Peanut Butter Temptations

Peanut Butter Temptations

Gluten-free

1 stick butter, room temp

1/2 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla

1 1/4 cup flour

3/4 tsp baking soda

1/4 tsp salt

48 mini peanut butter cups

1/3 cup chopped peanuts as garnish

Gluten-free:

Replace flour with sorghum flour and add 3 tsp of dried egg whites.

Cream butter, peanut butter and sugars. Add egg and vanilla. Beat until creamy. Stir in dry ingredients until blended. Chill 1 hour.

Shape dough in 1 inch balls. Press into mini-muffin tins lined with paper liners. Bake 350F for 10-12 minutes.

Remove from oven and press a peanut butter cup into each hot cookie. Top with chopped peanuts when chocolate is melted.

Makes 3-4 dozen

Notes:

• I purchased 4 mini-muffin pans for this recipe. Fill two and place them in the oven. While they are cooking, fill the other two pans. When the first two are done, take them out and place the other two pans in the oven.

• I place the pans in the 'fridge to cool them faster.