Description
These gluten-free peanut butter cookies deliver a nostalgic, rich flavor with a perfectly tender crumb and signature cracked tops. By combining creamy nut butter with a hint of vanilla and a necessary chill time, you will achieve a bakery-quality treat that satisfies every craving.
Ingredients
- 1 cup creamy peanut butter (stabilized)
- 1/2 cup butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (such as Cup4Cup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Line heavy-duty baking sheets with parchment paper or silicone mats and set aside.
- In a large glass bowl, whisk together the creamy peanut butter, melted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy.
- Add the room-temperature eggs one at a time, followed by the vanilla extract, and mix until the batter is uniform and creamy.
- On low speed, blend in the baking soda and salt, then gradually add the gluten-free flour blend until no white pockets remain.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes; meanwhile, preheat your oven to 325ºF (163°C).
- Using a medium cookie scoop, portion the dough into two-tablespoon balls and roll them gently between your palms before placing nine on each baking sheet.
- Bake for 12-14 minutes, rotating the pans halfway through, until the tops are set and show characteristic cracks; allow to cool completely on the sheet to firm up.
Notes
For the best results, ensure your eggs are truly at room temperature to prevent the melted butter from seizing during the emulsion process. If you prefer a more decorative look, use the tines of a fork to create a classic crosshatch pattern on the dough balls before sliding them into the oven.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American