This past week we finally made our way to D.C. We’ve been looking forward to this trip for awhile now, aka since right after our wedding events. We’ll finally enjoy time together after the craziness of the wedding without being surrounded by people. We both love our families, but sometimes living with others (especially your family) in a space that’s not yours can get exhausting.
So that’s what D.C. has meant for us. A space for just us. A time for just us. Doing our own thing like we normally do, but finally as husband and wife.
Unfortunately we got a rough start to the week (that’s what you call it when a 10 hour drive turns into a 24 hour ordeal—don’t ask) so already behind in work, we played catch up the rest of the week.
Then we got to spend the weekend picking up a Christmas tree, decorating the house, settling in, and checking out some holiday activities around town. Fun, fun, fun!
Now we find ourselves at the airport heading to Nashville and then New York for Christmas. It was a short-lived relaxing couple days, but we’ll be back in less than two weeks and will be enjoying D.C. for the next few months. Wahoo!
And with Christmas in a week, every spare second we’ve got we’re in the kitchen baking away—personally my favorite part of the season!
Unless something really speaks to me or a specific request has been made for Christmas presents I tend to send everyone sweet treats.
So far, no one has ever turned them down. Come on, a tray of mixed goodies each homemade with love…what’s better than that?
Now maybe its because I am a snacker or a dessert fiend—honestly most of the time both—but there’s something about the season that makes eating an excessive amount of sweet treats just riiiiight.
Do you like crunchy desserts? Creamy desserts? Crumbly desserts? Chocolate? Peanut butter? Or both?
If you answered “yes” to any of these questions, we’ve GOT 'CHU!
Peanut Butter Cup Cookies are made to make people smile. They’re easy and quick to make, delicious, and festive. Plus by making 24 at a time, you could easily double or triple to recipe to make enough for everyone on your list.
Plus the cookie dough is fantastic on its own so if you run out of peanut butter cups or want to make some without pb cups or with another candy, go for it!
Now get baking!
Gluten-Free, Dairy-Free Peanut Butter Cup Cookies
yields roughly 24 cookies
- 1 1/4 cup all-purpose gluten-free flour (like Glutino Original Gluten-Free Crackers)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp vegan butter substitute (like Earth Balance), room temperature
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 (4.7 oz) bags of Justin’s Mini Dark Chocolate Peanut Butter Cups
- Colored sprinkles (optional, but recommended)
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 24-cup mini muffin pan.
- Sift together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars on medium speed until well combined and fluffy.
- Add egg and vanilla, continuing mixing.
- Reduce mixer to low speed and the dry ingredients. Mix until just combined.
- Scoop dough with tbsp and roll into balls.
- Place one dough ball in each cup of the mini muffin pan.
- Bake 9-10 minutes until the cookies are lightly brown.
- Remove from oven and gently press one peanut butter cup in the middle of each cookie ball.
- Once the top of the chocolate begins to melt, sprinkle with sprinkles!
- Allow to cool at least 15 minutes in the pan before using a plastic knife to carefully remove each cookie from the pan.
- Place on wire rack and allow to cool completely. Or go ahead and eat them! :)
- Place them in the fridge to cool faster.