Chocolate Peanut Butter Chip Cookies (Gluten Free)

Ingredients

• 1-1/4 cups (140g) gluten-free all-purpose flour blend* or all-purpose flour
• 1/3 cup (28g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup butter (1 stick; 113g), softened to cool room temperature
• 1/2 cup (99g) granulated sugar
• 1/3 cup (71g) firmly packed brown sugar
• 1 large egg (50g)
• 1 tsp vanilla extract
• 1/2 cup (79g) peanut butter chips, plus extra for decorating

Instructions

1. 1

   Preheat the oven to 350°F (177°C). Line a...: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a Silpat baking mat.

2. 2

   In a medium bowl, whisk together the flour,...: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt until thoroughly combined. Set aside.

3. 3

   With a stand mixer or hand mixer, cream...: With a stand mixer or hand mixer, cream together the butter and both sugars until smooth and lightened in color. Add in the egg and vanilla. Beat until creamy. Add the dry ingredients, half at a time, to the butter mixture and beat until fully incorporated. Stir in the 1/2 cup of peanut butter chips.

4. 4

   Scoop the cookie dough by tablespoons and drop...: Scoop the cookie dough by tablespoons and drop onto the prepared baking sheet about an inch apart. (I used my 2 tsp scoop, heaped with dough.) If desired, press 3 or 4 peanut butter chips on the top for decoration.

5. 5

   Bake for 8 to 10 minutes or until...: Bake for 8 to 10 minutes or until cookies are just set. Watch carefully because it can be hard to tell when chocolate cookies are done. Cool for 5 minutes on the baking sheet, which helps them finish cooking in the center, before transferring to a wire rack to cool completely. Store leftover cookies in an airtight container.