Chocolate Peanut Butter Chip Cookies
1 1/4 cups (2 1/2 sticks) butter, softened
2 cups sugar
2 teaspoons vanilla
2 cups GF flour mix (I used Rebecca Reilly's Brown Rice Mix*)
3/4 cup Hershey's Cocoa
1 1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 2/3 cups (10 oz. pkg.) peanut butter chips
Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. In a separate bowl whisk together GF flour , cocoa, baking soda, xanthan gum and salt. Gradually add dry mixture to wet, beating well. Stir in peanut butter chips.
Refrigerate one hour.
Heat oven to 350º. Use cookie scoop to drop rounded teaspoons of dough onto an ungreased cookie sheet. Bake 8 to 9 minutes. Cool slightly; remove from cookie sheet to wire rack.
**Rebecca Reilly Brown Rice Flour Mix**
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
Store in airtight container in the refrigerator.