Reese’s Peanut Butter Chocolate Chip Cookies {Gluten Free}
Serves: 18 cookies
 
Ingredients
  • 2 cups gluten free multi purpose baking mix
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 Tablespoons coconut oil, melted
  • ½ cup sugar
  • ¼ cup packed dark brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • ½ cup chocolate chunk pieces (I used mini Hershey's chocolate eggs, roughly chopped)
  • ½ cup chopped Reese's peanut butter cups (~ 4-5 large Reese's)
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a bowl, mix together baking mix, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, with an electric mixture on medium speed beat together butter, melted coconut butter and sugars until light and fluffy. Add egg and vanilla and mix on low until combined. Stir flour mixture into butter/egg mixture and beat on low until combined. Gently fold in candy pieces.
  3. Drop by rounded tablespoons onto cookie sheet. Do not press cookies flat as the will flatten own their own as they bake. Bake for 10-11 minutes or until edges are slightly browned but the rest of the cookie appears to be underbaked. Let them cool for a few minutes on the pan before removing to wire cooling racks.
Notes
The baking mix I used (Hodgson Mill) had the following ingredients: whole grain millet flour, whole grain sorghum flour, whole grain brown rice flour, xanthan gum.

Please note the seasonal Reese's Peanut Butter Eggs are NOT gluten free. Use regular Reese's peanut butter cups.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/reeses-peanut-butter-cookies/