Gluten-Free Peanut Butter Swirl Chocolate Chip Cookies (Print Version)
Chewy gluten-free cookies with creamy peanut butter swirl and chocolate chips, ready in 27 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
02 - ½ teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon fine salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup packed light brown sugar
07 - ⅓ cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - ¾ cup semi-sweet chocolate chips
11 - ⅓ cup creamy peanut butter
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Dollop ½ teaspoon of peanut butter onto each dough mound. Use a toothpick or knife to gently swirl the peanut butter into the top of each cookie.
09 - Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- That moment when you break open a warm cookie and find ribbons of salty peanut butter woven through pockets of melted chocolate
- Nobody believes these are gluten-free until you tell them, and even then they reach for another one
02 -
- Underbake these by about 30 seconds, they continue cooking on the hot pan and that residual heat is what creates the chewy center
- The peanut butter swirl sinks if you work it too deeply into the dough, keep it mostly on the surface
03 -
- Weigh your gluten-free flour if possible, measuring by volume can be wildly inaccurate
- Room temperature ingredients prevent the dough from seizing up and becoming impossible to work with