Get all of the flavors of your favorite peanut butter cup along with a crunchy cookie texture. As my gluten-eating husband says, “These cookies are addictive!” I made them for my pregnant daughter who has loved Reese’s peanut butter cups since she was in the womb (oh yeah, that was me!), but my husband and I ate most of them. She texted me, “Oh man!!!! Those were so good!” She’s a gluten-eater as well! Enjoy.
Take the best gluten free nutter butter cookies and a thick layer of chocolate ganache and what do you get? Better than Gluten Free Peanut Butter Cup Cookies!
Ingredients:
- 1 recipe Gluten Free Nutter Butter Cookies
- 1 recipe Gluten Free Chocolate Ganache (use full-fat coconut cream instead of whipping cream for dairy-free)
Instructions:
- Make the cookies and peanut butter filling as instructed in the above-linked recipe. Because they create crunchy cookies, the dough is more difficult to handle, move from cutting mat to cookie show. Therefore, be sure you keep the dough cold between rolling and cutting.
- While the cookies cool, make the chocolate ganache and place the mixture in the freezer, stirring every five minutes or so.
- Spread some peanut butter filling on half of the cooled cookies. Once the ganache is cool and thick, spread on top of the other cookie. Sandwich the two cookies together and serve immediately. If you have over baked any cookies and they are crisp rather than crunchy, note that they soften up a bit more by the end of day two. Store covered on the counter top for up to three days or freeze for longer storage.
- Cover and refrigerate left over ganache.
Tips
Bake them longer and roll them thinner for crisp cookies. As is, they are crunchy, but become a "little" more tender the longer they sit. After two full days, they were perfectly tender for me! My husband enjoyed them both crunchy and tender.