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Glutenfree Double Peanut Butter and Milk Chocolate Chip Cookies


1 hour 30 minutes
Skill Level
42 cookies

Your search for the best gluten-free cookie recipe is over. These chocolate chip cookies use a creamy peanut butter and peanut butter chips for a doubly delicious PB taste. And the recipe is so simple, it’ll quickly become your gluten-free go-to dessert.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
13 minutes
Cool Time
20 minutes


  • 1/2 cup
    butter or margarine (1 stick) , softened
  • 3/4 cup
  • 1/3 cup
    REESE’S Creamy Peanut Butter
  • 1
  • 1/2 tsp
    vanilla extract
  • 1-1/4 cups
    gluten free all-purpose baking mix
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 cup
    HERSHEY'S Milk Chocolate Chips
  • 1 cup
    REESE'S Peanut Butter Chips


Equipment Needed 
oven Oven
mixing bowl Mixing Bowl
mixer Mixer
measuing cups Measuring Cups
rubber scraper Rubber Scraper
cookie sheet Cookie Sheet
wire rack Wire Rack

Heat oven to 350°F.


Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together baking mix, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.


Be certain to use the gluten-free baking mix and not gluten-free all-purpose flour.


Bake 13 to 15 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Note: Always read labels of each ingredient to ensure that they are gluten free prior to use.

Additional questions?