Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Cindy @Hun... What's for Dinner? says
December 20, 2012 at 10:35 am
I love these Jeanine! Think I’ll make some with the kids when we make cookies this week. Thanks!!!
December 20, 2012 at 10:36 am
My pleasure! 🙂 Easy enough to do, huh? Have a great time baking with the kids! 🙂
December 21, 2012 at 12:00 pm
Just a quick clarification question…
The temp in the recipe says “3575” degrees. Is it 350 or 375°F?
These look awesome. I used to make them with the regular ingredients and havent had one of them since going GF, thank you!! Can’t wait to try!
December 21, 2012 at 12:01 pm
Oops, typo! Thanks! 375 degrees!
December 28, 2012 at 9:27 pm
I made these and substituted a gluten-free flour mix I had on hand because I didn’t have all of the flours in your recipe. The cookies turned out perfectly.
Leah Ferrebee says
January 21, 2013 at 3:56 pm
I made these for Christmas an they were a huge hit!! May be one of my favorite GF recipes so far. Nobody knew they we GF and I didn’t tell until they were all finished. 🙂
February 4, 2013 at 7:56 am
That’s the way gluten-free should be, I think. 🙂 And I’ve found it helpful to not tell people until after either, sometimes people have an idea in there head when they hear “gluten-free” and immediately they say “oh, i can tell”, when really, they can’t. 🙂
December 9, 2013 at 7:20 pm
I made these today completely following the recipe, and I could not for the life of me get these out of the pan. I waited the suggested 3-5 minutes to take them out, and not longer than 5, so not sure what I did wrong. As soon as I stuck the knife in the side the “top” ring of cookie separated from the rest, without even trying to lift them up yet! They do taste great, and I would like to try and make them again. Out of the 48, think I only have around 6 that are actually presentable. I tried spraying one pan of 12 with a non-cook spray after the first 24 failed, but those turned out even worse then the others. Any tips for getting them out in one piece?
December 29, 2013 at 9:10 pm
Sherrill, I had the same “top ring” problem you did the first time I made this recipe. I decided to check the original recipe from Reese’s and have had success with a few tweaks: use an ungreased, non-stick mini muffin pan; bake for 10-12 minutes until puffed and lightly browned; remove from oven and immediately press peanut butter cup into center; do NOT return to oven but instead let cool in pan for 5 minutes; remove cookies from pan and cool on wire rack. I hope this helps…I have a batch in the oven right now and so far so good :-).
Jeanine Friesen says
January 13, 2014 at 3:49 pm
Sorry to hear that, Sherrill, Megan shared some great tips. I did have to be careful with them, but was able to get them out. Another option is to bake them in those cute little cupcake liners, you can get them in holiday colours or foils as well. then you wouldn’t have to worry about getting the timing right.
January 13, 2014 at 5:50 pm
I did try to do some with cupcake liners as well. All of those went into the garbage. Just didn’t work for me! Try to get off the liners afterwards was impossible!.
I’ll try it again at some point with some of those tips and hope they turn out better. The ones that I made are not pretty, but they sure did taste good. 🙂
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