Gluten-Free Goodness: Peanut Butter Butterfinger Cookies Recipe

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This gluten-free version of a classic doesn’t require special ingredients; it can be assembled with basic pantry staples. The ideal (or perhaps I should say, my ideal) peanut butter cookie is crisp around the edges, soft and chewy in the center, and of course, loaded with peanut butter flavor.

Granulated sugar helps produce crisp edges and chewy centers, while brown sugar enriches the peanut butter flavor (both are used in this recipe). Creamy and chunky peanut butter both work well. Of course, flour is typically used in classic peanut butter cookies, but these aren’t your traditional cookies! I decided to take the flour out and stir in a chopped NESTLÉ® BUTTERFINGER® bar. The candy bar adds a bit more texture, flavor and chewiness. And in case you are wondering, yes, Butterfinger is gluten-free! If you are sensitive to gluten, be sure to read the labels on your ingredients to confirm they are gluten-free.

Having created and tested so many cookie recipes during my time with Nestlé Kitchens, I can easily say these Gluten-Free Peanut Butter Butterfinger Cookies are in my top three!

Click here to print.

Ingredients for 24 cookies:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, lightly beaten
1 teaspoon gluten-free vanilla extract
1/2 teaspoon baking soda
1 (1.9 ounces) NESTLÉ® BUTTERFINGER® Candy Bar, finely chopped

Directions:
PREHEAT oven to 350° F. Line baking sheets with parchment paper.

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MIX together peanut butter, granulated sugar, brown sugar, egg, vanilla extract and baking soda in large bowl until smooth. Stir in chopped Butterfinger.

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SCOOP dough by level tablespoon (a small cookie scoop works great too!); roll into a ball. Place on prepared baking sheets. Repeat with remaining dough, spacing balls about 2 inches apart. Flatten balls slightly with palm of your hand or tines of a fork, making a crosshatch pattern.

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BAKE for 10 minutes or until edges are crisp (cookies will puff and then settle back down). Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

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Nutrition Facts per cookie: Calories: 100, Calories from Fat: 50, Total Fat: 6g (9% of DV), Saturated Fat: 1.5g (6% of DV), Cholesterol: 10mg (3% of DV), Sodium: 85mg (4% of DV), Carbohydrates: 10g (3% of DV), Dietary Fiber: 0.5g (3% of DV), Sugars: 9g, Protein: 3g, Vitamin A: 0% of DV, Vitamin C: 0% of DV, Calcium: 0% of DV, Iron: 2% of DV

For more Butterfinger goodness, click here.

Happy baking!

Chris

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

 

3 Comments

  1. Posted February 25, 2016 at 1:51 pm | Permalink | Reply

    These sound beyond amazing! I will have to try them. Thanks for sharing! It’s so difficult (or has been for me) to find a good cookie recipe like that that is gluten free. Thanks again!

    • Posted February 25, 2016 at 3:14 pm | Permalink | Reply

      Hi Dana! I hope you like them as much as we do! My daughter recently shared them with some of her friends and got a big thumbs up. Made me happy!

  2. Posted March 29, 2016 at 2:15 am | Permalink | Reply

    Sounds so delicious!!

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