Description
These oversized gluten-free peanut butter cookies deliver a perfect balance of salty and sweet with a thick, gooey center and lightly crisped edges. Made with simple pantry staples, they prove that you don’t need wheat to create a bakery-quality treat that satisfies every craving.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup melted salted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups gluten-free all-purpose flour
Instructions
- In a large bowl, beat together the creamy peanut butter, melted butter, light brown sugar, and granulated sugar until smooth and rich.
- Mix in the room-temperature eggs and vanilla extract until the batter is glossy and fully incorporated.
- Slowly blend in the baking soda, salt, and gluten-free flour, mixing until no flour pockets remain.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to ensure a thick cookie.
- Preheat the oven to 325ºF and line baking sheets with parchment paper.
- Scoop 2-tablespoon portions of dough, roll into smooth balls, and place 9 per sheet.
- Bake for 12-14 minutes, rotating the pans halfway through, until the tops are set and show beautiful cracks.
Notes
To ensure your cookies have that signature cracked top, avoid over-mixing the dough once the flour is added. If you are using a natural peanut butter, be aware that the high oil content may cause the cookies to spread more than intended, so a shelf-stable variety is highly recommended for this specific texture.
- Prep Time: 5 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American