Peanut Butter - Chocolate Cookies = Yum!

Peanut Butter-Chocolate Cookies

1 cup creamy peanut butter (Used Smucker's Natural)
1/2 cup Spelnda (If you don't want to use artificial sweeteners, use regular old sugar)
1/2 cup packed light brown sugar
1/2 cup semisweet chocolate chips (Toll House mini chocolate chips)
1 large egg, beaten
1 teaspoon gluten free vanilla extract
Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies

Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

My notes:
We scooped these with a 1T scoop, and ended up with 31 cookies. As written above, each cookie is 2 WW points. I baked mine on Reynolds Wrap non-stick aluminum foil because, quite frankly, I am paranoid that no amount of scrubbing got all of the gluten off of my sheet trays and I haven't made it to the restaurant supply store to get new ones - and of course I am out of parchment. You do not have to use the foil.
Enjoy!


As with anything, this recipe is only GF if you use GF ingredients. Always check labels and if there is ever a doubt, don't eat it. It is just not worth it. :o)