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Flourless Reeses Cookies

These Flourless Reeses Cookies are a gluten-free delight! Soft, chewy, and packed with peanut butter and chocolate, they’re simply irresistible.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 30 mini Reeses Peanut Butter Cups unwrapped

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the granulated sugar and dark brown sugar. Stir them together until well combined.
  • Mix in the baking soda to the sugar mixture.
  • Add the creamy peanut butter to the bowl. Mix well until fully incorporated.
  • Crack the egg into the mixture and add the vanilla extract. Stir until smooth.
  • Gently fold in the unwrapped mini Reeses Peanut Butter Cups.
  • Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
  • Bake for about 10-12 minutes, or until the edges are set but the centers still look slightly underdone.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Spoon or Spatula
  • Baking Sheet
  • Parchment Paper
  • Oven

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a nut-free option, use sunbutter or any seed butter.
  • Consider freezing cookies for longer storage and thawing at room temperature when ready to enjoy.