I experimented with a reverse peanut butter cup. After baking them in muffin tins, I filled them with chocolate pudding. Wow — so good. The kids also reminded me I could make it even easier by using Nutella as filling. However you choose to dress them up or down, you are in for a real treat with these.

You’ll need a package of Gluten Free Cookies (this will totally work with Chocolate Chunk or Fudge Brownie varieties too).

A muffin tin with some muffin paper cups.

Pudding or Nutella or Your favorite filling.

Preheat the oven to 325, put the cookie dough into the muffin papers in the tins.

IMG_3514

Bake according to the directions, and right before they are done, I use a spoon to press down the middle; this will let you have more filling room . .

IMG_3517

Let them cool a bit and FILL!

IMG_3519

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s