Peanut butter and chocolate combine to make a gluten free version of this classic cookie.
Yield: 2 dozen cookies
½ cup (110 g) unsalted butter
½ cup (135 g) peanut butter
½ cup (110 g) brown sugar
½ cup (100 g) granulated sugar
1 large egg
2 tablespoons (30 g) milk
1 teaspoon (5 g) vanilla extract
1 ¾ cups (245 g) Cup4Cup Multipurpose Flour
1 teaspoon (3 g) baking soda
1 teaspoon (3 g) kosher salt
Granulated sugar, for rolling
24 chocolate candies, such as Hershey’s Kisses
- Preheat oven to 375°F.
- Beat butter and peanut butter in the bowl of a stand mixer until smooth. Scrape down the bowl. Add both sugars and beat until combined. Add the egg and vanilla, and then mix until smooth. Add the milk and mix to combine.
- In a small bowl, whisk together the flour, baking soda and salt. With the mixer on low speed, gradually beat in the flour mixture in two batches.
- Refrigerate the dough for 30 minutes.
- Scoop dough and roll into 1.5-inch balls. Pour about ½ cup or granulated sugar in a small bowl. Roll the balls of dough in the sugar. Place 2 inches apart on parchment-lined baking sheets.
- Bake for about 10 – 12 minutes and until the cookies are cracked and light golden brown on the edges. Immediately press a chocolate into the center of each cookie. Cool cookies on baking sheets or a wire rack.