Double Chocolate Chip Cookies with Peanut Butter Cups (Gluten Free)
These chocolatey with peanut butter cup cookies can't be beat! You can also use different gluten free candies in place of the peanut butter cups. Try with cut York Peppermint Patties for the holidays!
Equipment
- 1 or 2 rimmed baking sheets
- parchment paper
Ingredients
- 1 ¼ cups plus 2 tbsp Bob’s Red Mill 1 to 1 Gluten Free Baking Flour or see note* below for substituting with no xanthan
- 1 tablespoon cornstarch, gf
- 1 teaspoon baking soda, gf
- ¾ teaspoon salt use ¼ teaspoon if using salted butter
- ¾ cup unsalted butter, cut up or dairy free stick butter
- 1 cup, plus 2 tbsp packed brown sugar
- ½ cup cane sugar or granulated sugar
- 2 large eggs
- 4 oz. Guittard Extra Dark Chocolate Baking Chips or other gluten free dark chocolate for melting
- ½ cup Guittard Unsweetened Guittard Cocoa Rouge Cocoa Powder or Hershey’s Unsweetened Cocoa Powder, gf
- 1 teaspoon vanilla, gf
- ½ -¾ cup Guittard Extra Dark Baking Chips, gf or other gluten free dark chocolate baking chips
- 16-18 mini Trader Joe’s Dark Peanut Butter Cups, chopped or certified gluten free peanut butter cups reserve ⅛ of the total for cookie tops
Note* - For a softer (non xanthan gum) cookie ~ for the 1 ¼ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour substitute:
- ⅝ cup plus 1 tbsp Bob’s Red Mill Organic Brown Rice Flour, gf
- ⅜ cup Bob’s Red Mill White Rice Flour, gf
- ⅜ cup plus 1 tbsp Bob’s Red Mill Tapioca Flour, gf or other gluten free tapioca starch
Instructions
- Measure into a medium bowl, the gluten free 1 to 1 flour or substitution flours, cornstarch, baking soda, and salt (if using). Stir together.
- Melt the chocolate in the microwave for 15-25 seconds.
- Cream the butter and the sugars together in the bowl of a stand mixer or in a bowl with a hand mixer. Add the eggs and mix in. Add the melted chocolate and mix on medium speed. Next add the cocoa powder mixing on low speed. Mix in the vanilla.
- Add the flour mixture and mix in until just combined. Stir in by hand the chocolate chips and the peanut butter cup pieces, reserving ⅛ of the amount of peanut butter cup pieces for the cookie tops.
- Chill the dough for 1-2 hours.
- Preheat the oven to 350° F. Scoop or form 1 ½ inch cookie balls and place six at a time on a baking sheet lined with parchment. (Or make 1” cookie balls and bake for less time). Press one or two peanut butter cup pieces to the top of each cookie ball.
- Bake each tray for 11 -14 minutes. Let cookies cool on the baking sheet for 3-5 minutes before carefully removing to a parchment lined wire rack to finish cooling. Best if eaten within 3 days.