Gluten-Free Peanut Butter Cups

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup unsalted butter, softened, or coconut oil 0.5 cup unsalted butter, softened, or coconut oil
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup certified gluten-free chocolate chips (for melting) 1 cup certified gluten-free chocolate chips (for melting)
• 1 cup creamy peanut butter (ensure it's just peanuts and salt) 1 cup creamy peanut butter (ensure it's just peanuts and salt)

Instructions

1. 1

   Prepare your muffin tin by lining it with paper or silicone liners, ensuring they are well-seated. Melt the certified gluten-free chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth and glossy, about 5-7 minutes. Alternatively, melt them in the microwave in 30-second intervals, stirring between each, until smooth.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the pure vanilla extract.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the batter, as this can result in a tougher texture.

4. 4

   Gently fold the creamy peanut butter into the batter until it is evenly distributed throughout. The mixture will be thick and slightly sticky. Spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared liner, spreading it slightly to coat the base. Then, add about 1-2 tablespoons of the peanut butter mixture on top of the chocolate layer, pressing it down gently to form a compact disc.

5. 5

   Top each peanut butter layer with another tablespoon of the melted chocolate, ensuring the peanut butter filling is completely covered. Place the prepared muffin tin into the refrigerator and chill for at least 20-25 minutes, or until the chocolate has set firm. Once fully chilled and firm, the gluten-free peanut butter cups are ready to be enjoyed.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Coconut milk separates in the can — stir or shake well before using.