Gluten-Free Double Peanut Butter and Milk Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Butter or margarine
  • 1/3 cup Reese's creamy peanut butter
  • 1 cup Reese's peanut butter chips

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/4 cups Gluten free all-purpose baking mix
  • 1 cup Hershey's milk chocolate chips
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract

Found on hersheys.com

Ingredients

• 1/2 cup (1 stick) butter or margarine , softened
• 3/4 cup sugar
• 1/3 cup REESES Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups gluten-free all-purpose baking mix
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup HERSHEYS Milk Chocolate Chips
• 1 cup REESES Peanut Butter Chips

Directions

• Directions 1. Heat oven to 350°F.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. Makes about 42 cookies.NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.

Nutrition