These gluten-free peanut butter cookies are, in a word, perfect. The peanut butter flavor is full of KAPOW! Chopped bittersweet chocolate lends a wink of darkness, while a hint of brown sugar provides a butterscotch-y smooch at the end. And, they are insanely easy to put together.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Stephanie Stiavetti
1cupcreamy unsweetened peanut butter(or almond butter, if you prefer)
2packed tablespoonsbrown sugar
4ouncesbittersweet chocolatechopped coarsely
A fewpinchesflakey sea saltfor topping
Preheat oven to 350°F (176°C). Set the oven rack to the middle of the oven.
Line a baking sheet with parchment or a Silpat.
In a mixing bowl, mix together the peanut butter, white sugar, and brown sugar. Beat in the egg, vanilla, baking soda, and salt until well combined. Stir in the chopped chocolate.
Portion cookies into tablespoon-sized balls and drop them onto prepared baking sheet. Sprinkle each cookie with a small pinch of flakey sea salt using your fingers to break up the flakes as you sprinkle. Bake for 10-12 minutes, or just until the edges of the cookies turn gently brown. Allow to cool and firm up on the baking sheet for at least 10 minutes before moving to a cooling rack to cool completely.
You can make these cookies ahead of time: prepare everything and store the dough the fridge, rolled tightly into a log and sealed with plastic wrap. It should be good for up to three days. The cookies are a little fragile when they're hot, so let them cool on the baking sheet for at least 10 minutes before gently moving them to a cooling rack.