Recipe - Peanut Butter Chocolate Chip Cookies

As some of you know, one of my most favorite combos when it comes to sweets is peanut butter with chocolate! When I was still in the USA, I use to LOVE reese's peanut butter cups! Well can't even have those any more thanks to this BUT I can still make peanut butter with chocolate in other ways!

So here is another recipe that I just made this afternoon and they turned out almost better I think then any real flour cookies I could have made!

Peanut Butter Chocolate Chip Cookies

Ingredients
1 1/4 cup GLUTEN FREE flour mix
1 ts baking soda
1 1/2 sticks (3/4th cup) butter, softened
1 cup peanut butter (smooth or chunky doesn't matter, just what you prefer)
1/2 cup sugar
1/2 cup dark brown sugar, packed
1 large egg
1 ts vanilla (optional)
1/2 cup dark chocolate chips (semi-sweet work well but I indulged and used 70% dark chips)

Directions
Preheat oven to 350f or 175c. In large mixing bowl, cream together the peanut butter and butter with a mixer on a medium speed. When well combined, add sugars and continue to beat on medium. Keep mixing until mixture becomes light colored and fluffy. Add baking soda and egg to mixer and mix until well blended... that's it for the mixer btw ;)

When creaming process is finished, by hand mix in chocolate chips and then flour 1/3 cup or so at a time until all flour is well combined and chocolate chips are throughly mixed in.

These cookies are so good that you don't even have a reason to 'press them' like normal gluten style peanut butter cookies... they WILL spread out just as a normal 'drop' style cookie will when baking.

Drop by rounded teaspoons onto an UNGREASED cookie sheet and bake in the 350f/175c oven for 12-15mins. Then let cool about 10minutes before removing from cookie sheet to paper towels to cool before storage. You MUST wait before taking these cookies off as they are so fragile that they WILL fall into almost dust if you don't wait to move them.

Repeat with left over dough/mixture until used. I personally transfer each 'set' of cookies from their paper towel cooling to a bowl every time I take a new sheet of cookies out to cool before moving. It saves on space and paper towels.

These cookies are light and every so tasty. This is one recipe I actually like MORE this way then with gluten filled flour. It's easier to mix, make and even cook and they are so much lighter then their gluten filled counter part!

Edited Later
When making these again after I ran out of 'america' style peanutbutter, I used a version of peanutbutter I could find out here in Belgium at a lower cost then the imported american style. This was not a good choice as the ingreditents are completely different. They had no added sugar to this kind, had more added fat and a different amount of peanuts even. When making this recipe, please use the original style peanutbutter by like Jiff, Skippy and other name brands.