Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper, setting them aside. This will prevent sticking and make for easy cleanup.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and packed light brown sugar until light and fluffy. This is best achieved with an electric mixer, but a sturdy whisk and some elbow grease will also work.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
- Beat in the creamy peanut butter until thoroughly combined. Then, add the large egg and vanilla extract, mixing until everything is well incorporated and the mixture is smooth.1 cup creamy peanut butter, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. Ensure these dry ingredients are evenly distributed to avoid pockets of baking soda or uneven texture.1 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed (or by hand) until just combined. Be careful not to overmix gluten-free dough, as this can result in tough cookies.1 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, 1/2 teaspoon salt
- If using, gently fold in the gluten-free chocolate chips or chopped peanuts.1/4 cup gluten-free chocolate chips
- Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each cookie ball twice in a criss-cross pattern. This iconic step not only adds visual appeal but also helps the cookies bake evenly and spread slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This brief rest period allows them to firm up nicely.
Notes
To keep cookies soft, place a slice of bread in the airtight container. For longer storage, refrigerate for up to a week or freeze baked cookies/dough balls for up to 2-3 months.