GF Chocolate Peanut Butter Hurricane Cookies  

These GF Chocolate Peanut Butter Hurricane Cookies take peanut butter to a whole new level. Chocolate, peanut butter, candy, and nuts. What a treat!

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You can make these cookies with regular flour as well as gluten-free.

What should I know about these cookies if I have food allergies?
1. First and foremost always read labels of your ingredients.
2. Some chocolate peanut butter cups have dairy.
a. Theo brand peanut butter cups are soy-free but have corn and dairy.
b. Justin’s Dark Chocolate Peanut Butter Cups are gluten, dairy, and egg-free but have soy.
c.  Reese’s peanut butter cups are gluten and egg-free.
3. Reese’s peanut butter baking chips are gluten and egg-free but not dairy, corn, or soy-free.
4. This recipe is not nut, soy, or corn-free unless you substitute specific ingredients with safe options.

Just look at all the yummy chocolates and nuts you get to bite into!!
Are you ready to make some?

To Make These GF Chocolate Peanut Butter Hurricane Cookies You Will Need These Ingredients:

• Butter or butter substitute like Country Crock Plant Butter
• Peanut butter
• Brown sugar
• Sugar
• Salt
• Egg or egg substitute
• Milk or dairy-free substitute
• Vanilla
• Gluten-free or regular flour
• Xanthan gum or guar gum (if gluten-free)
• Semi-sweet chocolate chips ~ allergy-friendly if needed
• Peanut butter baking chips ~ or appropriate substitute
• Peanuts
• Peanut butter cups ~ or appropriate substitute

I think you would also love these GF  Coconut-Oat Mini Chip Cookies.

Print Recipe

GF Chocolate Peanut Butter Hurricane Cookies    

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate chips, cookies, dairy-free, egg-free, gluten-free, peanut butter cups

Servings: 3 Dozen

Ingredients

• 1/2 cup butter or butter substitute
• 1/2 cup peanut butter chunky or creamy
• 1/2 cup brown sugar
• 1/4 cup sugar I used beet sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg or egg substitute like aquafaba
• 1/4 cup milk or dairy-free substitute
• 1 tsp vanilla
• 2 cups minus 1 Tbsp gluten-free flour blend I used Bob's Red Mill Gluten-Free All-Purpose Flour
• 1/2 tsp xanthan gum ~ guar gum for corn-free diets
• 3/4 cup semi-sweet chocolate chips ~ I use Enjoy Life Allergy-Friendly brand.
• 1/4 cup peanut butter chips or 1/2 cup of each flavor
• 1/2 cup peanuts chopped
• 6 chocolate-covered peanut butter cups cut into small wedges.

Instructions

• Preheat oven to 350.
• Line baking sheets with parchment paper.
• In a large mixing bowl add butter or butter substitute, peanut butter, and sugars. Mix well.
• Add egg or egg substitute, milk or milk substitute, and vanilla. Mix well. Add flour, baking soda, and salt. Mix well.
• * Don't over mix if using regular flour or your cookies will become tough.
• Fold in flavored chips, peanuts, and peanut butter cups.
• Place small scoops of cookie dough on baking pans.
• Bake for 11-12 minutes. Cool on wire racks.
• These freeze well too.

Notes

Notes:

 

What should I know about these cookies if I have food allergies?
1. First and foremost always read labels of your ingredients.
2. Some chocolate peanut butter cups have dairy. 
a. Theo brand peanut butter cups are soy-free but have corn and dairy.
b. Justin's Dark Chocolate Peanut Butter Cups are gluten, dairy, and egg-free but have soy.
c.  Reese's peanut butter cups are gluten and egg-free.
3. Reese's peanut butter baking chips are gluten and egg-free but not dairy, corn, or soy-free.
4. This recipe is not nut, soy, or corn-free unless you substitute specific ingredients with safe options.