It’s December which means it’s cookie season! I mean, I’m pretty sure that, in our house, it’s cookie o’clock pretty much all the time. But December is definitely that time of year when cookies seem to be a ubiquitous aspect of the month. They are everywhere in all shapes, sizes, colors, and flavors. And while I’ll definitely take the holiday season as an excuse to bake up something fun and maybe a little bit intricate, I’m also a huge fan of coming up with simple but still delicious recipes that can be whipped up in a jiffy but still please a crowd. And hence, I bring you these, Peanut Butter Cup Cookies.
These little cookies are perfectly chewy with crispy edges and filled with a delicious peanut butter & chocolate filling. They are super easy to make, in just one bowl (!), and take at most 15 minutes to whip up from start to finish. You do need to let them cool after coming out of the oven to ensure the cups are set in the cookies. I can’t tell you how many gooey, but delicious, messes I made with my impatience trying to convince myself they were cool enough. But if you are, like me, in a hurry to get these out of the tin and into your mouth, then just shock them in the freezer for a few minutes or until the edges seem firm and chocolate is set.
The cookie is gluten free, grain free, dairy free and paleo friendly. And for the PB cup filling I used Justin’s brand Dark Chocolate Peanut Butter Cups, which are not paleo-friendly and why I call this recipe “paleo-ish”. But you can feel free to use any mini nut/seed/coconut butter cups you like. Whatever you choose, I am confident that these will turn out completely delicious and sure to please anyone who tastes them! Happy cookie making!
gluten free, grain free, dairy free, paleo-ish
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Peanut Butter Cup Cookies
gluten/grain/dairy free, paleo-ish
These PB & chocolate filled cookies are super easy and super delicious. The perfect cookie to whip up in a hurry but still please a crowd. And these make for wonderful gifting cookies!
- 3/4 cup coconut sugar
- 1/2 cup almond or peanut butter, unsweetened
- 1/4 cup coconut oil, melted and cooled
- 1 egg
- 1 tsp vanilla
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 18-19 mini cups (almond butter, peanut butter, sun butter or keto cups)
Heat oven to 360 and prepare mini muffin tin by lining with muffin liners.
In a large bowl beat together all the wet ingredients.
Add the dry ingredients and mix until just well combined, ensuring not to overmix.
Scoop batter into the muffin cups so they are 2/3 way full.
Baking for 8-9 minutes or until they are golden brown on the edges.
Remove from oven and let cool for about a minute then gently press one mini cup into the center of each cookie. Let cool for at least 30 minutes before removing cookies from the muffin pan or place the whole muffin pan in the freezer for a few minutes to ensure the cups are fully set before removing.