Rachael Rays Gluten Free Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup mini chocolate chips
- 1 large egg
- 1 teaspoon vanilla
Pre-heat oven to 350
Combine all ingredients in a bowl and mix with a spoon until well combined.
Rol.l the dough into 1 tablespoon size balls and place on a ungreased cookie sheet 1 inch apart.
use a pork to press down the balls and make a cross pattern on each. Bake the cookies rotating the cookies half way through for 10 to 12 minutes until puffy and golden brown. Cool for 5 minutes then remove to a rack cool completely.