You need gluten-free peanut butter chocolate chip cookies in your life. Trust me on this one.
These are a take-off of my gluten-free peanut butter cookie recipe, so they are super easy to make, and are great for a party you planned months ago, or a last minute treat. You can even use these for the Christmas cookie party, or to take to a church potluck, or baby shower. Who doesn’t love a good, old-fashioned cookie?
The other day, the kids got out of school, and we’ve literally been so worn out from going non-stop, that we needed to just take some time to rest. We needed something sweet to eat, and I thought the cookies would make a really great treat that didn’t require standing in the kitchen for any length of time.
The cookies are a one bowl, five-minute recipe to make. That’s it. You just have to wait for them to cook.
Full recipe and directions listed below.
I throw everything into the bowl, mix it up, and set the cookies on a cookie sheet. Peanut butter, sugar, one egg, cream cheese, and a bag of chocolate chips is all you need. I’m guessing most of you have that in the kitchen.
Once you get them on the cookie sheet, flatten them out a tad. They really won’t spread much more than pictured. You can make them any size, large or small.
I cooked them on stoneware cookie sheets, which work well. The second batch will end up cooking a little faster because the stoneware is now hot. If you have stoneware pans and decide to leave the cookies on the sheet to cool, remember that they will continue to cook–even out of the oven, because the sheets retain heat.
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1/4 cup whipped cream cheese
- 12 oz. bag chocolate chips
- Preheat the oven to 325-degrees.
- Mix the peanut butter, cream cheese, egg, and sugar in a medium sized bowl.
- Add the chocolate chips and stir them in.
- Bake for approximately 20-25 minutes.
- Note: you can use half the amount of chocolate chips if desired.