This recipe comes to us from Ruth Parente.

Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate

In a mixing bowl, combine:
¼ cup brown sugar
½ cup peanut butter
¼ cup butter (softened)

Blend in:
2 eggs, lightly beaten
1 teaspoon gluten free vanilla

Stir in the melted chocolate.

In a separate bowl, mix:
½ cup all purpose gluten-free baking mix
¼ teaspoon baking powder

Add dry ingredients to chocolate dough. Mix well.

Stir in:
1 ½ cup chocolate chips
2 cups unsalted dry-roasted peanuts, chopped

Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).

Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you arent sure they are done.

Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.

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