Double Chocolate Cookies with Peanut Butter GFCF

2 cups Favorite Gluten-Free Flour Blend

½ cup cocoa powder

1 t. baking soda

½ t. salt

12 oz. dairy-free chocolate chips (regular size, not mini)

¾ cup (1 ½ sticks) Fleischmann’s Unsalted

¾ cup packed light brown sugar

½ cup granulated sugar

2 large eggs - room temperature

2 t. gluten-free vanilla extract

½ cup peanut butter

Heat oven to 375 degrees.

Whisk together flour, cocoa, baking soda, and salt in medium-size bowl.

Microwave 6 oz. of chocolate chips with Fleischmann’s for 1 minute - stirring halfway through.  Microwave  an additional 15 seconds if needed.  Stir until smooth.

Transfer chocolate mixture to bowl of electric mixer and add both sugars, eggs, and vanilla; beat until well combined.  Reduce speed to low and gradually add flour mixture.  Mix just until combined.

Stir in remaining chocolate chips.  Stir in peanut butter - you can blend this in completely or leave it swirled.

Drop by level tablespoon scoop onto ungreased baking sheets about 2 inches apart.

Bake at 375 degrees for 6 minutes or till just set.

Makes approx. 64 cookies. 

These cookies are amazing!! Moist and delicious!