Happy Friday before a long weekend everyone! I'd like you to meet my friend Liz from Reston Style, trying out "Reston Style in the Kitchen." Liz does some amazing things with gluten free ingredients, which I admittedly know nothing about, but probably should.
I mean soft baked, peanut butter, chocolate chip, gluten free, party cookies? She had me at cookie. Okay, meet Liz:
Michelle is the nicest friend EVER for letting me show off my party cookies on her blog!
I fell in love with the Betty Crocker gluten free chocolate chip cookie mix when I recreated Michelle's bacon-chocolate-chip cookies a few months ago. I also learned that if you follow the recipe on the box you get a fairly good traditional chocolate chip cookie, BUT if you use egg whites instead of a whole egg you get SOFT BAKED cookies, which are my favorite!
Now since my blog, Reston Style, is all about adding a touch of style to your daily life, I decided that these cookies would look (and taste) better with a splash of color! I mean, sprinkles make everything better, right?! And trust me, you will not be able to tell that these cookies are gluten free. My friend (and cookie connoisseur), Reid, thought they were amazing!
Shopping List: (makes 2 dozen cookies)
Betty Crocker gluten free chocolate chip cookie mix
real vanilla (it's already GF)
Reeses peanut butter chips (variations - any other extra candy chips)
1 stick of room temperature butter
Carton egg whites (or the whites of 2 eggs)
Colored jimmy sprinkles
Follow the recipe on the back of the box and mix everything together, replacing the egg with 3 tbs of egg whites (or the whites of 2 eggs), add 1/3 of the bag of peanut butter chips and 1/2 the small jar of sprinkles and mix it with your hands in a large bowl (it's too gooey for a spoon).
Once it's really mixed, wash your hands and form the cookies into 1/2 inch thick circles. Because of all the butter, they shouldn't stick to your hands at this point. The smoother you make the dough circles, the prettier your cookies will be since they don't spread as much as traditional chocolate chip cookies.
Bake for 9-11 minutes. Remove them from the baking sheet right from the oven with a spatula and place them on a cookie rack to cool for at least 5 minutes, then enjoy your super soft baked, gluten free cookies! Store extras in a ziplock for up to a week!