Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist

There's no stopping me when it comes to peanut butter, chocolate, cake and cookies. Don't look now, but we have all 4 w/ irresistible Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist!

Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist

There’s four foods I can eat to no end. Don’t even get me started because there just isn’t any stopping me when it comes to peanut butter, chocolate, cake and cookies. Well, folks, don’t look now, but I’m bringing you all four with these irresistable Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 7

Total Time 17

Servings cookies

Calories 109

Author Kim

Ingredients

For the cookies:

¼ cup creamy peanut butter can use natural and can use other nut/seed butters too
2 tablespoons unsalted butter room temperature (can use Earth Balance)
⅓ cup brown sugar
1 egg beaten
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1/8 cup dairy-free semi-sweet mini chocolate chips

For the icing:

1/4 cup creamy peanut butter can use natural and can use other nut/seed butters too
2 tablespoons cocoa powder
3 tablespoons honey
1 teaspoon pure vanilla extract

Instructions

For the cookies:

Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
Fluff or sift flour and then spoon into measuring cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
Add flour and baking powder to mixing bowl and beat on low speed until combined.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. They will not spread. Bake for 7-8 minutes until cookies appear just set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.

For the icing:

To a food processor (or bowl), add peanut butter, cocoa powder, honey and vanilla. Mix together.
Spread icing over cookies and enjoy!

Notes

Freeze these cookies baked and cooled, but not iced. Then thaw and ice when ready to serve.

Nutrition