Gluten-Free Double Peanut Butter and Milk Chocolate Chip Cookies

From Hershey’s
Makes 42 cookies

Your search for the best gluten-free cookie recipe is over. These chocolate chip cookies use a creamy peanut butter 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.

INGREDIENTS
1/2 cup butter or margarine (1 stick), softened

3/4 cup sugar

1/3 cup REESE’S Creamy Peanut Butter

1 egg

1/2 tsp vanilla extract

1 – 1/4 cups gluten free all-purpose baking mix

1/2 tsp baking soda

1/4 tsp salt

1 cup HERSHEY’S Milk Chocolate Chips

1 cup REESE’S Peanut Butter Chips

DIRECTIONS
1.Heat oven to 350 degrees.

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.

Find this recipe and more at hersheyland.com