These gluten free peanut butter cookies call for just 4 ingredients and you can't tell they are GF. The delicious chocolate frosting is an easy stir together frosting that you pour on hot for the perfect peanut butter cup type cookie. Recipe makes about 3 dozen cookies.
2cupsgranulated sugar(plus additional sugar to press cookies flat)
2eggs
2Tablespoonsvanilla extract
For The Frosting
½cupbutter
1/3cupmilk
4Tablespoonsunsweetened baking cocoa
3 1/2cupspowdered sugar(this is a 1 pound bag of powdered sugar)
1Tablespoonvanilla extract
Instructions
To Make The Cookies: Preheat the oven to 375 F. Line three cookie sheets with parchment paper.
Combine peanut butter, sugar, eggs and vanilla in a medium mixing bowl. Mix thoroughly with a spoon.
Use a 1oz cookie scoop to make balls of dough. Dip a water glass in sugar and use it to press each cookie to about 1/4" thick. Continue to dip the glass in sugar between each cookie.
Bake in preheated oven for 9-10 minutes. Cookies will look puffy and edges will be barely starting to brown. Do not overcook. Remove sheets and set aside to cool.
To Make The Frosting:Add the butter to a medium sauce pan and turn the stove to medium-heat. Add the milk, and baking cocoa.
Whisk until the mixture comes to a boil. Remove from heat and whisk in the powdered sugar and vanilla. Continue until all lumps are gone and the frosting is smooth.
Use a serving spoon to ladle the hot frosting over each cookie immediately. Allow the frosting to set and then store in a single layer in an airtight container until ready to serve.