The Best Peanut Butter Chocolate Chip Cookies!
These Gluten-Free Peanut Butter Chocolate Chip Cookies are soft and chewy with crisp edges, packed with rich peanut butter flavor and melty chocolate chips. Made with simple ingredients, no chilling required, and bake up perfectly every time!
Equipment
- baking sheets lined with parchment paper
- mixing bowls
- hand mixer or stand mixer for creaming ingredients
- whisk for dry ingredients
- cookie scoop for portioning dough
- wire rack for cooling 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 the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together gluten-free flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
- Stir in the chocolate chips.
- Scoop about 30 g (2 tablespoons) of dough per cookie using a medium cookie scoop. Roll into balls and place on the prepared baking sheets.
- Bake for 10–12 minutes, until set and lightly golden around the edges.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use creamy peanut butter (not natural) for the best texture. Ensure butter and egg are room temperature for proper creaming. Store in an airtight container for 3–4 days or freeze for longer. Each cookie weighs about 30 g (2 tablespoons).