While 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.
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 . .
Let them cool a bit and FILL!