Gluten-Free Double Peanut Butter and Chocolate Chip Cookies

Hi Bakers, I love peanut butter and chocolate so much. I eat peanut butter cups whenever I can and even know that the seasonal tree version or Easter egg one is fresher than the regular ones! Plus, they have a better ratio of peanut butter and chocolate but that is a tangent for another day... These cookies taste like the peanut butter version of the classic chewy and crispy chocolate chip cookie with the addition of peanut butter chips! So, make this if you love peanut butter and chocolate and want to try a new cookie. Share and enjoy with your friends and family and let me know what you think! -Carolyn

Gluten-Free Double Peanut Butter and Chocolate Chip Cookies

Dry

1½ cups plus 2 Tablespoons Cup4Cup Multipurpose gluten-free flour

1 teaspoon Koda Farms Sweet Rice Flour

½ teaspoon xanthan gum

½ teaspoon salt

½ teaspoon baking soda

Wet

½ cup softened butter

¾ cup light brown sugar

½ cup granulated sugar

2 large eggs

½ cup Jiff or other creamy peanut butter

½ teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 cup peanut butter chips

Preheat oven to 375 F

Dry

Whisk dry ingredients together in a medium-sized bowl and set aside.

Wet

In a large bowl, cream butter and sugars until well mixed. Add eggs, vanilla, and peanut butter and beat until combined. Add dry mixture and beat well. Stir in chips. Scoop onto the cookie sheet and bake for 10-12 minutes or until browned but still slightly soft in the center. Cool on a rack and enjoy!