Author’s Note From 5/28/20: While the original recipe in this post uses gluten free cookie dough, you can use any refrigerated chocolate chip cookie dough! For more cookie dough treats, check out this post.
A funny thing happened last week. I was at the grocery store navigating my usual route through the aisles when something caught my eye that I’d never seen before. It was odd (but not the “funny” part, that’s coming up) because it was in the refrigerated dough section, a place I hardly ever pay attention to. Since my son Kell was diagnosed with celiacs disease, I don’t even bother with that area because it’s usually nothing but products filled with gluten.
But today something was definitely different. Sitting there on the shelf, with what appeared to me to be a light from heaven above shining on it, was a container of GLUTEN FREE COOKIE DOUGH. Not some obscure brand that I’d never heard of before…but from the refrigerated cookie dough EXPERTS themselves….Pillsbury! I could hardly believe my eyes! Could it be that someone at Pillsbury had heard my silent cries and taken pity on those of us who had to give up the refrigerated dough section long ago?
I moved in for a closer look and sure enough, there in bold, white letters were those words that haunt my dreams – GLUTEN FREE.
Before you could say chocolate chip I had four cartons of the cookie dough in my cart. I literally could not wait to get home and try it!
Here’s where the “funny” part of this story comes in (sorry, took me awhile to get here.) When I got home I found an email in my inbox asking if I would be interested in reviewing a new product from Pillsbury….you guessed it….their Gluten Free Cookie Dough! How crazy is that? I can only surmise it was destiny!
Since my “review” was going to be part of a blog post now and not just part of my afternoon snack, I decided I’d try something special with the dough. It didn’t take long perusing the Pillsbury Gluten Free Pinterest Board to find an idea that I also believe was destiny because it involves pairing up my very favorite candy with my very favorite cookie! I’m calling them Peanut Butter Chocolate Chip Cookie Cups!
I’m not going to share a “recipe” today because obviously the dough is already made for you in this scenario…but here is the technique (that basically anyone can do!)
Gluten Free Peanut Butter Chocolate Chip Cookie Cups
- 1 container Pillsbury Gluten Free Chocolate Chip Cookie Dough
- 1 mini muffin pan (24 count)
- 1 bag of mini Reese’s peanut butter cups
- sprinkles (optional)
Note: You can also make your own version of peanut butter cups. They’re easy with the ingredients most likely already available on your pantry!
Scoop a tablespoon of cookie dough out of the container and fill each of the cups of your mini muffin tin 2/3rd’s full. If you portion them evenly you should have just enough to fill all 24 cups.
Place the muffin tin in a pre-heated 350 degree oven and cook for approximately 10 minutes, or until they are light golden brown.
While the cookies are baking, unwrap 24 mini Reese’s cups.
When the cookies are done, remove the pan from the oven and set on a heat proof surface. While they are still hot, push one Reese’s down into each cookie until it is flush with the surface of the cookie.
Wait a couple of minutes until all the Reese’s have started to melt (they will look shiny on top) and then add sprinkles (if desired.) If you wait too long the chocolate will have cooled and the sprinkles won’t stick.
Now you have a big decision to make! Eat them NOW while the Reese’s is all meltey and gooey…or WAIT until the Reese’s have cooled and firmed back up into candy form.
I personally liked BOTH stages of this cookie’s evolution so I avoid this decision by eating some now AND later! :-)
Now I have to gush for just a few lines.
These cookies were AWESOME!! Sure the Reese’s put them over the top, but the cookie dough was really, REALLY good on it’s own. It looked, smelled, behaved, and most importantly, tasted just like regular cookie dough. I really was hard-pressed to even notice anything about them that signified that they were gluten free.
If you are on a gluten free diet and are leery of most gluten-free products because 90% of them taste TERRIBLE…I URGE you to give THIS product a try! The cookies were so good I ate them til I was almost sick! My husband was shocked when I told him they were gluten free. Even my youngest and PICKIEST eater, Sten, enjoyed them! Between the 3 of us I think we ate 1/3 of the batch and Kell quickly polished off the rest of them all by himself! Who can blame him?? I can’t remember the last time he had a chocolate chip cookie!
Thank you Pillsbury, for giving back to my son that simple pleasure once again. It’s amazing the difference a simple container of gluten free cookie dough can make.
This post is sponsored by Pillsbury. Regardless, I only recommend products or services I use and personally believe in.
GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIE CUPS
- 1 Pillsbury Gluten Free Chocolate Chip Cookie Dough
- 1 Mini muffin pan 24 count
- 1 Mini Reese's peanut butter cups
- 50 grams sprinkles optional
- Scoop a tablespoon of cookie dough out of the container and fill each of the cups of your mini muffin tin 2/3rd's full. If you portion them evenly you should have just enough to fill all 24 cups.
- Place the muffin tin in a pre-heated 350 degree oven and cook for approximately 10 minutes, or until they are light golden brown.
- While the cookies are baking, unwrap 24 mini Reese’s cups.
- When the cookies are done, remove the pan from the oven and set on a heat proof surface.
- While they are still hot, push one Reese’s down into each cookie until it is flush with the surface of the cookie.
- Wait a couple of minutes until all the Reese’s have started to melt (they will look shiny on top) and then add sprinkles (if desired.) If you wait too long the chocolate will have cooled and the sprinkles won’t stick.