Thank you to Pillsbury #GlutenFree Products for inspiring this recipe. All opinions are my own.
peanut butter cup candies are nestled in a gluten-free refrigerated cookie dough to make these delicious, allergy-friendly treats perfect for Santa!
There are 3 specific traditions I remember from our Christmases growing up. One was my dad would always make monkey bread for Christmas morning breakfast. Second, my dad would always buy a ‘no-name’ gift. And third, the only cookie I ever remember making for Christmas was cookie cups stuffed with peanut butter cups. I understand now why this was always the cookie of choice, ‘Santa’ wasn’t much of a sugar cookie fan. If it didn’t have a pb & chocolate combo, he wasn’t eatin’ it! Who knew Santa was so picky! 😉
So now that I have a daughter, I’m loving passing on some of those same traditions! We still have monkey bread for breakfast (still courtesy of my dad but we still have it). Right now, all of the gifts are ‘no-name’ because they all belong to her. And her Santa loves these cookie cups too!
Those of you that hang out with me on Facebook know that we have been trying to introduce more gluten free foods into Princess P’s diet due to some stomach issues she’s had the majority of her life. I was beyond thrilled when I saw that Pillsbury has come out with a refrigerated line of gluten free doughs!! Now we can have easy to make cookie cups ready for Santa’s arrival that she can also sneak a few of! 😉
Not only can we enjoy gluten free cookies, but Pillsbury also has thin crust pizza dough and pie & pastry dough available! We can now make pizza night gluten free & still easy!!
Seriously though, what’s not to love about that right there? Warm melty chocolate with warm melty peanut butter?? Holy yum! And you would never know that you were eating gluten free cookie dough. I never told the Hubs that it was gluten free & he couldn’t tell any difference from times we’ve made it before with non-GF cookies. SCORE!
- Preheat your oven to 350 degrees. Grease a mini muffin tin with non-stick cooking spray.
- Scoop the cookie dough into tablespoon sized balls. Place one dough ball into each muffin cup.
- Bake the dough 10-12 minutes or until golden brown.
- While the dough is baking, unwrap the peanut butter cup bells - you need one candy per cookie.
- Once the cookies have finished baking, immediately push the pb bells into the center of the cookie – I put mine in upside down so the flat part of the bell was at the top of the cookie.
- Let the cookies cool for 2 minutes in the pan and then remove them to a wire rack to cool completely – its easiest to use a spoon to scoop the cookies out of the pan.
- Store the cookies loosely covered.
*The Peanut Butter Cup Bells are not a Gluten-Free candy so following the recipe exactly will not give you a GF cookie. To make the recipe entirely GF, substitute out regular peanut butter cup candies or your favorite chocolate GF candy. As always, check the ingredients of an item to ensure it fits to any allergy/diet.
Looking for more gluten free recipe ideas using Pillsbury Gluten Free doughs? Be sure to follow them on Pinterest then!!
DISCLOSURE: This post was sponsored by Linqia on behalf of Pillsbury. All opinions are 100% my own.