Gluten-Free Double Chocolate Peanut Butter Chunk Cookie

Name: Gluten-Free Double Chocolate Peanut Butter Chunk Cookie
Ingredients: 3 tablespoon cocoa powder; 1/2 teaspoon baking soda; pinch of kosher salt; 1 cup chunky peanut butter; 3/4 cup dark brown sugar; 1 teaspoon pure vanilla extract; 1 whole egg plus one egg white, whisked; 3 ounce chocolate (containing sixty- to sixty-eight percent cocoa solids), chopped into small chip-sized pieces

The Daily Meal Staff|Dec. 1, 2015 3:28 pm EST

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Lose the gluten not the taste with these decadent chunky, chocolate-peanut butter cookies that are perfect for edible food gifts or a delicious after-dinner treat. — Angela Carlos

Servings

1

Gluten-Free Double Chocolate Peanut Butter Chunk Cookies

Ingredients

3 tablespoon cocoa powder
1/2 teaspoon baking soda
pinch of kosher salt
1 cup chunky peanut butter
3/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1 whole egg plus one egg white, whisked
3 ounce chocolate (containing sixty- to sixty-eight percent cocoa solids), chopped into small chip-sized pieces

Directions

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
In a small bowl, mix together the cocoa powder, baking soda, and salt to combine.
Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and eggs, and mix to combine. Add ingredients from small bowl and mix until fully combined. Add chocolate and mix until just combined.
Using a spoon, form cookies into 1 ¼ inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Using the back of a fork, gently press balls down to form a disc shape.
Bake for 20 minutes. Remove from oven and let cool completely so cookies can firm up before eating.