Gluten Free Peanut Butter Chocolate Chip Cookies
Serves 15
10 mins prep
10 mins cook
60 mins Chill Time
80 mins total
These gluten free peanut butter chocolate chip cookies are rich, chewy and bursting with flavor. They have perfectly crisp edges, soft and gooey centers and so easy to make!
Wet
Dry
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In a large mixing bowl or bowl of a stand mixer, add the softened butter and both sugars. Cream together for about 1 minute.
⅕ 1/2 unsalted butter⅕ 1/2 dark brown sugar⅕ 1/2 white granulated sugarAdd in the peanut butter, vanilla and egg. Beat together until creamy.
⅕ 9 natural peanut butter*⅕ 1 large egg⅕ 2 vanilla extractAdd in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a wooden spoon or rubber spatula.
⅕ 1 gluten free all purpose baking flour⅕ 1/2 baking soda⅕ 1/4 saltFold in the chocolate chips.
⅕ 1 semi-sweet chocolate chipsLet the dough sit out at room temperature for 1 hour. This will not only prevent the cookies from spreading too much but will also allow the flavors to deepen.
I have found chilling the dough in the fridge is too much and the cookies don't end up spreading well, so letting it sit at room temp is ideal. If you can let it sit for longer (a few hours) that will deepen the flavor even more.
After 1 hour, preheat the oven to 350. Use a two tablespoon cookie scoop and scoop the cookies into balls. place no more than 6 on a cookie sheet at a time since they will spread.
Bake for 11-15 minutes or until the edges are golden brown. The center will still be soft, but this is what you want.
As soon as they are out of the oven, sprinkle with a few additional chocolate chips and use a round cookie cutter to scoot into perfectly round cookies.
Let cool, then sprinkle with flaky salt and enjoy!
