Gluten-Free Peanut Butter and Chocolate Truffle Cup-Cookies
Author: Jeanine Friesen
3/4 cup plus 2 tablespoons all-purpose Gluten-Free Flour (see NOTE)
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
8 ounce cream cheese, softened
2 cups confectioners' (icing) sugar
2 cups semi-sweet chocolate, melted
1 1/2 teaspoons maple flavouring
2 tablespoons finely chopped peanuts (optional)
Preheat oven to 375 degrees F.
In a small bowl, stir to combine the flour, xanthan gum, salt and baking soda. Set aside.
In a stand mixer, fitted with the paddle attachment, mix the butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy. Scrape down the mixing bowl. Add the egg, vanilla and milk to the mixing bowl, and beat again until mixed. Add the flour mixture, and mix until well combined.
Line a mini-muffin tin with 20 mini-muffin paper liners. Using a small cookie scoop, place about 1 Tbsp of the cookie dough into each of the 20 mini-muffin cups. Bake in preheated oven for 8-9 minutes.
Remove cookies from oven, and allow to cool for 1 minute on a cooling rack. Using the back of a wooden spoon, or a mini-tart shaper, press an indent into the middle of each peanut butter cookie. Do not press through the sides or bottom, as this will be where the Chocolate Truffle filling will go. Remove cookies from muffin pan and allow to cool for another 15 minutes.
While the cookies are cooling, we can make the Chocolate Truffle mixture. In the bowl of a stand mixer, add the cream cheese, confectioners' sugar, melted chocolate, and maple flavouring. Using a paddle attachment, beat the mixture until it is smooth. Scrape down the sides of the bowl, and beat again for 2-3 minutes, until light and smooth. Spoon mixture into a pastry bag fitted with a large star tip. Carefully pipe the Chocolate Truffle filling into the cooled peanut butter cookies, being sure to fill the indent, and create a swirl at the top of the cookie, making it look like a little cupcake. Top with finely chopped peanuts (optional).
Refrigerate, in an air-tight container, until ready to serve.
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/gluten-free-peanut-butter-and-chocolate-truffle-cup-cookies.html