Hey all you peanut butter lovers!! These ultimate gluten free peanut butter cookies are just what you've been missing all your life. They're big, they're soft, and they're filled with peanut butter fudge chunks! I dare you to stop at just one 😜
¼cup plus 2 tablespoon ( g)peanut butter chips(Reese's brand is gluten free)
¼cup plus 2 tablespoon ( g)creamy peanut butter
1 ½tablespoonbutter
Instructions
Make peanut butter fudge chunks. Melt ingredients for peanut butter chunks together in microwave safe bowl for about 30 seconds. Stir. If chips aren't melted, continue to heat in 30-second intervals, stirring in between, until all chips are melted and smooth. Line loaf pan with foil and pour peanut butter mixture into pan. Chill for about 15-30 minutes, or until set. Remove foil from pan and peel foil back from peanut butter fudge. Cut fudge into small chunks, about ½-inch in size, and place back on foil. Freeze while making the cookie dough.
In medium bowl, whisk or sift together flour, baking soda, and salt. Set aside.
Cream butter, peanut butter, and both sugars in bowl of stand mixer or bowl with hand held mixer for about 3-5 minutes, or until fluffy. Scrape down sides of bowl. Add egg, vanilla extract, and milk. Beat until well combined, about 30 seconds to a minute.
Turn mixer down to low and slowly add flour mixture. Remove peanut butter chunks from freezer and fold into cookie dough.
Chill dough for about 2 hours.
Preheat oven to 325°.
Using large ¼-cup scoop, scoop cookie dough onto parchment-lined baking sheets, leaving at least 2 inches between each (6 cookies per sheet). For thicker cookies, leave as is. For thinner cookies that look more like a peanut butter cookie, use fork to make crosshatch marks on top of each cookie.
Bake cookies for 20 minutes.
Remove cookies from oven, allow to cool on baking sheet for 5 minutes, and then remove to cooling rack to cool completely.
Notes
*This recipe can be doubled.  *Cookie dough can be made ahead, scooped into dough balls, and frozen individually on baking sheet. When fully frozen, place into large ziploc bag and place bag in freezer. Any time you want freshly baked cookies, take out as many as you'd like, place on parchment-lined baking sheet, and bake for about 22-25 minutes. Â