- 125 grams butter (softened)
- 1/2 cup smooth peanut butter
- 1/3 cup white sugar
- 1/3 cup soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup gluten free standard flour (I used Edmonds brand)
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
Preheat oven to 170 degrees C. and line baking trays with baking paper.
Cream the butter and peanut butter until smooth.
Add the sugars and beat until light and creamy.
Add the egg and vanilla and beat well.
Sift over the flour and baking soda and stir to combine, then add chocolate chips and mix untill just combined.
Roll a tablespoon of mix into a ball and slightly flatten with a fork. Make sure to leave a gap between each cookie.
Bake for 10 - 15 minutes until the cookies and just firm to touch.
Allow to cool on the trays for a few minutes then transfer to cooling rack.
Store in an airtight container once cooled.
If you like a softer, chewier cookie only bake for about 10 minutes, and for a harder crunchy cookie bake for 15 minutes.
If you're not into gluten free just used standard flour instead of gluten free, I'm certain the result will be just a delicious.