Sometimes, you need a sweet and salty combination.
Sometimes, it’s for celebrations.
And sometimes, it’s for consolation.
See, I made these gluten-free cookies because my parents were coming over to watch the Dallas Cowboys play the Green Bay Packers. It’s the first time the Cowboys have made it past the first round of the playoffs in forever, so we made a little watch party. We kept things simple. Rotel dip, a cheese and sausage platter with crackers, a crudité platter, some fruit, little Smokies wrapped in bacon, and these cookies.
The cookies were pretty great, if you don’t mind me tooting my own horn. Traditional chocolate chip cookies made gluten-free, only some of the chocolate chips were swapped out for peanut butter chips. Also, crumbled gluten-free pretzels were stirred in, to give a salty edge to a typically sweet dessert. They’re chewy, salty, sweet, and of course, what goes better together than peanut butter and chocolate?
Unfortunately, the game didn’t go as well as they snacks did. We led most of the game, but after Tony Romo took a number of sacks, our defense became unable to hold Green Bay, and they went ahead. We thought we had a chance to win with a long catch by Dez Bryant, but it was ruled incomplete (many colorful words were hurled at the referees for that call), and that was the game. So once again, we’re sad fans, out of the playoffs. What do we have to console us?
Oh yes, cookies! Three cheers for comfort food!
Even if you’re not a football fan, or are rooting for *gasp* another team, you can still enjoy these cookies. I’ll be happy to share. So go ahead, have one.
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- ⅔ cup sweet white rice flour
- ⅔ cup tapioca starch
- ⅔ cup + ¼ cup superfine brown rice flour
- 1 scant tablespoon gelatin
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 5 oz chocolate chips
- 5 oz peanut butter chips
- ¾ cup gluten-free pretzels, such as Glutino or Snyder's of Hanover, crumbled slightly
- Preheat the oven to 375 degrees.
- Put the butter and sugars in a large mixing bowl of a stand mixer. Cream together on medium speed for about a minute. Add the egg, egg yolk and vanilla and mix again.
- In a separate medium bowl, whisk together the flours, gelatin, salt, and baking soda. Add the flour mixture to the sugar mixture and beat again on low speed until combined. If the dough looks crumbly, add a tablespoon of water and beat until the dough comes together. Stir in the chocolate chips, peanut butter chips, and pretzels.
- Scoop the dough into small balls (about 2 tablespoons each) and place on a parchment-lined (or silicone baking sheet lined) baking sheet, at least 2-3 inches apart. Flatten slightly with the palm of your hand.
- Bake for 12 minutes or until the edges just start to brown. Remove from oven and allow to cool a few minutes on the baking sheet, then transfer to a rack to cool completely.
- Makes about 2½ dozen.