I find that using Gluten Free flour in these cookie they will not turn golden brown and don’t spread as much as when using Plain Flour. I use the back of an Egg turner or Fish slice to flatten cookies after 10 minutes. You can change the sugar to use half caster and half brown sugar which will darken the colour slightly.

Makes 18 cookies

Ingredients:

50g Peanut Butter

100g Unsalted Butter

185g Caster Sugar

1/4 teasp Vanilla Extract

1 Eggs

225g GF Plain Flour

1/3 Teasp Baking powder

200g White Chocolate Chips

(Extra chocolate chips or chopped white chocolate melts to place on top of cookies once cooked)

Method:

Cream peanut butter, butter, sugar and vanilla until light and fluffy.

Scrape down the side of the bowl.

Add the eggs and sift in the flour and baking powder.

Mix until combined.

Fold in the chocolate chips.

Place the cookie dough in the fridge and allow to rest and harden slightly.

Weigh the cookies at 55g/60g each and roll dough. Or use an ice-cream scoop to make the cookies the same size.

Bake at 160oC for 12-15 mins.

Allow to cool on the baking tray for 3 mins before placing on a wire rack.

Top with chopped chocolate while still warm.

Use chocolate chips for baking not melting. Baking Chocolate chips hold their shape when heated until melting chocolate which melts in the oven causing the cookie to become oily.
If you don’t want to use gluten free flour, just change the flour to Plain Flour using the exact amount.
You can also change the sugar to use half caster sugar and half brown sugar which will make the cookie darker in appearance.