Peanut butter cup cookies have always been a favorite of mine. These cookies have all the classic peanut butter flavor in a moist rich cookie wrapped around a peanut butter cup.
Baking cookies has been a Christmas tradition for many generation in my mother’s family. My mother and her sisters would gather together to bake and exchange cookies. They did this for many years. Peanut butter is used in many different kinds of cookies but this recipe is my favorite. The richness of the peanut butter coupled with peanut flour creates a wonderful flavor.
Below are a few more sugar-free cookies recipes that we enjoy.
Raspberry Thumbprints are another tasty cookie. These are filled with sugar-free raspberry jam and drizzled with chocolate.
Gingerbread cookies are always a favorite with children. This soft chewy cookies is rich in molasses and spices.
Jump to Recipe Print RecipeYou will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
To mix the cookies dough:
In a mixer bowl combine butter, Brown Sugar Sweetener Mix, egg, sugar-free peanut butter, and vanilla extract. Beat until smooth and creamy. Scrape the sides of the bowl. Add the peanut flour, lupin flour, and baking soda. Mix well.
Scrape dough into a ball. Wrap it in plastic wrap. Refrigerate for 1 hour.
Baking the cookies:
Spray 2 cupcake pans well with Pam Spray.
Preheat oven to 350 degrees F. Divide dough into 18 balls.
Place one ball in the cup of each cupcake. Bake for 10-12 minutes.
Remove pans from the oven. The cookies should be mounded up and have filled the bottom of the each cupcake part.
Promptly push a peanut butter cup down into each cookie. The dough should mound up along the sides of the peanut butter cup.
Cool the cookies completely in the fridge. This will make it much easier to remove them from the pan. When cooled take the tip of a sharp knife and cut around the cookies. They should pop right out of the cupcake pan.
These cookies are so moist and delicious. The peanut flour texture is so akin to regular flour texture. This is one of the reason I love to use it in baking.
You may wonder what lupin flour is! Lupin flour is a type of flour made from the legume, sweet lupin beans. This flour is low in carbohydrates, high in protein and rich in fiber. Lupin flour has  minimal fat and net (digestible) carbs. This is the carbohydrates that influence blood sugar levels. To learn more about lupin flour, read this post.
Peanut Butter Cup Cookies, Keto, THM S, Gluten-free, Sugar-free
- 1/2 cup butter, softened
- 1/2 cup Brown Sugar Sweetener Mix or Gentle Sweet.
- 1 egg
- 1/2 cup sugar-free peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup THM Peanut Flour
- 1/2 cup lupin flour
- 3/4 teaspoon baking soda
- 18 peanut butter cups, I used Lily’s peanut butter cups
- Mixing: In a mixer bowl combine butter, Brown Sugar Sweetener Mix, egg, sugar-free peanut butter, and vanilla extract. Beat until smooth and creamy. Scrape the sides of the bowl. Add the THM Peanut Flour, lupin flour, and baking soda. Mix well. Scrape dough into a ball. Wrap it in plastic wrap. Refrigerate for 1 hour.
- Baking: Preheat oven to 350 degrees F. Spray 2 cupcake pans well with Pam Spray. Divide dough into 18 balls. Place one ball in each cup of cupcake pans. Bake for 10-12 minutes. Remove pans from the oven. Push a peanut butter cup down into each cookie. The dough should mound up along the sides of the peanut butter cup. Cool the cookies completely in the fridge. This will make it much easier to remove them.
- To remove the cookies from the pan: Take the tip of a sharp knife and cut around the cookies. They should pop right out of the pan.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
I love my Kitchen Aid Mixer. I works wonderful to make the dough for these cookies.
Skippy sugar-free peanut butter
I love this brand of pans. I have a large cupcake pan and bread pans from this company. This is the regular cupcake pan.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
Peanut Butter Cup Cookies, Keto, THM S, GF, SF
Ingredients
- 1/2 cup butter softened
- 1/2 cup Brown Sugar Sweetener Mix
- 1 egg
- 1/2 cup sugar-free peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup peanut flour
- 1/2 cup lupin flour
- 3/4 teaspoon baking soda
- 18 peanut butter cups I used Lily’s peanut butter cups
Instructions
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Mixing: In a mixer bowl combine butter, Brown Sugar Sweetener Mix, egg, sugar-free peanut butter, and vanilla extract. Beat until smooth and creamy. Scrape the sides of the bowl. Add the peanut flour, lupin flour, and baking soda. Mix well. Scrape dough into a ball. Wrap it in plastic wrap. Refrigerate for 1 hour.
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Baking: Preheat oven to 350 degrees F. Spray 2 cupcake pans well with Pam Spray. Divide dough into 18 balls. Place in the cup cupcake pans. Bake for 10-12 minutes. Remove pans from the oven. Push a peanut butter cup down into each cookie. The dough should mound up along the sides of the peanut butter cup. Cool the cookies completely in the fridge. This will make it much easier to remove them.
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To remove the cookies from the pan: Take the tip of a sharp knife and cut around the cookies. They should pop right out of the pan.
