Peanut Butter Cup Cookies with Sea Salt {gluten-free}


It's been one of those days.

Forget the laundry that needs folded, the articles that need written, the work that needs finished. You know those days when you have a lot of "things" on your to-do list but can't quite get around to any of it? Yeahhhh, we all have those days.

And since I can't really focus on anything else, I'll share these cookies that you should probably make ASAP.

Because all you need is one bowl and a wooden spoon. Because it's flourless. And filled with peanut butter cups. And peanut butter. And did I say peanut butter cups? And will make any child (or adult for that matter!) love you forever.  


You can use good ol' Reese's peanut butter cups or switch it up and buy the dark chocolate version. 


  Peanut Butter Cup Cookies with Sea Salt {GF}

  • 1 cup peanut butter

  • 3/4 cup dark brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

  • 8 peanut butter cups, chopped

  • Flaked sea salt, for topping


  1. Preheat oven to 350 degrees.

  2. In a large bowl, mix the peanut butter and brown sugar until completely combined. Add the egg and mix to combine. Then add in the rest of the ingredients except the peanut butter cups and sea salt topping.

  3. Once the dough is completely combined, add the peanut butter cups and stir a few times to mix in slightly. The dough will be thick, don't worry! And don't overmix the peanut butter cups in, just mix slightly.

  4. Using a cookie scoop, make small dough balls and place on a parchment-lined baking sheet. Use a fork to make a cross-hatch pattern and sprinkle the top with flaked sea salt.

  5. Bake for 9-10 minutes and rotate sheets halfway through baking. Take out and let cool slightly, then remove to wire rack to cool completely.

  6. You can store these at room temperature or in the refrigerator. Or you can freeze for up to 3 months.


I'm predicting these cookies will be a hit around Halloween next month too...