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.
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