Gluten-Free Peanut Butter Chocolate Chip Cookies
This is the best gluten-free peanut butter chocolate chip cookie recipe! These easy cookies are soft and chewy with crisp edges, full of peanut butter and plenty of chocolate. Made with simple ingredients and no chilling, this recipe bakes up perfectly every time.
Servings: 26 cookies
Ingredients
- 113 g unsalted butter softened
- 125 g creamy peanut butter
- 115 g granulated sugar
- 100 g light brown sugar
- 1 large egg 50 g
- 4 g vanilla extract 1 teaspoon
- 180 g gluten-free all-purpose flour
- 4 g baking soda ¾ teaspoon
- 3.5 g salt ½ teaspoon
- 150 g chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 113 g unsalted butter, 125 g creamy peanut butter, 115 g granulated sugar, and 100 g light brown sugar until light and fluffy.
- Beat in 1 large egg and 4 g vanilla extract.
- In a separate bowl, whisk together the 180 g gluten-free all-purpose flour, 4 g baking soda, and 3.5 g salt. Add to the wet ingredients and mix until just combined.
- Stir in the 150 g chocolate chips.
- Scoop dough, about 30 g or 2 tablespoons each, using a medium cookie scoop. Roll into a smooth ball shape and place on prepared cookie sheets.
- Bake for 10–12 minutes, until set and lightly golden around the edges.
- Cool on the pan at least 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Use creamy peanut butter (not natural) for best results.
- Make sure butter and egg are room temperature for proper creaming.
- Store in an airtight container for 3–4 days or freeze for longer.
