for my readers. Featured

Authors: the G- spot revolution

for my readers.

Ooo, la, la. These are so naughty looking, aren’t they?

Originally, these fine looking beauties were going in my book, but then I had a reader write to me with a special request yesterday:

for my readers.

Well, if there’s one thing you know about me, it’s that I love to make each one of you smile. So, naturally, I’m just going to go ahead and share this recipe today. Bev, I think these are the ones you were referring to. If not, then it’s the No-Bake Peanut Butter Cups that are already on the blog. Get them here!

Ready for the goodies?! Thought so …

for my readers.

by The G-Spot Revolution

Keywords: cookies dessert gluten-free peanut butter cookie

  • 2-1/2 cups The G-Spot Gluten-Free Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter (at room temperature)
  • 2 Tablespoons smooth peanut butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 48 peanut butter cups

Preheat oven to 350 degrees F and make sure the rack is in the center of the oven. Prepare four 12-cup mini muffin pans by spraying with non stick vegetable spray or buttering.

In a bowl, whisk together the flour, baking soda, and salt, then set aside.

Beat the butter and peanut butter in a medium bowl with a hand mixer (or use a standing mixer). Add the sugars and beat until light and fluffy (about 2 – 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and mix just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking, prep peanut butter cups by removing the foil wrappers and paper.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie.

Return the cookies to the oven and bake an additional 5-6 minutes or until cookies are golden brown. Remove from oven and allow cookies to cool for 1 hour in pans. Then, run a butter knife along the edges of the cookies to loosen and remove from pan. Cool completely on a wire rack before serving.

for my readers.

Now all that’s left to do is FALL IN LOVE with these cookies. Enjoy!

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