Makes about 3 dozen cookies. Difficulty
1/4 pound (1 stick) unsalted butter, room temperature 1/3 cup gf peanut butter 1/2 cup sugar 1/4 teaspoon salt 1 egg yolk 1 whole egg 1 teaspoon gf vanilla 1-1/4 cups gf flour 2 cups gf semi-sweet chocolate chips (Hershey’s is ok) 1/4 cup granulated sugar
Beat butter, peanut butter, sugar and salt until smooth and fluffy. Add egg yolk and continue to beat until well blended. Add remaining egg and vanilla and beat until thoroughly mixed. Reduce speed on mixer to low and gradually add gf flour. With a wooden spoon, stir in chocolate chips. Cover and refrigerate dough until firm (about an hour).
Preheat oven to 375 degrees F.
Roll a 1-inch piece of dough between palms of your hands until a nice, round ball is formed. Roll ball in remaining sugar. Place on ungreased cookie sheet. With the back of a fork, press tines cross-wise on top of cookie to form a pattern and to flatten cookie dough slightly. Repeat process with remaining dough. Bake for 6-8 minutes or until lightly browned. Let cool slightly on cookie sheet before transfering to a cooling rack.
In this recipe we used The Gluten-Free Pantry’s Country French Bread Flour Mix for our gf flour.