Gluten-Free Double Peanut Butter and Milk Chocolate Chip Cookies

Gluten-Free Double Peanut Butter and Milk Chocolate Chip Cookies

Your search for the best gluten-free cookie recipe is over. These chocolate chip cookies use a creamy peanut butter spread and peanut butter chips for a doubly delicious PB taste. And the recipe is so simple, it’ll quickly become your gluten-free go-to dessert.

SKILL LEVEL
beginner
PREP
15 min
BAKE
13 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
1/2 cupbutter or margarine (1 stick) , softened
3/4 cupsugar
1/3 cupREESE'S Creamy Peanut Butter
1 egg
1/2 teaspoonvanilla extract
1-1/4 cupsgluten-free all-purpose baking mix
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1 cupHERSHEY'S Milk Chocolate Chips
1 cupREESE'S Peanut Butter Chips

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together baking mix, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
  • 3. Bake 13 to 15 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
  • NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.
Ingredients sitting on a table

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