We’ve been needing a little magic lately, so I pulled out a bag of unicorn chips that I’ve been saving for a special occasion. Tollhouse came out with these fun vanilla chips a while back, and while I didn’t know what I would use them for, I knew my daughter would love them! You may remember my peanut butter chocolate chip cookie recipe I posted a long time ago; today we made a half batch of them but with a twist. Instead of 1 c chocolate chips, I used ¾ c chocolate chips and ¼ c vanilla chips. I also made them gluten free by substituting the all-purpose flour with cup4cup. I’ve said it before, but it’s my favorite GF flour and you really can use it in anything. Something I did not mention in the past – these cookies taste even better if you refrigerate the dough first. 😊 I hope everyone is staying safe and sane! These are crazy times. Now I’m off to go “referee” my children!
Ingredients:
6 Tbsp unsalted butter
½ c granulated sugar
½ c brown sugar (packed)
¼ c creamy peanut butter
1 egg
1 tsp vanilla
1 ¼ c cup4cup flour (or all-purpose)
½ tsp baking soda
¼ tsp salt
¾ c chocolate chips
¼ c vanilla “unicorn” chips
Directions:
Preheat oven to 350 degrees Fahrenheit.
Beat butter, sugars, and peanut butter in a large bowl with mixer on medium speed, until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda, and salt. Stir in chocolate and vanilla chips. (Refrigerate for a bit if desired.)
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 10-12 minutes. Cool for 2 minutes before transferring to a wire rack.
taste and SPARKLE 