These Cashew Peanut Butter Chocolate Chip Cookies will be devoured by everyone. No one I served them to even knew they were gluten free. It was similar to when I made all gluten-free cookies for Christmas and no one realized they weren’t, (gasp) “regular” cookies.
(By, the way that is one of my pet peeves — when people say “regular”cookies, pizza, cereal, etc. Are there not-so-good tasting gluten-free products? Yes. But, there are just as many not-so-good tasting “regular” products, too! Plus, what’s “regular” mean anymore? It’s a matter of taste and what you’re used to)
What I like about using a box mix as a base, is you don’t need to to fumble around trying to get the base ingredients correct, and you can just concentrate on creating a new flavor experience. So, why peanut butter and cashews? Quite honestly, I opened my cabinet and saw I had a jar of peanut butter that was almost finished and a jar of cashews that weren’t opened, but knew had been sitting in there for a while. I figured why not try it.
The cashews give it crunch, the peanut butter adds a layer of flavor and the chocolate gives it some sweetness. you could add a 1/4 teaspoon of salt if you want to give it that salty, sweet taste but it’s also perfectly fine the way it is.
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1 stick butter (softened)
1 teaspoon vanilla
1/2 cup reduced-fat peanut butter
3/4 cup cashew halves
Preheat oven to 350 degrees. Mix together the cookie mix, butter and vanilla as directed on the box.
Add the peanut butter and mix well, making sure to scrape the batter off the beater so the peanut butter gets mixed through.
Mix in the cashews again scraping off the beater to make sure the nuts get mixed in throughout the batter.
Drop by teaspoons on a cookie sheet and bake for about 13 minutes.