Kid-sized Peanut Butter Cups for Christmas

IMG_0731I was looking for something different — yet easy — to make my g-free girls for a holiday treat….I ended up looking no further than one of my all-time favorite cookie recipes: this one in particular.

To make these perfect, kid-size peanut butter cups, you just preheat your oven to
400 degrees, then use this simple cookie recipe:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Mix 3 ingredients together, and press cookie dough into greased mini cupcake tin openings. Be sure to press it evenly inside each opening — the same thickness on the bottom as it is along the sides—to ensure even baking, leaving an indentation in the middle for filling later on… The dough should come up and around the edges of each opening, which is where you add fork marks. Then you pop them into the oven and bake for about 9 minutes (watching them so they don’t burn around the top edges)  After they are cooled completely, twist each one by its edges until they loosen, after which they should pop right out, nice and sturdy.

(Note: I have had a few “duds” in the past which didn’t come out in one piece, because I made the indentation down too far which made the bottom thinner than the sides.)

IMG_0735For filling, I just used chocolate frosting piped through the corner of a plastic bag. (I’m sure it can be done much better than I did), or use vanilla frosting, Nutella, a Hershey’s kiss, etc. No matter how you fill them or top them, they are the perfect kid-size peanut butter cups!  Try them with Sunbutter, too…

Enjoy!

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Mini peanut butter cups for your gluten-free Valentine!

IMG_6158I was looking for something different — yet easy — to make my g-free girls for Valentine’s Day week….I ended up looking no further than one of my all-time favorite cookie recipes: this one in particular.

To make these perfect, kid-size peanut butter cups, you just preheat your oven to
400 degrees, then use this simple cookie recipe:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Mix 3 ingredients together, and press cookie dough into greased mini cupcake tin openings. Be sure to press it evenly inside each opening — the same thickness on the bottom as it is along the sides—to ensure even baking, leaving the middle hollowed out for filling later on… The dough should come up and around the edges of each opening, which is where you add fork marks. Then you pop them into the oven and bake for about 9 minutes (watching them so they don’t burn around the top edges)  After they are cooled, twist the edges until they loosen and then they should pop right out, nice and sturdy.

IMG_6174For filling, I just used Pillsbury Valentine’s Funfetti frosting, piped through the corner of a plastic bag. Obviously chocolate frosting would be another great combination to go with peanut butter —or Nutella, a Hershey’s kiss, etc. No matter how you fill them or top them, they are the perfect kid-size peanut butter cups!  Try them with Sunbutter, too…

Enjoy!

Flourless Peanut Butter Cookies: Variations on a Theme

Here it is…the original recipe — given to me over five years ago by my friend, Lori — named as such because you need “a cuppa peanut butter and a cuppa sugar.” (plus an egg!)  🙂 This recipe makes (what many think are) the best peanut butter cookies ever — whether you can eat gluten or not!  I was hooked on these even before I had to go gluten-free, and I’ve never bothered to try a new recipe since then…

Whenever someone eats these cookies, they inevitably ask for the recipe, and are baffled to hear how easy they are to make, and that an egg can actually hold the peanut butter and sugar together. They are always amazed at how moist these cookies are, how well they hold up and just how good they taste!

The photos below will give you an idea of how versatile this recipe is…I usually double or triple the recipe, and freeze some afterwards. Yes, they even freeze well!

As shown here, I often add m&m’s or peanut m&m’s into the mix before baking…

Candy corns and Hershey’s Kisses work well, too!  Just press candy on top of the cookies immediately after they have finished baking.

Below you will see the amount of cookies you can make when you triple the recipe. For most of these cookies, I pressed 3 m&m’s onto the tops before they baked. Just make sure you watch them — if they’re in too long the m&m’s might crack. Others I left plain and others had m&m’s mixed in with the dough.

And I bet you’re wondering about those peanut butter cups in the back row… These are my latest creation, and one which I will make again for sure. I pressed some of the dough into 8 greased mini cupcake openings (it was a trial so I only made a few) and forked the edges a little. Then after they were baked (for 8 minutes) I spooned Nutella into the openings. After they had cooled for a while, they twisted out of the cupcake tin very nicely — all except one. That one, I discovered, had too-thick dough at the bottom which hadn’t cooked all the way through like the other ones. That being said, make sure your bottom is just as thick as your sides, and you’ll be all set. Instead of Nutella, you can also try filling the opening with melting chocolate, chocolate chips, a Hershey’s Kiss — or better yet: chocolate frosting as another friend just suggested. No matter how you fill them, they are the perfect kid-size peanut butter cups!  🙂

Some final tips:  (1) Let your kids help! You couldn’t find an easier recipe and the dough is very workable and isn’t sticky at all. (2) As I wrote in pencil on the recipe above, I don’t recommend forking them. Whenever I do this, they turn out too flat. Keeping your dough balls as round and high as possible when you put them on the cookie sheet to bake will give them the best shape. (3) Keep an eye on the bottom of your cookies so they don’t burn (mine are usually done in 7-8 minutes), and (4) let them cool on the cookie sheet before you try to move them. This helps solidify them so they won’t break apart. If you follow these tips, you should have excellent results!

Really — you must try these — even if you just do a single batch. You will be blown away by how good they are…  And, if you try any other variations with this recipe, let me know!

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