These gluten free peanut butter cookies are thick, soft on the inside, and so delicious! They are quick and easy to make. These peanut butter chocolate chip cookies use both peanut butter chips and chocolate chips but you could use all chocolate chips if you prefer.
Ingredients
Instructions
- Preheat oven to 400℉. Line three baking sheets with parchment paper.
- In a stand mixer with paddle attachment, add cubes of cold butter, sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
- Add in eggs and vanilla extract. Beat to combine.
- Add in peanut butter. Beat until combined.
- Add flour, cornstarch, salt, and baking soda to mixing bowl. Mix until a thick dough forms.
- Fold in chocolate chips and peanut butter chips.
- Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan.
- Lightly sprinkle flaky sea salt on top of each cookie if desired.
- Bake for 10-12 minutes or until cookies are just barely set in the middle.
- Remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Notes
If you prefer to not use gluten free flour for the cake, you can substitute all purpose flour using the same measurement.
