Gluten Free Double Peanut Butter Cookies Recipes
GLUTEN-FREE DOUBLE PEANUT BUTTER COOKIES
Enjoy these cookies stuffed with peanut butter and topped with sugar - perfect dessert treat for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
- In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
- In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
- Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
- Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 g
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