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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.