GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIE CUPS
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.
Servings 24 Cookies Cups
Calories 138kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 95mg | Potassium: 73mg | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg