Boxed Cookies With a Twist

While wheeling myself through the grocery store on Sunday, I was having some serious sweet tooth cravings. What else is new? So when I arrived in the baking aisle, my eyes landed immediately on the gluten-free cookie mixes. I've made Betty Crocker gluten-free chocolate chip cookies and brownies, but I saw a new game in town - Hodgson Mill gluten-free cookie mix. I've used Hodgson Mill flour before, but had never tried one of the mixes, and I was intrigued. Plus, it was cheaper than the Betty Crocker box! I'm an easy sell. What's great about the Hodgson Mill mix is that it's really just a sugar cookie, and you can add whatever you want to it. I decided to make peanut butter chocolate chip cookies, and man, were they delish.

Gluten-Free Peanut Butter Chocolate Chip Cookies

(via)

Recipe:
(Makes two dozen cookies)

1 box Hodgson Mill gluten-free cookie mix
3/4 stick of unsalted butter, softened
1 egg
2 teaspoons vanilla
1/2 cup crunchy peanut butter
1/2 cup chocolate chips

Preheat the oven to 350 degrees and grease a large cookie sheet.
In a large bowl, cream together the butter and cookie mix. Add egg and vanilla and mix until soft. (I had to add 2 tablespoons of water because my dough was pretty dry).
Mix in peanut butter. Add chocolate chips.

Spoon messy 1-inch balls of dough onto cookie sheet, about 2 inches apart. Bake for 12-15 minutes or until edges are brown. Let cool on a wire rack.