Peanut butter and chocolate. The two go hand-in-hand. If my peanut butter isn’t paired with jam, it is usually paired with chocolate. These cookies actually pack a triple peanut factor, since they have peanut butter, chopped peanuts, and peanut butter chips baked into them. The recipe for these chewy cookies comes from my mother-in-law. She baked these cookies using regular flour for my kids, and I converted it to gluten-free. I can’t tell you if they turned out just as good as hers, but they definitely didn’t last long here, as everyone enjoyed them.
Yields 6 dozen cookies
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 4 Tbsp cornstarch
- 1 tsp xanthan gum
- 1 tsp baking soda
- 3/4 cup margarine or butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup peanut butter (crunchy or smooth)
- 1 tsp vanilla extract
- 1 cup chopped roasted, salted peanuts
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350°F. Line your baking sheet with parchment paper.
- In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, cornstarch, xanthan gum, and baking soda. Set aside.
- Cream together the margarine, brown sugar, and granulated sugar. Beat in the eggs, peanut butter, and vanilla.
- Mix in the dry ingredients, chopped peanuts, peanut butter chips, and chocolate chips.
- Drop 1-inch balls of dough onto the parchment lined baking sheets, leaving 2-inches between cookies to allow for them to expand.
- Bake in preheated oven for 10 minutes, or until just golden brown around the outside edges.
- Remove from oven and allow to sit on baking sheet for 5 minutes before removing to cooling rack. Cool completely before storing in air-tight container. These cookies also freeze very well.