Recipe courtesy of Karen Morgan

Gluten-Free Peanut Butter Bombs

The name says it all. But even better? Try the variation-Nutter Butters.
  • Yield: Makes 24 cookies
Share This Recipe

Ingredients

1 1/4 cups (135 g) Cookie Jar Blend (page 121)

1/2 cup (110 g) packed light brown sugar

1/2 cup (100 g) granulated sugar, plus more for coating

1 teaspoon kosher salt

1/2 teaspoon baking soda

4 tablespoons (1/2 stick / 56 g) unsalted butter, cold and diced

2 large eggs

1 egg yolk

2 teaspoons pure vanilla extract

1 cup (240 ml) creamy peanut butter

24 roasted, salted peanut halves

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the Cookie Jar Blend, sugars, salt, and baking soda and beat them briefly to combine. With the mixer still running, add the butter and beat it on the lowest speed for 5 minutes, until the mixture resembles damp cornmeal. Add the eggs, egg yolk, and vanilla and beat the mixture on high until the dough coats the sides of the bowl. Add the peanut butter and mix just to combine it.
  2. Transfer the dough to a glass bowl, cover it, and refrigerate it for at least 24 hours and up to 48 hours for the best results. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or Silpat mats.
  3. Spoon out a heaping tablespoon-size dollop of the dough (45 g) and roll it between your hands to form a ball. Pour 1/2 cup (100 g) granulated sugar on a plate and shake to level it. Roll the balls in the sugar and set them on the lined baking sheets. Stagger the cookie portions, leaving 2 inches (5 cm) between each. Press a peanut half into the top of each ball of dough.
  4. Bake the cookies for 8 to 10 minutes, until they are golden. Let cool on the pan for 10 minutes, then transfer to wire racks to cool completely. These cookies keep beautifully in an airtight container at room temperature for up to 3 days. The dough can be frozen, double-wrapped, for up to 1 month.

Cook’s Note

Variation: Nutter Butters Prepare the dough as directed above but reduce the peanut butter to 1/2 cup (120 ml). Roll out the chilled dough to 1/8 inch (3 mm) thick and cut it into twenty-four 1-by-2-inch (2.5-by-5-cm) rectangles. Set the rectangles on parchment paper- or Silpat-lined baking sheets and press them flat with the tines of a fork. Squeeze the center of each rectangle, to give it a peanut-shell shape, and bake as directed above. Meanwhile, in a bowl, beat together 1 cup (240 ml) creamy or crunchy peanut butter, 2 cups (256 g) confectioners' sugar, 1 1/2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. After the cookies have cooled, smear a little filling onto the backs (the side without fork marks) of half of the cookies. Make a sandwich by topping with a second cookie, back-side down. The cookies will keep in an airtight container for up to a week. The dough can be frozen, double-wrapped, for up to 1 month.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …