Alright…for those of you that are dairy free or dessert-haters…hang on. Adding cream cheese to EVERYTHING is not going to continue here forever. As I’ve said on Facebook, I made 15 desserts for the last week of the Real Women of Philadelphia Contest, and right now, I’m simply transferring those recipes that I developed over to my blog. So, if cream cheese or desserts isn’t your thing…stay tuned, I’ve got more stuff coming after this, including mango muffins, yeasted pancakes, funky chicken pizza, to name a few. 🙂

These little cup-cookies though…YUM! These are mini sized peanut butter cookies, with the middles pressed in, creating a nice little spot to fill with a chocolate truffle mixture. Yes…Peanut Butter & Chocolate, what a great combination. These are sort of a spin on the flavour of the No-Bake Chocolate and Peanut Butter Cupcakes I entered in round 1 of the competition.

Gluten-free Peanut Butter Chocolate Truffle Cup-Cookies | The Baking Beauties

These cute little Gluten-Free Peanut Butter and Chocolate Truffle Cup-Cookies are cookies are made to look like little cupcakes. They are filled with the most decadent, creamy chocolate truffle filling, with a hint of maple.

Gluten-Free Peanut Butter and Chocolate Truffle Cup-Cookies

Yield: 10

Ingredients

3/4 cup plus 2 tablespoons all-purpose Gluten-Free Flour (see NOTE)
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
8 ounce cream cheese, softened
2 cups confectioners' (icing) sugar
2 cups semi-sweet chocolate, melted
1 1/2 teaspoons maple flavouring
2 tablespoons finely chopped peanuts (optional)

Instructions

Preheat oven to 375 degrees F.

In a small bowl, stir to combine the flour, xanthan gum, salt and baking soda. Set aside.

In a stand mixer, fitted with the paddle attachment, mix the butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy. Scrape down the mixing bowl. Add the egg, vanilla and milk to the mixing bowl, and beat again until mixed. Add the flour mixture, and mix until well combined.

Line a mini-muffin tin with 20 mini-muffin paper liners. Using a small cookie scoop, place about 1 Tbsp of the cookie dough into each of the 20 mini-muffin cups. Bake in preheated oven for 8-9 minutes.

Remove cookies from oven, and allow to cool for 1 minute on a cooling rack. Using the back of a wooden spoon, or a mini-tart shaper, press an indent into the middle of each peanut butter cookie. Do not press through the sides or bottom, as this will be where the Chocolate Truffle filling will go. Remove cookies from muffin pan and allow to cool for another 15 minutes.

While the cookies are cooling, we can make the Chocolate Truffle mixture. In the bowl of a stand mixer, add the cream cheese, confectioners' sugar, melted chocolate, and maple flavouring. Using a paddle attachment, beat the mixture until it is smooth. Scrape down the sides of the bowl, and beat again for 2-3 minutes, until light and smooth. Spoon mixture into a pastry bag fitted with a large star tip. Carefully pipe the Chocolate Truffle filling into the cooled peanut butter cookies, being sure to fill the indent, and create a swirl at the top of the cookie, making it look like a little cupcake. Top with finely chopped peanuts (optional).

Refrigerate, in an air-tight container, until ready to serve.

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Comments

Bakeware says
June 14, 2011 at 11:00 am
These look amazing! I love peanut butter cookies and everyone always makes chocolate chip:( Cant wait to try these, mmm with that chocolate truffle mixture, perfect for fathers day!
Ligea says
June 14, 2011 at 11:41 am
Jeanine, have you heard if you're a finalist yet? If not those Philadelphia people must be completely insane. You're desserts are gorgeous and yummy! Best of luck and thank you SO much for sharing all these fantastic recipes with us!
Robin says
June 14, 2011 at 2:55 pm
Thank you for your recipes…I was diagnosed 2 weeks ago (with Celiac Disease) and am completely overwhelmed. You're gorgeous blog is helping me feel a little hope. xo
Robin
All Things Heart and Home
Kim-Cook It Allergy Free says
June 14, 2011 at 9:19 pm
Okay, these sound amazing! And that photo is just simply gorgeous!! Seriously! 😉
Jeanine - The Baking Beauties says
June 15, 2011 at 7:14 am
@Ligea, Thanks, Ligea! Today they are announcing the finalists, but since I haven't heard anything, I'm assuming I'm not one of them. 🙁
Jeanine - The Baking Beauties says
June 15, 2011 at 7:15 am
@Robin, Robin, don't fret! You won't be going without for long. It's a short learning curve, but in no time at all, you won't feel left out at all. Trust me, I'm anything but deprived! 🙂 Welcome to this crazy journey, you'll be amazed at how much better you'll start to feel in a matter of weeks. If you have any questions, feel free to email me! jeanine (at) thebakingbeauties (dot) com
Jeanine - The Baking Beauties says
June 15, 2011 at 7:16 am
@Kim-Cook It Allergy Free, Thank you so much, Kim! 🙂

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