Gluten Free Chocolate Chip Peanut Butter Cookies
1 Cup Peanut Butter (use chunky or creamy, whichever you prefer. I hate chunky peanut butter, but hey, whatever trips your trigger)
1/2 Cup granulated sugar
1/4 Cup brown sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla extract (use the real thing, don't even bother with the imitation stuff)
3/4 Cup chocolate chips
I should point out right away that Angela's original recipe calls for a full cup of chocolate chips. You can use that much, but then you end up with a lot of chocolatey melty runniness on the baking sheet, and the cookies don't seem to hold together as well - and this may be because I've substituted some of the sugar with brown sugar, and added the vanilla. Once I scaled back on the amount of chocolate, I liked the result a lot better. But if you want to use a whole cup, knock yourself out.
Preheat oven to 350. Mix all the ingredients together in a bowl, and then drop by rounded teaspoons onto baking sheets.
|Look! They're all the same size!|
A couple of tips here:
* If you use a dough scooper like this one, all your cookies will be a uniform size, and you really will get two dozen cookies out of the batch.
* Spray your scooper with cooking spray so your peanut butter doesn't get all glopped together and stuck in place
* If you're using a metal baking sheet, line it with parchment paper. If you use stoneware, you can skip the parchment.
|Lots of chocolatey chip goodness inside!|
Bake the cookies for about 15 minutes and then cool for five minutes. Pour yourself a nice big glass of milk and try not eat all 24 cookies at once.
|Yum! They're happy you want to eat them!|