# data[].attributes.attachment_link.readable_text
Prep 25 min

Total 1 hr 10 min

Servings 20

Add these cinnamon roll cookies to your party's menu that are made using Betty Crocker® cookie mix - a tasty dessert. ...MORE+LESS-

In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.

In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.

Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.

Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

Nutrition Facts

Serving Size: 1 Serving

Calories

190

% Daily Value

Total Fat

8g

0%

Saturated Fat

4g

0%

Sodium

107mg

0%

Total Carbohydrate

28g

0%

Dietary Fiber

0g

0%

Protein

1g

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

0%

0%

Exchanges:

2 Other Carbohydrate; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

# data[].attributes.attachment_link.description
Prep 25 min Total 1 hr 10 min Servings 20 Add these cinnamon roll cookies to your party's menu that are made using Betty Crocker® cookie mix - a tasty dessert. ...MORE+ LESS- In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness.

# data[].attributes.attachment_link.description
This snickerdoodle cookie recipe makes treats that are perfectly soft in the middle with a bit of crunch around the edges. The sweet cinnamon-sugar coating makes them a sure crowd-pleaser!

# data[].attributes.attachment_link.description
Get Peanut Butter-Chocolate No-Bake Cookies Recipe from Food Network

# data[].attributes.attachment_link.description
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.

# data[].attributes.attachment_link.description
A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery sauce before baking.

# data[].attributes.attachment_link.readable_text
I know of no better way to start off the week then to spend 24 minutes or so staring at pictures of layered peanut butter and chocolate pudding. What about you?

My cousin Tami (who has bequeathed me this recipe and this recipe and this recipe among others) sent me this recipe after her awesome, teen daughter, Faith (hi, Faith!), made it for their family. Words like "amazing" and "life-changing" and "best dessert ever" graced the email.

I mean, really, what's a pudding-loving girl to do when faced with temptation like that?

Simple in concept and brilliant in presentation, these delectable pudding cups are creamy and decadent and have the perfect contrast of rich chocolate pudding and lighter peanut butter pudding. Oh and don't forget the healthy dollop of sweetened whipped cream. Yes, please.

Cute as can be in cups, Tami informed me that she has since ditched the cup presentation and gone straight for the pie.

I've included details in the notes of the recipe so do whatever floats your boat but keep in mind that you really can't go wrong with this stellar combination.

The only thing that could make these puddings any better is if I had my own teenage daughter to make them for me. Give me about 14 years and I'll have my wee one trained...

Layered Peanut Butter and Milk Chocolate Puddings

Ingredients:

Directions:

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted slightly from Epicurious.com after my cousin Tami forwarded me the recipe

# data[].attributes.attachment_link.title
Layered Peanut Butter and Chocolate Pudding

# data[].attributes.attachment_link.description
I know of no better way to start off the week then to spend 24 minutes or so staring at pictures of layered peanut butter and chocolate pudding. What about you? My cousin Tami (who has bequeathed me this recipe and this recipe and this recipe among others) sent me this recipe after her awesome, teen daughter, Faith (hi, Faith!), made it for their family.

# data[].attributes.attachment_link.readable_text
Welcome back to Sally's Cookie Palooza! Today's recipe continues my love affair with red velvet desserts. While I've made two kinds of red velvet brownies before, I've never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?) until I had a super moist slice of red velvet wedding cake a few years ago. Well, my friends, the more I play around with this divine flavor - the more I'm completely hooked.

Red velvet cake meets a soft-baked chocolate chip cookie today. A blissful marriage of two classic desserts!

I am stoked to tell you that... (I just said stoked)... this cookie recipe only took me one try to get right. Usually it takes me at least 3 tries and sometimes even 11 months to perfect a recipe. You learn through mistakes, right? All I did was play around with my go-to chocolate cookie dough and transformed it into a red velvet cookie dough.

There's a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor. The chocolate chips make the cookies even chocolate-ier.

Is chocolate-ier a word? Today it is.

The cookie dough needs to chill. Trust me on this. The cookie dough is much too sticky to bake right after mixing. Do you want thick cookies that don't spread all over your cookie sheet? Chill your cookie dough. There's no shortcut!

Once chilled, roll the cookie dough into balls. Make sure there aren't a lot of chocolate chips right on top of your cookie dough balls. You'll need to press the cookies down slightly after baking and you don't want a chocolate mess everywhere. Here is what my cookie dough balls looked like before going into the oven:

The cookies will slightly spread in the oven. Mine sort of looked like cookie mounds after 10-11 minutes. So, I simply pressed them down with my fingers (or you can use a spoon) so they became a bit flatter and had crinkle tops. Then, after I pressed them down slightly, I stuck a few chocolate chips into the tops of each. The chocolate chips melted down into the warm cookie. Let the cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

The best part is that you have complete control over how red you want your cookies. I added about 1 Tablespoon of red food coloring to my cookie dough. If you want less, add less - if you want more, add more. If you're not a fan of food coloring, leave it out. Again, you have all the control over it!

So this recipe sounds pretty easy, right? It is! Just your basic chocolate cookie recipe with a bit less cocoa, a bit more flour, some vanilla, and a sprinkling of chocolate chips. A quick cookie dough chill and boom! You'll have red velvet cookies from scratch in only 90 minutes.

I made today's red velvet cookies for a Christmas party I'm going to tonight with my friend Erin. Erin said she made my cookie dough pretzel bites to bring. We have a delicious night ahead of us.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Ingredients:

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)

1/4 cup (21g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) packed light brown sugar (or dark brown)

1/4 cup (50g) granulated sugar

1 large egg, at room temperature¹

1 Tablespoon milk (I use buttermilk)

2 teaspoons vanilla extract

1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*

1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.

3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days-- see make ahead tip). Chilling is mandatory.

4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 11-12 minutes. The cookies may have only spread slightly, that's ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) - that's optional and only for looks.

6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.

Update: I've successfully made these cookies using beet powder instead of red food coloring - this is a wonderful natural alternative to food coloring. Use 2 teaspoons for a slight red color to your cookies.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Want to make today's cookies in 30 minutes or less? Simply follow my recipe for Strawberry Chocolate Chip Cookies and...

Replace the strawberry cake mix with red velvet cake mix.

Use white chocolate chips instead of semi-sweet chocolate chip, if you'd like.

Once the cookies are baked, sprinkle with powdered sugar while they are still warm.

See all Sally's Cookie Palooza recipes.

See all red velvet recipes.

# data[].attributes.attachment_link.title
Red Velvet Chocolate Chip Cookies - Sallys Baking Addiction

# data[].attributes.attachment_link.description
Welcome back to Sally's Cookie Palooza! Today's recipe continues my love affair with red velvet desserts. While I've made two kinds of red velvet brownies before, I've never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?)

# data[].attributes.attachment_link.description
This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!

# data[].attributes.attachment_link.readable_text
Here's another tried n' true recipe from my cake baking days. It's my go-to when I need to whip up a quick batch of birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist. If you'd like to make the recipe as a layer cake, it works beautifully: just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper) and bake for 30-35 minutes.

Begin by whisking the dry ingredients together in a bowl, then set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes.

Beat in the vanilla, then beat in the eggs one at a time.

Add the flour, alternating with the buttermilk, in three separate additions, finishing with the flour.

The batter will look like this.

Spoon the batter into paper-lined muffin tins. They will be almost full.

Bake for 20-25 minutes, until lightly golden.

Let cool in the pan until just warm, then transfer to rack to cool completely. Meanwhile, make the frosting.

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.

When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
Note: The cake portion of the recipe is adapted from Nick Malgieri's Perfect Cakes. I've mentioned this book before - it's wonderful and full of reliable, delicious recipes.
Buttermilk Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes

For the Frosting

Instructions

1. Preheat the oven to 350°F. Line two muffin pans with paper liners. Grease the top of the muffin pans with butter so the cupcake tops don't stick.

2. In a medium bowl, whisk together the flour, salt and baking soda. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.

4. Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is just combined. Do not overmix.

5. Spoon the batter into the prepared muffin pans, filling almost to the top. Bake for 20-25 minutes, until the cupcakes are set, lightly golden and a toothpick inserted into the center of a cupcake comes out clean (note that one pan may finish cooking before the other). Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.

2. When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked. To keep them longer, store in an airtight container in the refrigerator, and bring to room temperature before serving.

Reviews & Comments

Hungry for ?

Subscribe to my free weekly newsletter - where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.

# data[].attributes.attachment_link.title
Vanilla Buttermilk Cupcakes with Cream Cheese Frosting - Once Upon a Chef

# data[].attributes.attachment_link.description
Here's another tried n' true recipe from my cake baking days. It's my go-to when I need to whip up a quick batch of birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist.

# data[].attributes.attachment_link.readable_text
This chocolate chip cookie pie might be the easiest, most delicious pie you'll ever make. Rich, ooey gooey, decadent and SO easy to make!
I was not planning on sharing a new pie recipe with you this holiday season. I'm sorry. I hope we can still be friends now that you know that.

It's not that I don't love pie. That's clearly not the case; I just have so many other recipes to share with you this month and next that I wasn't sure I'd fit in a pie recipe that would be worthy of pushing something else to the back burner. #seriousfoodbloggerworries

If you hadn't noticed, I've been posting recipes like crazy the last few weeks in order to get all the deliciousness of my "Must Share Recipes With The World File" into your grubby little hands.

All this at the risk of having a complete breakdown (posting every day is not really my jam, and I may or may not have an epically dirty house and a developing nervous twitch because of it, but again, I just can't stop until my holiday recipe work here is done).

So anyway, back to pie. It wasn't going to be a thing...

...until I was asked last week to bring pie to an event and after seeing this simple chocolate chip cookie pie in my news feed, I knew it was the one I would be making.

Not to post it. No, no. No time for pie, remember? I made it because it looked easy, kid-friendly, and it had chocolate. Perfect pie criteria in my book when it is destined to be served elsewhere.

Wow. This pie. It completely blew my mind with its deliciousness.

I'm seriously not exaggerating when I say, I think this chocolate chip cookie pie is my favorite pie of all time.

I know. I KNOW! That's such a bold statement, but I can't be stopped. It is ridiculously delicious. And yes, it made it into The Best of section.

Even though it looks and seems humble and slightly unassuming, it is a magical, decadent, confection that is begging for a place in your pie-loving heart.

That sweet, crackly, golden crust is the perfect shell for the rich, soft, gooey chocolate chip cookie filling and the absolute perfect vehicle for a scoop of ice cream (and hot fudge sauce, if you dare).

Brian and the kids (is now the time to admit it never made it to the event I was supposed to take it to in the first place?) were dying. D.Y.I.N.G. over the deliciousness of this pie. And I wasn't far behind them. This chocolate chip cookie pie, served warm, is without comparison.

However, since I cannot lie to you, the leftover piece that accidentally got shoved to the back of the fridge behind the mayonnaise and broccoli and possibly covered in a layer of bandaids (I have no idea how it got there in that condition where no one would suspect it was pie...no idea...no idea at all) and presented itself the next afternoon, was ridiculously delicious straight from the depths of the fridge with its fudgy, chilled filling and flaky, buttery crust.

I even saved a taste for my sister who came over later. She ate it at room temperature. And nearly died, too.

See? Do you see what I'm trying to tell you? This pie is perfect. I really do think it's perfect.

If you are a chocolate, decadent, let me have all my calories in pie kind of person, this pie is for you.

I know pie crust can be, like, the killer of all pie dreams.

Don't let it be! The sweet, rich filling needs the buttery, simple flavors of traditional pie crust, and homemade pie crust is doable, I promise.

This no-fail pie crust (with step-by-step pictures) is the only one I make and revolutionized the way I feel about pie crust (I even did a video about it here if you need additional visual assistance).

If you are a homemade pie crust first-timer, I will give you all the help you need to make it work, so comment with any and all questions.

But please remember, there is no shame in getting by with storebought crust if you just cannot even with homemade pie crust this year (and honestly, this pie might be amazing with a graham crust...I just haven't tried it).

I've given notes in the recipe below, but I highly recommend using a 9.5-inch deep pie plate instead of a regular 9-inch pie plate, since the bubbly chocolate chip cookie filling may spill over the edge, and that very thought makes my nervous twitch even more pronounced.

If you only have a 9-inch pie plate, try reducing the filling of the chocolate chip cookie pie just slightly or place the filled pie on a foil-lined baking sheet to catch any spillage.

FYI: This is the 9.5-inch pyrex pie plate I've had for at least a decade; I use it all the time (and not just for pie).

Ok, I think we've covered everything you need to know. Promise me you'll make this pie and validate me staying up until midnight to get it posted instead of cleaning my bathrooms? Thanks. I love you for that.

Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)

All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)

Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)

One Year Ago: Autumn Pear Salad with Maple Balsamic Dressing
Two Years Ago: Warm Russian Tea
Three Years Ago: Pumpkin Pie Sheet Cake

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted slightly from The Girl Who Ate Everything by way of AllRecipes Disclaimer: this post contains one or two Amazon affiliate links.
shop this postFeatured Products

(may include affiliate links)

# data[].attributes.attachment_link.title
Chocolate Chip Cookie Pie Recipe | Mel's Kitchen Cafe

# data[].attributes.attachment_link.description
This chocolate chip cookie pie might be the easiest, most delicious pie you'll ever make. Rich, ooey gooey, decadent and SO easy to make! I was not planning on sharing a new pie recipe with you this holiday season. I'm sorry. I hope we can still be friends now that you know that.

# data[].attributes.attachment_link.title
Aunt Teen's Creamy Chocolate Fudge Recipe

# data[].attributes.attachment_link.description
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

# data[].attributes.attachment_link.readable_text
I made some simple butter cookies yesterday and decided to add some lemon. Then I decided to add some lime because I thought it would be prettier. Then I heard my oranges crying from their lonely produce drawer in the fridge because their citrus compadres were having all the fun. So I decided to throw in oranges, too. I am a uniter of fruit.

I knew I wanted to do a egg white-based icing drizzle, so in order to use the whole egg, I went ahead and added the yolks to the cookie dough.

And then? You won't believe what I did.

No, really. You won't believe it.

I ate one. Okay, fine. I ate two.

Three. I ate three cookies. In the middle of my dang month-long sugar fast.

Does this mean I have to start all over?

Please don't say I have to start all over.

To make the cookies, separate the eggs.

But this time I didn't.

I'm a woman of many surprises, I tell you.

Yes, I still have chocolate on my mixer. But I didn't eat any of that one.

At least I think I didn't.

Sorry I called you Maynard. I don't know what came over me.

They're really best if they're hardly brown at all...so watch 'em!

*Note: If you'd prefer not to use the raw egg white, you can use meringue powder mixed with a little water (equivalent measurements are on the packages of meringue powder.)

Another note: since you'll need a lot more zest than juice, you'll have some naked/stripped fruit left over. Just keep it in the fridge and it'll be okay for a bit.

Your kids are gonna reach into the fridge tomorrow and scream because all the fruit looks naked and wrong.

That's what I look like in the shower these days, by the way. Naked and wrong.

Hardee har har. Just kidding.

I think.

The icing will set up after a little time, and the cookies are even better a few hours later.

At home at a summer picnic or on your holiday cookie platter. Either way, you'll love 'em.

Citrus Butter Cookies

Preheat oven to 350 degrees.

Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.

Citrus Butter Cookies

Preheat oven to 350 degrees.

Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.

# data[].attributes.attachment_link.description
I made some simple butter cookies yesterday and decided to add some lemon. Then I decided to add some lime because I thought it would be prettier. Then I heard my oranges crying from their lonely produce drawer in the fridge because their citrus compadres were having all the fun.

# data[].attributes.attachment_link.title
Raspberry and Almond Shortbread Thumbprints Recipe

# data[].attributes.attachment_link.description
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

# data[].attributes.attachment_link.readable_text
I know. Like you really need another peanut butter cookie recipe to try.

I thought the same thing a mere two weeks ago. In fact, if I'm being completely honest, straight up classic peanut butter cookies rank pretty low on my list of cookies that speak to me in my dreams.

I like peanut butter in cookies (these peanut butter chocolate chip cookies, for instance, or this oatmeal peanut butter chocolate chip version) but just plain ol' peanut butter cookies haven't ever been my thing.

Until now.

These peanut butter cookies are incredible. And I'd love to tell you why (stick with me here).

Even though peanut butter cookies may not be my all-time fave, others of you probably adore them (hence the fact that I get a lot of requests for a classic version) so I decided to set out and figure out what my favorite version would be if I lived in a peanut butter cookie loving world.

I tried almost all the recipes that come up when you google "best peanut butter cookies in the history of ever" and they were either too greasy, too crispy, too thin...too many things I didn't want.

In the end, I ended kind of where I started.

With this delicious peanut butter chocolate chip cookie recipe. Because I wanted soft and chewy and maybe slightly cakey, and because I was also after the perfect, creamy texture with slightly less sweetness, I decreased the sugar, omitted the milk, and played around with a few other ingredients in that recipe.

My inner rebel knew from the start I would not be pressing cookies before they baked like many classic peanut butter cookies call for.

I'm not really sure why - my rebelliousness exerts itself at the weirdest times. The problem is that after my variations, the cookies didn't flatten by themselves very well in the oven - but when I messed with the ingredients (less flour, more butter, adding the milk back in), I didn't get that amazingly soft and creamy peanut butter cookie I wanted.

So, since I like to live life on the edge, when I pulled the next cookie sheet out of the oven and noticed the puffy cute little cookies, I decided I would give them a teeny little press with a flat-bottomed glass after baking to get a perfectly even thickness.

I can't explain the exact science between the what and why and how, but it made all the difference and totally converted me into a peanut butter cookie lover, as well as creating a completely different cookie in a really, really good way.

These babies are dense and soft and thick...and perfect. I promise. They're perfect. And if you want to know another promise - try one straight from the freezer. I promise you'll either love me or hate me.

Now that you've endured the longest schpeel ever dedicated to the best peanut butter cookie, you probably deserve a dozen of them. If you were my neighbor, I'd be there for you. But now it's up to you get on in there in the kitchen and test them out for yourself.

I know you have a favorite peanut butter cookie already - it's time to see how these compare!

One Year Ago: Light and Fluffy Yellow Cupcakes
Two Years Ago: Layered Peanut Butter and Milk Chocolate Puddings
Three Years Ago: Garlic and Herb Butter Spread

The Best Peanut Butter Cookies

Ingredients:

Directions:

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: from Mel's Kitchen Cafe, adapted from this chocolate chip version

# data[].attributes.attachment_link.description
I know. Like you really need another peanut butter cookie recipe to try. I thought the same thing a mere two weeks ago.

# data[].attributes.attachment_link.title
Gluten-Free Brownies Recipe | King Arthur Flour

# data[].attributes.attachment_link.readable_text
Cookie Dough. Brownies. Could there be a more divine combination? I'm not sure there can. Jenn, a blogging friend, sent me this recipe in an email stating, "Have these brownies infiltrated Utah yet?"

I knew I had to try them, even though I had never heard of them, and am I ever glad she introduced me to these beauties! (Now that we've officially relocated to Wisconsin, I will have to make sure these brownies infiltrate this area, too.)

The recipe comes from Taste of Home and is originally called Two-Toned Brownies.

I have made them several times in the last two months and have adapted them more to my tastes, which is why I thought the name Cookie Dough Topped Brownies was more apt (and more enticing!).

I changed the brownie layer (using this one) since I wasn't crazy about the brownie result from the original recipe the first time I tried them. I also altered the cookie dough layer to be a bit more spreadable.

Overall, these brownies have been a hit every time I've taken them to a gathering.

The brownies are fudgey and moist and the cookie dough layer is like the perfect icing on the cake (or brownie, I should say).

Definitely a go-to recipe for great, crowd-pleasing brownies.

Cookie Dough Topped Brownies

Ingredients:

Directions:

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted from the recipe Jenn sent me!

# data[].attributes.attachment_link.title
Cookie Dough Topped Brownies - Mel's Kitchen Cafe

# data[].attributes.attachment_link.description
Cookie Dough. Brownies. Could there be a more divine combination? I'm not sure there can. Jenn, a blogging friend, sent me this recipe in an email stating, 'Have these brownies infiltrated Utah yet?' I knew I had to try them, even though I had never heard of them, and am I ever glad she introduced me to these beauties!

# data[].attributes.attachment_link.readable_text
For a very, very long time, I've been on the search for The Perfect Lemon Bar.

There are just certain times when lemon bars, and only lemon bars, will do.

In Brian's words regarding lemon bars, "I never, ever crave lemon bars but when they are in front of me, I can't stop eating them." I, on the other hand, do crave lemon bars.

I remember with fondness growing up and making lemon bars nearly every Sunday, or so it seemed, and then stuffing my face with half the pan while watching Anne of Green Gables and Seven Brides for Seven Brothers week after week after week.

But as I've grown up and matured just oh, so much, the lemon bars of my youth needed a slight upgrade to more lemon flavor and a more delicate crust (although I am still happy watching AofGG and Seven Brides over and over and over; my poor boys).

After tweaking my mom's recipe, I realized it was surprisingly close to the Cook's Illustrated recipe at which point I called off the search. I'd found The One.

These lemon bars have a wonderfully substantial ratio of crust to filling.

I just can't get enough of that buttery, tasty shortbread (made even more tender with the surprising addition of a bit of cornstarch).

And while the lemon filling is perfectly and very robustly lemon, it doesn't overpower in a way that makes you think "wow, I'm not going to be able to eat anything lemon for a week!" after tasting one.

The play of lemon and sugar and eggs really works resulting in a delightfully creamy, fresh, lemony filling. Yum.

As a sidenote, in my search for The Lemon Bar, I tried a highly recommended recipe by Ina Garten. While I have nothing against her and don't like throwing anyone under the recipe bus, so to speak (I kind of want to be her when I grow up, in fact), her lemon bar recipe, for me, was sickly sweet (3 cups of sugar!) and too tart.

This version, right under my nose thanks to my mom and CI, is perfectly perfect.

One Year Ago: Make-Ahead Sausage and Egg Breakfast Bake
Two Years Ago: Blueberry Fool
Three Years Ago: Perfect Corn on the Cob

Ingredients:

Directions:

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted slightly from Cook's Illustrated (used salted butter instead of unsalted, lowfat milk instead of whole milk, and a few other very minor changes) in combination with my mom's 40-year old recipe

# data[].attributes.attachment_link.description
For a very, very long time, I've been on the search for The Perfect Lemon Bar. There are just certain times when lemon bars, and only lemon bars, will do. In Brian's words regarding lemon bars, 'I never, ever crave lemon bars but when they are in front of me, I can't stop eating them.'

# data[].attributes.attachment_link.readable_text
Just so we are clear, what these bars are not: peanut butter and caramel living on completely different planets (or in this case, layers).

What they are: Peanut butter plus caramel, or in other words, caramel and peanut butter swirled together to create the most decadent layer to have ever visited a chocolate chip cookie bar.

It's peanut butter and caramel together forever. And it's totally insane. In a really, really good way.

After my brother emailed me saying I needed to make these disastrously delicious bars before taking another breath, it took a few variations to get the recipe just how I wanted so the rich caramel and peanut butter layer stayed prominent while not overpowering the buttery, sweet chocolate chip cookie dough.

And who's going to complain about multiple batches of peanut butter caramel?

Not me and mine, that's for sure.

Judging simply from the reactions of those lovely souls who took several samples off my hands (and the bajillion squares I consumed all in the name of quality control and scientific cookie bar research), it was clear the combination of flavors would be fabulous.

As I mention in the notes below, if you choose to brown the butter first before making the cookie dough base, I won't stop you.

And I'll probably end up on your doorstep (my only talent is being able to detect the delectable smell of browned butter from miles away).

It's not an essential step but one that may have you chasing your self-control across the neighborhood.

One Year Ago: Creamy Tex-Mex Quinoa Dippers
Two Years Ago: Grilled Lime Coconut Chicken with Coconut Rice
Three Years Ago: Ginger Crinkle Cookies

Peanut Butter Caramel Chocolate Chip Cookie Bars

Ingredients:

Directions:

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: inspired by this recipe at Julie's Eats & Treats after my brother emailed me and told me we couldn't be friends until I tried and perfected the bars (after a few tries, I used a tweaked version of my favorite thick and chewy chocolate chip bars and adapted the caramel recipe so it didn't overpower the bars)

# data[].attributes.attachment_link.title
Peanut Butter Caramel Chocolate Chip Cookie Bars

# data[].attributes.attachment_link.description
Just so we are clear, what these bars are not: peanut butter and caramel living on completely different planets (or in this case, layers). What they are: Peanut butter plus caramel, or in other words, caramel and peanut butter swirled together to create the most decadent layer to have ever visited a chocolate chip cookie bar.

# data[].attributes.attachment_link.readable_text
Celebrate birthdays, special occasions, and everyday moments with this light and airy gluten free vanilla cake recipe. No one will guess this is a gluten free cake!

Jump to Recipe

The impossibly light, moist and tender crumb of this cake makes it (yes, really) the very best gluten free vanilla cake you've ever had.

This cake is so light and airy, it proves, once and for all, that gluten free baked goods can be just as good, if not better, than conventional gluten cakes.

What makes this the best gluten free vanilla cake recipe?

It may be bold, but this cake isn't just the best gluten free vanilla cake. It's the cake that you serve to people who can eat as much gluten as they want, and they ask if they can make it at home with their conventional flour.

I tell them that they can have the recipe, since it's right here on the blog. But they can't make this cake without our gluten free all purpose flour. They have their recipes; leave us ours.

Please realize you must use one of my recommended all purpose gluten free flour blends for this recipe to work. Please click through for complete information on brands (usually, Better Batter or Cup4Cup), my "mock" recipes to make those blends yourself at home, and information on why they work and why others don't.

The secret to gluten free cake success

The secret to the very best vanilla cake recipe, gluten free, is in the balance of ingredients at the proper temperature-and in the method. Read the recipe through carefully first, follow it closely, and you'll know you can make a vanilla cake, gluten free, with an open crumb and tons of delicate flavor any time.

The most important parts of the method are using one of my recommended gf flour blends, sifting it well, and beating the butter and sugar together until they're light and fluffy. And your ingredients must be at room temperature before you begin, or they won't combine properly no matter what you do.

(For more general tips before you begin to assemble your ingredients for this amazing, tender gluten free cake, try reading our beginner's guide to gluten free baking.)

You may notice some negative reviews sprinkled in among the positive ones commenting on this recipe. They were left by people who used the wrong gf flour blend, didn't measure by weight, didn't sift, didn't combine the dry and wet ingredients separately first, beat the butter and sugar for long enough, etc.

In other words, they didn't follow the recipe as written! I wish it were as simple to make a perfect gluten free vanilla cake as it is to make, say, a one-bowl gf banana bread.

I can only tell it like it is-and happily I can guide you through each step toward complete recipe success. It's all worth it!

Simple pantry ingredients for a yummy gluten free cake

This cake doesn't call for super specialized ingredients; instead you'll only need classic gluten free pantry ingredients. It's made with basic vanilla cake ingredients like butter, sugar, eggs, vanilla, and buttermilk.

Unlike our one bowl gluten free chocolate cake, to get the best vanilla cake you're going to have sift the dry ingredients. Yes, you really do have to if you want that super tender, non-grainy crumb.

Then, beat the heck out of the butter and sugar before you even think about adding anything else. A stand mixer is great, but a handheld mixer works just as well provided you're willing to stand there, beating and beating for at least 3 minutes.

Choosing cake pans for this easy gluten free vanilla cake

I like to bake these cakes in 2 aluminum 8-inch round cake pans. They bake evenly in about 30 minutes at 350°F, and never dome even if my oven has some hot spots (which all ovens do).

If you'd rather bake the cake in 9-inch cake pans, just reduce the baking time accordingly. You'll have to watch it carefully after the initial 20 minutes.

Don't bake in a dark colored pan or in a glass pan. They attract and conduct too much heat, so your cake may burn on the bottom or the edges before it's baked all the way through to the center.

If you'd like, you can also use 8-inch square pans. The baking time should be the same as with 8-inch round cake pans.

Choosing the right gluten free flour blend for a perfect vanilla cake

I'm partial to Better Batter gluten free flour's original blend for nearly all of my gluten free recipes. If you can't buy it online, you can always use my mock Better Batter blend recipe to make your own.

If you are using a higher starch all purpose gluten free flour blend like Cup4Cup (or my mock Cup4Cup), replace the cornstarch in this recipe with an additional 54 grams of your flour blend.

Do not try to make this recipe using one of the lower-quality flour blends that use gritty, poor quality rice flour. Bob's Red Mill is a particularly bad one, and your cake ingredients won't combine properly-and your cake will taste gritty.

I can't stress this enough. I want you to be successful! This cake may be a bit of a diva, but she's 100% worth it!

Deciding on a frosting for your gluten free vanilla cake

I usually frost this cake with a stiff vanilla buttercream frosting. It holds its shape really well and protects the cake from drying out like a softer frosting but without wilting. If you'd really like to dive in, please see our full discussion of gluten free frosting recipes, tips, and FAQs.

The simplest way to a lovely, basic gf frosting is to just beat 10 to 12 tablespoons (140 to 168 grams) unsalted butter, at room temperature, until light and fluffy. Add vanilla extract and/or the seeds from the inside of a vanilla bean, and begin with 2 cups (230 grams) confectioners' sugar.

Beat until well-combined. Add more confectioners' sugar as necessary to make the frosting as stiff as you'd like it.

Test the consistency by running your finger through it, but only after beating the frosting really well. If it's stiff enough, it won't stick to your fingers very much.

Storing your gluten free vanilla cake

I like the look of a "naked cake," which just means that it's frosted fully in between the layers and on top. The sides have a very thin crumb coat, and that's enough to keep in the moisture.

If you'd like to serve a few slices of this perfect vanilla cake and then store it at room temperature for a few hours, just after taking a slice, use leftover frosting to cover the missing area, extending the cake's life in the fridge.

Tips for making the best gluten free vanilla cake

Beat the room temp butter and sugar well for an airy crumb in your gf cake

The buttermilk in this recipe tenderizes the crumb so it has a tender mouthfeel. But the airy, open tenderness you can see clearly in the photos and the video comes from air being incorporated into the batter at the start.

Make sure your gluten free vanilla cake is cool before frosting

When you first remove them from the oven, let the cakes cool in the pan for 15 minutes. This allows them to firm up enough that they won't fall apart when you move them.

After 15 minutes, turn the cakes over onto a wire rack to cool 100% before you handle or frost them at all. If your cake has any residual heat at all, your frosting will melt.

FAQs

Is vanilla extract gluten free?

Yes, pure vanilla extract is gluten free because distilled alcohol is gluten free. See: Gluten Free Living Magazine.

Why did my gluten free rake recipe sink?

If your cake baked and appeared done, but sunk as it cooled, it wasn't baked properly all the way in the center. That is usually due to a too-hot oven that bakes the outside of the cake until well done before the inside is done.

Can I use this gf vanilla cake recipe to make cupcakes?

I don't recommend using this cake recipe to make cupcakes, since it's easier to make cupcake batter than it is cake batter. Use my recipe for the perfect gluten free vanilla cupcakes, which don't require any sifting, instead!

Can I use this easy gluten free vanilla cake recipe to make a sheet cake?

No, I don't recommend using this recipe to make a vanilla sheet cake. A sheet cake is a larger, rectangular cake that tends to burn on the bottom center.

Use our recipe for gluten free vanilla sheet cake instead. It's easy to make, easy to frost, and always makes for a great celebration!

Does this gluten free cake recipe need xanthan gum?

Yes, you must use xanthan gum or an all purpose gluten free flour blend that contains xanthan gum, to make this cake. Without any xanthan gum, the cake won't hold together properly, and it will go stale much more quickly, too.

Can you freeze this gluten free cake?

Yes! To freeze the cake whole, wrap it very tightly and defrost at room temperature before slicing and serving. To freeze slices, wrap them tightly and freeze individually, then defrost at room temperature.

Gluten free vanilla cake ingredient substitutions

I've tried this cake every which way, and this is truly the best. If you need to modify the ingredients, of course the cake will be different.

How to make this a gluten free dairy free vanilla cake

For dairy-free, I recommend vegan butter like Miyoko's Kitchen or Melt brands in place of butter. Try 1:1 by weight. You can also try Spectrum brand nonhydrogenated butter-flavored vegetable shortening.

You'll need a buttermilk substitute. Try half unsweetened almond milk by volume and half nondairy plain yogurt in place of the buttermilk.

I really don't like a simple milk + acid like lemon juice or vinegar as a buttermilk replacement. That only replaces the acid, but not the thickness of buttermilk. The half milk half yogurt swap is the best.

Maybe you'd like to make a white cake, instead of this yellow cake. My recipe for gluten free white cake is perfect for adding food coloring for a special occasion. If you're looking for a super light white cake, you might prefer our gluten free angel food cake, made without any egg yolks (only whites) and even without any butter.

If you'd like to turn this cake into a two-layer homemade Funfetti cake, we have a gluten free birthday cake recipe. That recipe also has recipes for chocolate sour cream frosting for the center of the cake, and chocolate icing for on top. *chefskiss*

Can you make this an egg free gluten free vanilla cake?

I have not tried this cake with an egg substitute. But I'm afraid I just can't see working out very well since this cake is very egg-dependent.

My typical egg replacement suggestion is a "chia egg" (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). But this cake calls for mostly egg whites, and a chia egg is not an egg white substitute.

If you're feeling adventuresome, you can try replacing the whole egg with a chia egg and the egg whites with slightly whipped aquafaba. Aquafaba is simply the brine from a can of chickpeas.

I'm working on a true vegan gluten free vanilla cake recipe because I really prefer a cake that is designed to be made egg-free, rather than one with an egg replacer. But, in the meantime, here we are.

How to make this a corn free gluten free vanilla cake

In place of cornstarch, try arrowroot or even potato starch. Either should work fine. We're really using cornstarch to make our all purpose gluten free flour blend into more of a gluten free cake flour.

If you are using a higher starch all purpose gluten free flour blend like Cup4Cup (or my mock Cup4Cup), replace the cornstarch in this recipe with an additional 54 grams of your flour blend.

The Very Best Gluten Free Vanilla Cake Recipe

The Very Best Gluten Free Vanilla Cake Recipe

Celebrate birthdays, special occasions, and everyday moments with this light and airy gluten free vanilla cake recipe. No one will guess this is a gluten free cake!

Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.

Into a medium-size bowl, sift (yes, you have to sift!) the gluten free flour blend, xanthan gum, and cornstarch. Add the baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.

In a large measuring cup or medium-size bowl, place the egg whites and egg, buttermilk, and vanilla. Whisk to combine very well. Set the wet ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy.

To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions.

The batter will sometimes look a bit curdled. That's normal and not a problem at all.

Once all the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.

The batter should be fluffy and relatively smooth, although a few lumps are fine. Do not overmix the batter in an attempt to make it perfectly smooth. It will be relatively thick.

Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Bang the bottoms of the pans flat on the counter a few times to break any large air bubbles.

Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). These tests for doneness are more useful than the toothpick test. Do not overbake.

Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving.

Nutritional information is, at best, approximate. Please use your own calculations if you are relying on it for your health!

Originally published on the blog in 2016. Recipe unchanged; much of the text, most photos, and video are new.

The Very Best Gluten Free Vanilla Cake Recipe

Celebrate birthdays, special occasions, and everyday moments with this light and airy gluten free vanilla cake recipe. No one will guess this is a gluten free cake!

Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.

Into a medium-size bowl, sift (yes, you have to sift!) the gluten free flour blend, xanthan gum, and cornstarch. Add the baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.

In a large measuring cup or medium-size bowl, place the egg whites and egg, buttermilk, and vanilla. Whisk to combine very well. Set the wet ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy.

To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions.

The batter will sometimes look a bit curdled. That's normal and not a problem at all.

Once all the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.

The batter should be fluffy and relatively smooth, although a few lumps are fine. Do not overmix the batter in an attempt to make it perfectly smooth. It will be relatively thick.

Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Bang the bottoms of the pans flat on the counter a few times to break any large air bubbles.

Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). These tests for doneness are more useful than the toothpick test. Do not overbake.

Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving.

Nutritional information is, at best, approximate. Please use your own calculations if you are relying on it for your health!

Originally published on the blog in 2016. Recipe unchanged; much of the text, most photos, and video are new.

# data[].attributes.attachment_link.title
The Very Best Gluten Free Vanilla Cake Recipe | Gluten Free on a Shoestring

# data[].attributes.attachment_link.description
Celebrate birthdays, special occasions, and everyday moments with this light and airy gluten free vanilla cake recipe. No one will guess this is a gluten free cake!

# data[].attributes.attachment_link.readable_text
Prep 55 min

Total 55 min

Servings 54

These gluten-free cookies will amaze everyone in your family! ...MORE+LESS-

Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.

In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.

On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.

Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Expert Tips

Be sure to store these cookies in a tightly covered container since gluten-free baked goods dry out more quickly than wheat flour-based baked goods.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Cookie

Calories

120

Calories from Fat

50

% Daily Value

Total Fat

6g

9%

Saturated Fat

3 1/2g

17%

Trans Fat

0g

Cholesterol

15mg

5%

Sodium

90mg

4%

Potassium

40mg

1%

Total Carbohydrate

17g

6%

Dietary Fiber

0g

0%

Sugars

10g

Protein

1g

Vitamin A

2%

2%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

0%

0%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

# data[].attributes.attachment_link.description
Prep 55 min Total 55 min Servings 54 These gluten-free cookies will amaze everyone in your family! ...MORE+ LESS- Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.

# data[].attributes.attachment_link.description
Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.