Foodie Fans

PARTY DAY SWEETS! ~ SIMPLE SIMPLE SIMPLE!

Gluten Free Peanut Butter Cup Cookies

Ingredients~

• 1 cup peanut butter (I like chunky)
• 1 cup sugar
• 1 egg
• 1 tsp vanilla (optional)
• 1/4 tsp baking powder (optional)
• 24 mini dark chocolate peanut butter cups
• Oil spray

Preparation~

Mix peanut butter, sugar, egg, vanilla, and baking powder on medium with blender to really incorporate. Fold over with spatula a few times scraping sides of bowl to create a ball.

Very liberally coat mini muffin tins with oil spray of choice. (If you don't put enough they will stick.) Pinch off some batter and roll into small ball about 3/4" across and place in tin. Adjust ball size if needed to get exactly 24 even sized balls.

Take the end of any kitchen utensil you have (I use a pizza cutter) and press down the middle of each ball to spread out and make a depression in the center. (This will cradle your cups after it's baked.)

Bake at 350 degrees for 10 minutes or until golden brown but still soft. While outer shells are cooking, remove paper from 24 mini peanut butter cups and set aside.

Immediately when shells come out of oven, press down peanut butter cups in the center of each shell quickly. Don't press too hard touching bottom of pan or it will leak when removed. Let cool 10 minutes. Spin each cookie within the tin until lose and remove onto cooling rack. Place in fridge or freezer till chocolate is hard again. Enjoy!