Step 1

First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In a stand mixer, add cubes of cold butter, granulated sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.

Step 3

Then, add in eggs and vanilla extract. Beat to combine.

Step 4

Add in peanut butter. Beat until combined.

Step 5

Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.

Step 6

Fold in dark chocolate chips and peanut butter chips.

Step 7

Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. Mine were about ⅓ cup in size.

Step 8

Bake for 9 to 10 minutes or until cookies are just barely set in the middle.

Step 9

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.