Gluten Free Peanut Butter Milk Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Enjoy your favorite homemade chocolate chip cookies with a little peanut butter twist in these Gluten Free Double Peanut Butter Milk Chocolate Chip Cookies. Creamy peanut butter and Reese's peanut butter baking chips combine to give the perfect peanut butter taste in every bite.
Author:
Recipe type: Dessert
Serves: 40 cookies
Ingredients
  • 1 stick butter, room temperature
  • ½ cup creamy peanut butter
  • 3 large eggs
  • 1 cup sugar
  • ¾ cup dark brown sugar
  • 1½ teaspoons vanilla
  • ¾ teaspoon salt
  • ¾ teaspoon xanthan gum (if your gluten free flour blend doesn't already contain it)
  • 1 teaspoon baking soda
  • 2¾ to 3 cups gluten free flour (I used King Arthur brand multi purpose baking mix and used closer to 3 cups)
  • ⅔ cup peanut butter chips, plus more for topping
  • ⅔ cup milk chocolate chips, plus more for topping
Directions
  1. Preheat oven to 375 and line baking sheets with parchment paper. Set aside.
  2. To make cookie dough, in a stand mixer or large mixing bowl, cream together butter, peanut butter, eggs, sugar, and brown sugar, scraping down sides of bowl as needed. Add vanilla and mix until smooth.
  3. Add salt, xanthan gum (if needed), baking soda, and 2¾ cup gluten free flour. Mix until well incorporated, scraping down sides of bowl as needed. Mix on medium speed for an additional minute until dough pulls away from the sides of the bowl. If dough is still sticky, add up to ¼ cup more flour until it no longer sticks to your finger and dough pulls away from the sides of the bowl.
  4. Add ⅔ cup peanut butter chips and ⅔ cup chocolate chips and mix on low or with a wooden spatula.
  5. Bake rounded tablespoon balls of dough on parchment paper 2" apart at 375 degrees for 9-11 minutes until cracking on top and browning around the edges. Remove from oven and slide parchment paper with cookies onto a cooling rack. Allow cookies to cool and set completely. While cookies are still hot, push extra peanut butter chips and milk chocolate chips into tops of cookies.
  6. Store extra cookies in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-peanut-butter-milk-chocolate-chip-cookies/