Rich, delicious gluten-free sugar cookie cups stuffed with Reese’s Peanut Butter cups are the perfect indulgence! 

gluten-free sugar cookie cups

I could not stop eating these sugar cookie cups, even though I made them for as a gift for someone on a gluten-free diet. (I saved just enough to ship, thankfully.) They are just that good! Here, I stuff the cookie cups with miniature Reese’s Peanut Butter Cups, but you can also use Rolo’s or any similar gluten-free candy. 

You may also substitute all-purpose flour for the gluten-free flour to make these regular ol’ sugar cookie cups. 

which flour is gluten-free?

Choose your favorite gluten-free flour for this recipe. I purchased the Target brand flour blend, which contains millet flour, potato starch, tapioca starch, rice flour, sorghum flour, and xanthan gum. It worked really, really well. The texture of the cookies were just right, tender, delicious, and not grainy. 

how to make gluten-free cookie cups 

you will need: 

• 1 1/2 cups gluten-free flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, slightly softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract 
• 18 to 20 miniature Reese’s Peanut Butter Cups 

what to do: 

Preheat oven to 350 degrees F. Generously grease a mini cupcake pan with cooking spray. 

In a bowl, mix the flour, baking powder, and salt briefly with a whisk. Set aside. 

In a large bowl with an electric hand mixer or in a standing mixer, place the butter and sugar. Blend well. Add the egg and vanilla extract and blend well. Gradually blend in the flour mixture. 

Scoop and roll balls (about 2 tablespoons of batter per ball, I use a generous scoop overfilling a small ice cream scoop) between your palms and place in the cupcake divots. You should have 18 to 20 cookie cups.  

Spray the back of a teaspoon with cooking spray and gently press on each ball. Don’t worry about being too perfect here, since we’re going to add the candy after the cookies are baked. 

Bake the cookie cups until a toothpick inserted comes out clean, 15 to 20 minutes. 

Meanwhile, unwrap 18 to 20 Reese’s Peanut Butter cups. 

When the cookies are done, immediately insert a Reese’s Peanut Butter cup into the center of each cookie. The chocolate will melt a bit. Let the cookies cool completely and the chocolate re-harden. (You may place in the refrigerator to speed this up.)

Use a sharp knife or an off-set spatula to carefully remove each cookie cup from the baking tray. 

supplies for cookie cups

printable cookie recipe 

Yield: 18 to 20

gluten-free sugar cookie cups

Print

Gluten-free sugar cookie cups stuffed with Reese's Peanut Butter cups!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 1/2 cups gluten-free flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, slightly softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract 
• 18 to 20 miniature Reese's Peanut Butter Cups

Instructions

Preheat oven to 350 degrees F. Generously grease a mini cupcake pan with cooking spray. 

In a bowl, mix the flour, baking powder, and salt briefly with a whisk. Set aside. 

In a large bowl with an electric hand mixer or in a standing mixer, place the butter and sugar. Blend well. Add the egg and vanilla extract and blend well. Gradually blend in the flour mixture. 

Scoop and roll balls (about 2 tablespoons of batter per ball) between your palms and place in the cupcake divots. You should have 18 to 20 cookie cups.  

Spray the back of a teaspoon with cooking spray and gently press on each ball. Don't worry about being too perfect here, since we're going to add the candy after the cookies are baked. 

Bake the cookie cups until a toothpick inserted comes out clean, 15 to 20 minutes. 

Meanwhile, unwrap 18 to 20 miniature Reese's Peanut Butter cups. 

When the cookies are done, immediately insert a Reese's Peanut Butter cup into the center of each cookie. The chocolate will melt a bit. Let the cookies cool completely and the chocolate re-harden. (You may place in the refrigerator to speed this up.)

Use a sharp knife or an off-set spatula to carefully remove each cookie cup from the baking tray. 

Notes

My use all-purpose flour instead of gluten-free flour.

Gluten-free flour used here Target brand.

May also use mini cupcake wrappers in place of greasing the baking tray.

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