Peanut Butter Chocolate Chip Cookies (+ Gluten Free Option)

🎶 Peanut Butter Cookie Time 🎶

That’s a song, right? Who cares. Just make these!

The Recipe

Prep Time: 10-15 minutes

Cooking time: 10 minutes

Total Time: <30 minutes

Yield: 16-18 peanut butter dark chocolate chip cookies

1 cup (250g) butter
1 tsp vanilla extract
1/2 cup (115g) peanut butter
1/2 cup (100g) brown sugar
1/2 cup (100g) white sugar
1 egg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup (180g) preferred baking flour
- If using gluten free flour without xanthan gum, add 1/2 tsp xanthan gum (I simply used 1 1/2 cup (180g) Bob’s Red Mill 1-to-1 Baking Flour)
1 dark chocolate bar, cut-up
- I used 1/2 cup (~80g)
(Optional) Sea salt

Preheat oven to 350°F (180°C)
In one bowl, cream together 1/2 cup (100g) brown sugar, 1/2 cup (100g) white sugar, 1 tsp vanilla extract, and 1 cup (250g) butter (these are the wet ingredients)
Mix in 1 egg
Fold in 1/2 cup (115g) peanut butter
In a separate bowl, mix together 1 1/2 cup (180g) preferred baking flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt (these are the dry ingredients)
Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Fold in 1 cup (80g) cut up dark chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
Enjoy!