Makes about 36 cookies Difficulty
2 cups gf flour* 1 teaspoon baking soda 1/4 teaspoon salt 1-1/2 sticks unsalted butter, at room temperature 3/4 cup gf creamy peanut butter 1/2 cup sugar 1/2 cup gf brown sugar, packed 1 teaspoon vanilla 1 large egg
For frosting: 1-1/2 cups powdered sugar 4 Tablespoons unsalted butter, at room temperature 3/4 cup gf creamy peanut butter 3 Tablespoons cream, warmed 1/4 cup chopped peanuts Gf chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. In a medium bowl, mix together flour, baking soda and salt. Place the butter, 3/4 cup peanut butter and brown and white sugar in the bowl of a stand mixer. Beat with a paddle attachment until light and fluffy. Add vanilla and egg and continue to beat for about 2-3 minutes. Add flour mixture and stir by hand until just blended. Drop heaping Tablespoons onto the baking sheet and bake for 15 minutes. Transfer cookies to a rack to cool.
For frosting: Add powdered sugar, butter, peanut butter and cream to a medium bowl and beat with a wooden spoon until smooth. Stir in peanuts.
When cookies are cool, frost the tops and decorate with chocolate chips.
*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.