My Chocolate Peanut Butter Pillow Cookies are dense, rich, chocolaty and delicious! They’re perfect when you dip them in a cup of coffee or cocoa and they’re a gluten-free treat, great for sharing with friends!
I’ve been really trying to mentally get into the Christmas cookie game, but I’ll be honest, it’s been rough! When the weather is in the 60s and I’m hauling around my neighborhood in shorts and a tank…doesn’t really scream “Christmas cookie season”.
But, I can eat cookies, despite the weather, right? You too? Good.
Quick explanation about these Chocolate Peanut Butter Pillow Cookies.
I don’t exactly like peanut butter cookies. Eek, don’t shoot! But my husband loves those peanut butter blossom cookies. You know the ones? So, for his sake, I made a cookie that combines those two flavors into one puffy cookie.
Yes, you could press in a chocolate Kiss of some sort, if you’d like. But not necessary.
These cookies are a peanut butter cookie I can get behind! They’re super delicate yet dense. They’re rich but you could easily eat a few, dipped in coffee or cocoa. And they taste like peanut butter cups! Win.
- ¼ cup butter, softened
- ½ cup peanut butter
- ½ cup coconut sugar (or brown sugar)
- 1 egg
- ½ cup gluten free flour blend
- ¼ cup cocoa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
- raw sugar, for rolling
- Preheat your oven to 350 degrees and line your baking sheets with parchment.
- In the bowl of your mixer, beat your butter, peanut butter and sugar on medium until creamy. Next, add the egg and beat until fully mixed in. Turn down the speed and add all of the dry ingredients. Let the mixer carefully mix the dry ingredients in until it is pulled into a dough.
- Use a Tbs scoop to scoop balls of dough, roll in between your palms, then roll in raw sugar. Place the dough ball on the baking sheet. Repeat with all of the dough, placing 12 maximum on a baking sheet, evenly spaced.
- Bake your cookies for 11 minutes, until they’re cracked on top (don’t overbake). Let the cookies cool slightly on the baking sheet, then carefully move them to a wire rack to finish cooling. Serve with a cup of cocoa and enjoy!
- Baked cookies can be kept in a sealed bag on the counter for 3 days or in the fridge for 7 days. They’re best if enjoyed the day they’re made.