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–+ servings
Prep Time 15 minutes
Cook Time 11 minutes
Cooling time 10 minutes
Total Time 36 minutes
Servings: 29 cookies
Course: Dessert
Cuisine: American

Ingredients
  

  • 1 cup cold unsalted butter cut into small cubes
  • ½ cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • ½ cup creamy peanut butter
  • 2 ¾ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1 tsp salt
  • flaky sea salt for sprinkling optional

Instructions
 

  1. Preheat oven to 400℉. Line three baking sheets with parchment paper.
  2. 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.
  3. Add in eggs and vanilla extract. Beat to combine.
  4. Add in peanut butter. Beat until combined.
  5. Add flour, cornstarch, salt, and baking soda to mixing bowl. Mix until a thick dough forms.
  6. Fold in chocolate chips and peanut butter chips.
  7. Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan.
  8. Lightly sprinkle flaky sea salt on top of each cookie if desired.
  9. Bake for 10-12 minutes or until cookies are just barely set in the middle.
  10. 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.

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