Gluten-Free Peanut Butter Chocolate Chip (Print Version)
Rich, chewy gluten-free cookies combining creamy peanut butter and semisweet chocolate chips. Ready in 20 minutes for a decadent American dessert.
# List of Ingredients:
→ Dry Ingredients
01 - 1 cup light brown sugar, packed
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup creamy peanut butter (ensure gluten-free)
05 - 1 large egg
06 - 1 teaspoon pure vanilla extract
→ Add-Ins
07 - 3/4 cup semisweet chocolate chips (ensure gluten-free)
# 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 brown sugar, baking soda, and salt until well blended.
03 - In a large bowl, mix the peanut butter, egg, and vanilla extract until smooth and completely combined.
04 - Add the dry ingredients to the wet mixture and stir until fully incorporated.
05 - Fold in the chocolate chips until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Gently flatten each dough ball using the back of a fork, making a crisscross pattern on top.
08 - Bake for 9-11 minutes, until the edges are set and lightly golden.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Naturally gluten-free without any weird aftertaste or gritty texture
- Only seven ingredients, most of which are probably in your pantry right now
- That perfect combination of crisp edges and chewy centers everyone craves
02 -
- These cookies continue cooking on the hot baking sheet, so removing them when edges are just set is crucial.
- Overmixing once you add the dry ingredients makes them tough, just stir until combined.
- Measuring peanut butter can be tricky, use the water displacement method or press it into your measuring cup firmly.
03 -
- Room temperature ingredients mix more evenly and prevent the dough from separating
- If your dough feels too sticky, chill it for 15 minutes before scooping
- Store in an airtight container with a slice of bread to keep them soft longer