Gluten Free Friday: Reese’s Pieces Cookies

Hubs and I have had a monstrous sweet tooth lately.  One of the things I haven’t really made since our conversion to gluten free is homemade cookies.  We tried one of the store-bought gluten free cookie mixes and it was terrible.  Dry as dust and literally crumbled TO dust.  Not a keeper.  As with all things gluten free, homemade is better.  I checked my copy of You Can’t Believe It’s Gluten Free, my go to cookbook for new recipes.  I adapted the recipe for the potato-based chocolate chip cookies (p. 356) and subbed out Reese’s Pieces for the chocolate chips.  These made a very cakey, soft cookie.  The one thing I’d do differently would be to press the cookies out and THEN just press the Reece’s Pieces into the cookies rather than mixing them in (they all kind of sunk to the bottom).  The original recipe claims to make 36 cookies, but as a rule cookbooks ALWAYS claim cookie recipes make like 3 dozen when really they only make like 20 cookies, because who wants nanocookies?

Ingredients:

  • 1/2 cup butter
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons water
  • 1 cup potato starch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 teaspoons xanthan gum
  • 2 small packs Reese’s Pieces

Directions:

  1. Preheat the oven to 375.
  2. Grease your cookie sheet.
  3. Cream the butter and sugar.
  4. Add the egg and beat until light and thick.
  5. Add the water and vanilla and beat until well combined.
  6. Add all the dry ingredients except the candies.  Beat until thick and creamy.
  7. Drop by rounded spoonfuls onto the prepared baking sheet.
  8. With moistened fingers, press to a 1/4 inch thickness.
  9. Gently press the candies into the tops of the cookies.
  10. Bake for 8 to 9 minutes, until lightly browned.
  11. Carefully transfer from the cookie sheet to a rack and let cool completely.

 

 

Gluten Free Friday: Reese's Pieces Cookies
 
Hubs and I have had a monstrous sweet tooth lately.  One of the things I haven't really made since our conversion to gluten free is homemade cookies.  We tried one of the store-bought gluten free cookie mixes and it was terrible.  Dry as dust and literally crumbled TO dust.  Not a keeper.  As with all things gluten free, homemade is better.  I checked my copy of You Can't Believe It's Gluten Free , my go to cookbook for new recipes.  I adapted the recipe for the potato-based chocolate chip cookies (p. 356) and subbed out Reese's Pieces for the chocolate chips.  These made a very cakey, soft cookie.  The one thing I'd do differently would be to press the cookies out and THEN just press the Reece's Pieces into the cookies rather than mixing them in (they all kind of sunk to the bottom).  The original recipe claims to make 36 cookies, but as a rule cookbooks ALWAYS claim cookie recipes make like 3 dozen when really they only make like 20 cookies, because who wants nanocookies?
Author:
Recipe type: Dessert
Cuisine: Gluten free
Ingredients
  • ½ cup butter
  • ½ cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons water
  • 1 cup potato starch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1¼ teaspoons xanthan gum
  • 2 small packs Reese's Pieces
Instructions
  1. Preheat the oven to 375.
  2. Grease your cookie sheet.
  3. Cream the butter and sugar.
  4. Add the egg and beat until light and thick.
  5. Add the water and vanilla and beat until well combined.
  6. Add all the dry ingredients except the candies.  Beat until thick and creamy.
  7. Drop by rounded spoonfuls onto the prepared baking sheet.
  8. With moistened fingers, press to a ¼ inch thickness.
  9. Gently press the candies into the tops of the cookies.
  10. Bake for 8 to 9 minutes, until lightly browned.
  11. Carefully transfer from the cookie sheet to a rack and let cool completely.

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