|The gorgeous floral arrangement is from my friend Allysa|
This isn't the first time I've made these cookies, and I'm quite sure it won't be the last. My parents had their annual christmas party last night, and I wanted to bring some cookies as a hostess gift. Knowing that gluten-free options are always welcomed, I decided to make a batch of these chocolate peanut butter cookies. To change things up a tad I added both semi-sweet chips and dark chocolate chunks, and made sure to chill the dough for the recommended two hours. They turned out better than the first few times I made them, thanks I think to the full chilling time. Although one time I chilled them overnight and I don't think they turned out as well. So maybe two hours really is the magic number? Go ahead and give them a try... you and your gluten-free friends will be smiling at the desert table:)
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
makes about 20 - adapted from averie cooks
1 cup creamy peanut butter (I used Kraft)
1 cup light brown sugar - lightly packed
1 large egg, room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
3 ounces dark chocolate - chips or chopped
3 ounces milk chocolate - chips or chopped
In the stand of an electric mixer, blend the peanut butter and brown sugar together until completely combined - a couple of minutes. Reduce speed to low and add vanilla, egg, and baking soda. Mix to combine. By hand, mix in the chocolate pieces. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350ºF, and line two baking sheets with parchment paper. Remove the dough from the fridge and form into balls, spacing apart several inches on the baking sheet. Bake cookies for about 8 minutes - they may look a little underdone. Remove from oven and let cool on the baking sheets for about 10 minutes, before transferring to a wire rack to cool completely.