Brace yourself, because these aren’t just any gluten free peanut butter chocolate chip cookies. These are BIG, THICK, and CHEWY peanut butter chocolate chip cookies!
My brother came home for a few weeks after his first year of college, and I was so excited to bake for him. Mostly because he has tasted hardly any of my gluten free recipes, and being a hungry college swimmer I thought he would make a great taste tester. I wanted him (and my family) to compare them to the non-gluten free cookies they like to enjoy. Guess what? They passed with flying colors. He and my family loved them.
This recipe was adapted from my Thin and Chewy Tahini Chocolate Chip Cookie recipe. I’ve been wanting to make the best chewy peanut butter chocolate chip cookies for a while, and I think I’ve done it. Well, I may be a little biased… but you will have to try them for yourself. They have the perfect chewy texture and are loaded with chocolate chips. I mean, the more chocolate chips the better, right?
Right. These cookies were devoured. They didn’t last long, and I still remorse over the fact that I only made one dozen cookies. Maybe it was a good thing, so we didn’t eat too many cookies. Or maybe it’s just a better excuse to make more soon. I’m going with option #2.
A Few Cookie Baking Tips:
This cookie dough needs a little time to chill since it can be soft and sticky, and this also ensures they stay nice and thick when baked. There’s no need to chill for hours and hours, though! I chilled mine for 1 hour, but you could go as little as 30 minutes with this dough.
You will need a large cookie scoop for these cookies. I did say they were big, right? Each scoop should hold about 3 Tbsp of dough, and cookies should be placed about 2-3 inches apart on the baking sheet (I do about 6- 8 cookies per sheet). Be sure to flatten your cookie dough balls slightly with the palm of your hand! Peanut butter makes these cookies pretty thick, and pressing your palm helps them bake evenly and spread slightly. It’s certainly not necessary, but I found the texture was best when they were flattened a little.
These cookies bake best on the center rack in your oven. If you have a double oven, you can bake both of your cookie sheets at the same time. If not, I recommend only baking one sheet at a time while you keep the remaining cookie dough in the fridge until ready to use. This ensures that your cookies will bake evenly! Unless you are impatient when it comes to cookies and don’t care how they turn out, and you just want cookies…. then bake both sheets together at the same time. I don’t blame you, and I’m sure they will still be delicious.
Gluten Free Peanut Butter Chocolate Chip Cookies
- 1 cup + 2 Tbsp (163g) Bob’s Red Mill 1:1 gluten free baking flour
- 1 Tbsp cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp butter, melted and cooled
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 ½ tsp gluten free vanilla extract
- 1 ¼ cups semi-sweet chocolate chips, gluten free
- In a medium size mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together melted butter, granulated sugar, brown sugar, an peanut butter until combined and creamy. Whisk in the egg and vanilla extract until smooth.
- Pour the dry ingredients into the wet and mix with a rubber spatula or wooden spoon, until everything is combined. Fold in the chocolate chips. The dough with be slightly soft and tacky.
- Leaving the dough in your mixing bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, up to 2 hours. If chilling longer than 2 hours, allow the dough to sit at room temperature for 15-20 minutes before rolling and baking.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper. When your oven has preheated, take the dough out the the refrigerator and scoop out the dough with a large cookie scoop. Roll the dough into a balls, place on your baking sheets 2-3 inches apart (I suggest no more than 8 cookies per sheet), and flatten them slightly with the palm of your hand. If you do not flatten them slightly, they will just be smaller and very puffy as they do not spread much.
- Bake for 10-12 minutes (mine took 12), until the edges have set and the centers are still soft and slightly puffy. They will look slightly underdone. Allow to cool on the baking sheet for 5-10 minutes before removing and placing on a wire cooling rack.
- If you chill your dough for longer than 2 hours, leave the bowl out on the counter for 10-20 minutes first before baking.
- I use a creamy peanut butter like Skippy naturals. However, this is not the the same consistency as real “natural” peanut butter. I don’t recommend a runny peanut butter, as the consistency of your cookies may differ and may require more chilling.
- I always use Bob’s Red Mill 1:1 gluten free baking flour, which contains xanthan gum. If you use a different flour mix, I cannot guarantee you will the same results. If you choose to use a different flour blend, I recommend using a 1:1 or cup for cup flour that contains xanthan gum, and measure by weight (not all gluten free flours are created equal and differ in weight). You could also try using a gluten free all purpose flour mix and adding your own xanthan gum, however I don’t know how much to recommend since I don’t add it separately.
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