AND THEY'RE GLUTEN FREE!! AND TOTALLY NOT WW FRIENDLY.
(They do contain, dairy (lots of butter), and peanut butter
If you would like to make these non-gluten free, just use equal amounts regular wheat flour and omit the xantham gum.
I'm not kidding these cookies are da bomb!!! I have been making these for well over ten years now and cannot remember where I got the recipe from originally, besides, I adapted them to be gluten free as I'm living with two celiacs and must adapt every-thing!! You cannot tell these are not made from wheat flour, they are so good.
First you'll have to excuse my kitchen, we are almost finished with a huge remodel and do not have kitchen counter tops, so I'm using the wood that goes under the laminate covering for now. Don't sweat the small stuff, right?! :-)
Ingredients
2-1/4 cups gluten free flour (I use a mixture of Uncle Bob's Red Mill all purpose bean flour mixed with a package of Ener-Ge Sweet Rice flour--it seems to behave rather well for me)
2 tsp Xantham Gum
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, room temperature
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs, room temperature
2 tsp vanilla
chocolate chips, peanut butter chips, white chocolate chips (your preference, I use all three)
Heat oven to 325.
Combine flour, xantham gum, baking soda and salt in a bowl, whisk to combine.
Beat together the butter, peanut butter, sugar and brown sugar in large bowl until light and fluffy, about 3 minutes.
Add the eggs and vanilla until blended, stir in the flour mixture until blended and a dough forms.
Then add the cookie chips of your choice. Here I just eyeball it. You can add as many or little as you like for your taste preference. I like all three because the chocolate and white chocolate chips are sweet, but the peanut butter chips really balance it all out.
I use the medium scoop from Pampered Chef to drop the cookies on the baking sheet (you can line or unline with parchment paper-your preference), they seem to make a nice size cookie that cooks up kind of crunchy yet chewy.
You can fit a dozen on a baking sheet, bake for 15-17 minutes or slightly browned around the edges. Using your index and middle finger, press slightly on the cookies to flatten them out a little bit. I get about three dozen cookies or so from this recipe, depending on how "rounded" I scoop.
PERFECT!!
