Best Thick And Soft Chocolate Peanut Butter Cookies Gluten Free Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
• In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.
• Stir in chocolate chips.
• Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
• Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
• Cool on the cookie sheet for at least 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature.

GLUTEN-FREE PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Fold in the chocolate.
• Put some granulated sugar in a small bowl. Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat. Evenly space them on the prepared baking sheets. Press each ball down with a fork to flatten it out and make an indentation.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

THICK AND SOFT CHOCOLATE PEANUT BUTTER COOKIES (GLUTEN-FREE

Steps:

• To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine. Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don't stay too domed and puffed while baking because this dough, when properly chilled, doesn't spread much; just don't over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center.