Gluten Free Double Chocolate Chunk Peanut Butter Cookies

A little over a week ago, I found myself trying to figure out what to bring to a foodie gathering being held in the home of fellow food bloggers, Messy and Picky.  Although I had never met Messy and Picky, I knew the foodie in charge of sending out the invitations.  Her name is "E" and she writes the blog, "Foodaphilia." With very little time to prepare, I whipped up a bowl of Golden Sunshine Quinoa Salad, using Bob's Red Mill Organic Quinoa, and a batch of cookies based on my favorite Chocolate Chip Cookie recipe.

I brought my partner Mindy, and my good friend Erika along with me for the ride.  When I entered, I found a beautiful home filled with complete strangers, talking, drinking and eating. They were mostly surrounding a table displaying a wondrous banquet of food.  As we began to intermingle with the guests, I discovered that I knew another person in the crowd.  I began to chat it up with Lauren, the author of the food blog "I'll Eat You."  Lauren, E, and I had all met previously during a dinner gathering for Foodbuzz featured publishers, at Fork Restaurant in Philadelphia.

Throughout the evening, I ate a ton of great food, tasted a variety of wines, and met many cool people.  One of the people I chatted up happened to be a food writer for the Philadelphia Inquirer.  He ended up mentioning me and my blog in his article "On the Side: Live and in person, the food bloggers munch." Thanks Rick Nichols!!!  We left the party with full stomachs, healthy buzzes, and a sense of excited anticipation for the next gathering.

The Double Chocolate Chip Peanut Butter Cookies I whipped up in a flash ended up being quite tasty!  I used Trader Joe's brand Organic Creamy Peanut Butter, but feel free to use any GF peanut butter you like.  It's hard to go wrong with the ingredients in these cookies:)

Cookie Ingredients:

• 2 sticks softened, unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp sea salt
• 3 tsp pure vanilla extract
• 2 large eggs
• 2 1/5 cups gluten free flour (I used Bob's Red Mill All Purpose GF Baking Flour)
• 1 tsp baking soda
• 1/2 cup pure cocoa powder
• 3 cups chocolate chunks or chips (make sure they're GF!)
• 1 cup natural peanut butter

Baking Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, using an electric mixer, beat the butter, peanut butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape the bowl using a spatula as it mixes.
3. In a small bowl, whisk together the GF flour, cocoa and baking soda. Add the dry ingredients to the wet mixture and mix on low speed until just absorbed. Remove the mixture from the electric mixer and incorporate the chocolate chunks with a strong spoon or spatula. 
4. Using a 1-inch ice cream scooper, drop dough balls about 3 inches apart onto non-greased baking sheets. Bake for 9-12 minutes, or until centers no longer appear moist. Let the cookies sit for 5 minutes before transferring them to wire racks to cool completely.
5. Grab a tall glass of milk (or soy milk), kick back, and chow down!