Gluten Free Peanuts and Chocolate Cookies
Trader's Dark Chocolate Cups and Blister Peanuts make these gluten free cookies delicious and bursting in flavor! Chocolate and peanut butter: two of the best combinations ever!
Ingredients
- 1 ¼ cups plus 1 tablespoon brown rice flour, gf
- ¾ cup white rice flour, gf
- ½ cup tapioca starch, gf
- 1 tablespoon cornstarch
- 1 teaspoon baking soda, gf
- 1 teaspoon Kosher salt, or 1/2 teaspoon of salt omit if using salted butter
- ¾ cup unsalted butter or dairy free stick butter
- 1 cup packed brown sugar
- ½ cup cane sugar
- 2 large eggs
- 1½ teaspoons vanilla extract, gf
- 1 cup Guittard Extra Dark Baking Chips, gf or other gf dark chocolate chips
- 8-9 Trader Joe's Dark Peanut Butter Cups, chopped or other gf peanut butter cups
- 1/4 cup Trader Joe's Blister Peanuts or other salted peanuts
Instructions
- In a large bowl by hand or in an electric mixer, mix the butter and the sugar until well combined.
- Add the eggs and vanilla and mix until incorporated. Stir in the rice flours, tapioca, cornstarch, baking soda, and salt.
- Stir in by hand or on low speed of the mixer, the chocolate chips and nuts. Finally stir in by hand, the chopped peanut butter.
- Refrigerate the dough for 45 minutes to an hour.
- Preheat the oven to 350 degrees F.
- Scoop onto a parchment lined baking sheet, using a #18 scoop or by rolling into 1 1/2 inch balls and placing 6 cookies at a time on the baking sheet.
- Bake for 10-13 minutes. Remove from the oven but let sit on the baking sheet for 2 minutes before carefully removing to a wire rack. The cookies will be crisp on the outside and soft on the inside.
Notes
Gooey chocolatey goodness combined with peanuts and peanut butter cup peanut filling. Yum! Serve these with vanilla ice cream, or spread some softened vanilla ice cream between two cooled cookies, then wrap in cellophane and freeze for 2-3 hours. Everyone will love the cookies either way!