Saturday, July 28, 2012

Gluten Free Chocolate Chip, Peanut Butter Cookies

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Chocolate Chip, Peanut Butter Cookies

I just have to say, I absolutely LOVE cookies, I could eat them breakfast, lunch and dinner.  My philosophy with food is why eat real food, if you have cookies around especially peanut butter ones; they count as a protein so it should really count as a nutritious meal.(right?)  This recipe is out of  my favorite cookbook,  The Pillsbury,  Complete book of baking again.  I decided I should include a picture of this book, so you can really understand my true love for this book.  If you like peanut butter, this recipe is great and the texture is WONDERFUL, the best part is these cookies stayed fresh for days in a zip-lock in the fridge.  Try these cookies, I think you will like them, Natalie.


-1 cup sugar

-1 cup firmly packed brown sugar(I like dark)

-1 1/2 cups butter softened

-1 cup chunk peanut butter ( I use Skippy)

-2tsp pure vanilla

-2 large eggs

-3 1/2 cups Pamela's Bread Flour

-1/2 tsp salt

-2 tsp baking soda

-2 cups semi-sweet chocolate chips( I use Guittard, they are GF)


   Preheat oven to 375 degrees, use a greased cookie sheet and bake for 8-10 min, they will be a light golden brown.  Don't over bake them, and remove them from the cookie sheet to cool. 

    In a large bowl or mixer combine butter, sugar,  brown sugar and peanut butter mix until they are light and fluffy.  Next add vanilla and eggs, mix them well and scrape the sides.  Then add flour, baking soda and salt and mix well.  Lastly add the chocolate chips.  I made the dough then put it in the fridge for an hour, then rolled the dough into balls; some I flattened with a fork and others I did the criss-cross pattern, but all of them I sprinkled with sugar on top.  Either way you make your cookies they still looked and tasted GREAT!!!



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