These at ease and chewy cookies are impressed by the classic flavor of peanut butter cups.
Serious Eats / Elizabeth Barbone
Why It Works
- The protest of all peanut butter and no butter or shortening presents the cookies a affluent peanut butter flavor.
- The two eggs and baking soda leaven the cookies, so that they bake up into exiguous mounds, as a replacement of spreading into flat cookies.
No longer too long previously, a buddy asked me to tweak my classic chocolate chip cookie recipe. And by “tweak,” he supposed, “change into it into chocolate cookies with peanut butter chips.” He used to be handsome particular, asking for that I protest cocoa powder to glean a moist, chocolaty dessert. Made sense to me!
I did like minded what he asked—I added cocoa powder to the chocolate chip cookie recipe, cutting aid on the rice flour to compensate. However the cookies didn’t non-public the affluent, chocolate-heavy punch I was procuring for. They had been like minded k, and “k” steadily defeats the total motive of cookies in the first situation.
As I stirred peanut butter chips into the chocolate batter, I muttered, “You bought peanut butter in my chocolate!” I laughed at my non-public humorous story due to nobody else used to be there to understand my callback to a decades old Reese’s Peanut Butter Cup industrial. Finally, I needed to execute the bit, “You bought chocolate in my peanut butter,” I spoke back to myself. After which it hit me: Why not are attempting baking a batch of peanut butter cookies with chocolate chips?
Unnerved by the postulate of a gluten-free peanut butter cup cookie, I ended up improving a flourless peanut butter cookie recipe, which bakes up thin and crisp. I wanted this batch to be good and chewy and thick enough to envelop and face as a lot as the chocolate chips. So I added an additional egg and merely enough rice flour to present the cookies some body.
The cookies baked up at ease and chewy, and the combo of peanut butter and milk chocolate chips conjured the classic flavor of a peanut butter cup.
June 2014
Gluten-Free Chocolate Chip Peanut Butter Cookies Recipe
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3/4 cup (3 ounces) white rice flour
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1 teaspoon baking soda
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1 cup (about 9 ounces) murky brown sugar
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1 cup (about 8 ounces) silent or creamy peanut butter
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2 tall eggs
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1 teaspoon pure vanilla extract
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1 cup milk chocolate chips (scrutinize display conceal)
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Adjust oven rack to center situation and preheat oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper. In a little bowl, breeze collectively white rice flour and baking soda. In a tall bowl, scurry collectively murky brown sugar, peanut butter, eggs, and vanilla extract with a wood spoon except silent. Add dry ingredients and scurry except a dough kinds. Proceed in chocolate chips.
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Working in 2 batches, plunge rounded tablespoons onto 1 prepared baking sheet, spacing dough about 2 inches apart. Bake except cookies are situation and evenly golden brown, about 10 minutes.
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Enable cookies to chill a exiguous bit on baking sheet for 5 minutes. Transfer to a wire rack to chill completely. Repeat with final dough and unused prepared baking sheet. Retailer cookies in an airtight container at room temperature for as a lot as 4 days.
Special Equipment
Rimmed baking sheets
Notes
If that that you just can presumably even be dairy-free or glean not love the taste of milk chocolate, merely change the milk chocolate chips with murky or dairy-free chocolate chips.
Read More
- Chocolate Peanut Butter Cupcakes
- Peanut Butter Chocolate Cake
- No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats
- Chocolate Peanut Butter Cup Ice Cream
- No-Bake Crispy Corn Flake Chocolate Peanut Butter Bars
- Triple Decker Peanut Butter Brownies
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