Oh, there’s just nothing like that first bite, is there? The perfect combination of salty and sweet that takes you right back to childhood! I truly believe baking is the best kind of therapy. When my son got his Celiac diagnosis, I panicked; how could I make sure he still got those wonderful, comforting flavors? It was a rainy Saturday, and I got determined right there in the kitchen. I worked until the air smelled heavenly—roasted peanuts mixed with warm, melting chocolate—creating these incredible Peanut Butter Chocolate Chip Cookies.
This recipe isn’t just about being gluten-free; it’s about keeping that tradition alive and making sure everyone at the table can indulge. When those cookies came out golden and gooey that day, seeing his face light up, I knew I had cracked the code! I’m Marco Santos, and as a Gluten-Free Chef, trust me when I say you won’t miss a thing in this batch.
Why This Recipe for Peanut Butter Chocolate Chip Cookies Works for Everyone
Finding a safe gluten-free recipe that actually tastes phenomenal is a huge win, especially when it comes to a favorite like the Peanut Butter Chocolate Chip Cookies. You shouldn’t have to sacrifice enjoyment just because of dietary needs!
These cookies are a total crowd-pleaser because:
- They deliver that perfect, salty-sweet chocolate chip combo we all crave.
- They are completely safe for my gluten-free friends and family.
- They nail that texture we look for in the best chewy cookie recipes.
Achieving the Perfect Chewy Cookie Recipes Texture
Want to know the secret to that amazing chew that holds up? It’s not just the chilling time, though that helps! We use an extra egg yolk in this recipe. That extra richness and binding power keep the cookies from spreading too thin and turning crispy fast. It gives the dough that dense lift we need.
Gathering Ingredients for Your Peanut Butter Chocolate Chip Cookies
Baking gluten-free means we sometimes have to be a bit more careful with our measurements, especially the flour! If you want these spectacular Peanut Butter Chocolate Chip Cookies to turn out perfectly chewy, precision is your friend here. Don’t just scoop that flour straight from the bag; we have to measure it *correctly* to stop these from spreading like pancakes!
I’ve broken down what you need into the dry crew and the wet powerhouse. Getting these organized before you start mixing is half the battle won, trust me.
Dry Ingredients for Peanut Butter Chocolate Chip Cookies
These are the building blocks that give the cookie its structure. Be sure your baking soda and powder are fresh!
- 2 1/2 cups bleached all-purpose flour, measured correctly (that’s about 318 grams, just in case!)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Wet Ingredients and the Chocolate Chip Combo
This section brings all the incredible flavor, especially the rich, creamy peanut butter. Remember, those two large eggs need to be at room temperature—it helps them blend so much better into the melted butter!
- 1 stick unsalted butter, just melted
- 3/4 cup creamy peanut butter (about 202 grams)
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups semisweet chocolate chips (340 grams—yes, we’re generous with the chips!)
- 2 tablespoons milk (Only if your dough seems too crumbly later on!)
Essential Equipment for Perfect Peanut Butter Chocolate Chip Cookies
You don’t need a massive, complicated setup for these cookies, which is one reason I love them so much! But having the right tools definitely makes the process smoother and helps us avoid that gluten-free dough sticking everywhere. Remember, baking is chemistry, so the tools really matter!
Here is the simple list of things I always grab before I start melting the butter for that amazing peanut butter base:
- A medium bowl for whisking up our dry crew.
- A large heat-safe bowl. This is a must since we melt the butter first and stir everything into it later!
- Baking sheets—you’ll need a couple ready to go.
- Parchment paper. Seriously, never skip this. It’s the secret weapon against sticking, especially with gluten-free dough.
- A large spring-loaded cookie scoop. This ensures all your cookies bake evenly at the same time, which means no burnt edges while the middle is still raw.
- Wire racks for cooling everything down perfectly.
Step-by-Step Instructions for Amazing Peanut Butter Chocolate Chip Cookies
Alright, deep breath! This is where the magic happens. We are turning those measured ingredients into the best batch of Peanut Butter Chocolate Chip Cookies you’ve ever tasted. The key here is not rushing the blending, especially once we go gluten-free.
First things first, get that oven hot: 350ºF is where we want to be. Make sure you have those sheets lined with parchment paper because trust me, nobody wants to scrape sticky cookie dough off hot metal!
Mixing the Dry and Wet Components for Peanut Butter Chocolate Chip Cookies
We don’t cream the butter here like a traditional recipe; we melt it! Microwave that stick of butter until it’s liquid, then immediately whisk in the peanut butter until it smooths out. Then, whip in both sugars until they dissolve a bit. Once that’s gorgeous, beat in your room-temperature eggs and that vanilla. It will look a little strange, but hang in there!
Next, gradually add the flour mix until it just disappears into the wet stuff. Stop mixing immediately! Then, fold in those glorious chocolate chips. Don’t overwork the dough at this stage; that keeps the texture perfect.
Chilling and Scooping Your Peanut Butter Chocolate Chip Cookies Dough
This next step is non-negotiable, especially for gluten-free baking. Cover that beautiful dough and pop it into the fridge for a minimum of 24 hours—that’s 1440 minutes! If you skip this, your cookies will spread into thin wafers. Don’t forget that optional milk we mentioned; if your dough looks super dry straight out of the fridge, a single tablespoon will loosen it up just enough to scoop.
When you pull it out, let it sit on the counter until it’s soft enough to manage. Use that big cookie scoop and drop those dough balls onto your prepared sheets. I like to flatten them just a tiny bit with my palm—they don’t spread quite as much as other cookies do when they’re gluten-free. Dot a few extra chips right on top because that looks professional!
Bake for about 12 minutes until you see those lovely golden-brown edges. You can find some great inspiration for timing over at comforting dinner recipes inspiration while these bake!
Expert Tips for Success with Peanut Butter Chocolate Chip Cookies
Even with a tried-and-true recipe like these Peanut Butter Chocolate Chip Cookies, a couple of tiny tweaks make the difference between great and spectacular. First, let’s talk flour again. Since we aren’t using traditional wheat, you absolutely must spoon and level your gluten-free flour into the measuring cup—don’t scoop directly or you’ll add way too much, resulting in dry, crumbly cookies!
Also, remember I said the eggs need to be room temperature? That’s essential because the melted butter and peanut butter mixture cools down fast. Cold eggs seize up the fat and won’t emulsify correctly, leading to a greasy texture instead of that perfect structure.
Finally, watch those edges! You want them golden brown, just like the ones in the photo, but you pull them out at exactly 12 minutes. They firm up so much on the cooling rack. They should look slightly underdone in the very middle when you pull them—that guarantees that gooey center we all adore in our Peanut Butter Chocolate Chip Cookies.
Storage and Keeping Your Peanut Butter Chocolate Chip Cookies Fresh
This is the hard part—having to wait for them to cool down before you can even take the first bite! But once they are totally cool, you want to make sure these wonderful Peanut Butter Chocolate Chip Cookies stay just as delicious tomorrow as they are today.
Honestly, I barely have any left over because my family devours them so fast, but the recipe suggests they keep wonderfully for up to 3 days at room temperature. That might not sound like a long time, but trust me, they won’t last that long!
The key to maintaining that incredible fresh-from-the-oven gooiness in your Peanut Butter Chocolate Chip Cookies is the storage method. Don’t put them in the fridge! The cold can actually dry them out faster, especially since they are gluten-free.
You need an airtight container. Layer them with small squares of parchment or wax paper between the layers. This stops them from sticking together, which is a nightmare when that warm peanut butter starts to weep a little. Just keep that container on the counter, maybe covered with a cute kitchen towel, and enjoy them for the next few days!
Ingredient Notes and Substitutions for This Classic Flavor Pairing
One of the best things about coming up with a new spin on a classic like the peanut butter and chocolate chip combo is figuring out where you can be flexible. Since we’re focusing on gluten-free baking here, we know the structure is solid, which gives us room to play with the flavor profiles!
I’ve had so many questions about swapping out ingredients, especially since everyone has different likes when it comes to their nuts and their chocolate. Don’t worry if you don’t have the exact ingredient list above; we can totally make this work!
Peanut Butter Decisions: Creamy Versus Crunchy
This recipe calls for creamy peanut butter, and I highly recommend sticking to that for the best texture, especially because we are melting it into the butter. Creamy melts beautifully and incorporates smoothly, giving us that uniform, gooey binder we want for those chewy cookie recipes.
If you are dying to use crunchy, go for it! Just know that you might get a slightly less smooth dough when you first mix it. If you’re using crunchy, give the wet ingredients an extra minute of stirring when you mix in the sugars. Also, I use natural, unsweetened peanut butter a lot, but if you use one with added sweeteners, you might want to consider reducing the granulated sugar just a touch. Taste your peanut butter first!
Making Choices with Chocolate Chips
The semisweet chips are my personal go-to because they cut through the richness of the peanut butter so perfectly. It keeps that beautiful balance. But I know some people prefer intensely sweet cookies, and others prefer a deeper, darker flavor profile.
If you love milk chocolate, feel free to swap out the semisweet chips for milk chocolate chips. They will make the cookie taste sweeter overall, so maybe consider reducing the brown sugar by a quarter cup if you go that route. On the flip side, if you are a dark chocolate devotee, use the darkest chips you can find—even a 60% cacao chip works wonderfully. It deepens the complexity of the flavor so much! You might even try adding some chopped peanut butter cups if you’re feeling really adventurous, just like they do in some of my favorite banana bread with nuts recipes!
Flour Swaps (Stick to the Plan if You Can Though!)
While this recipe is perfectly balanced for the gluten-free flour blend I specified, I know not everyone keeps the same bag on hand. If your blend doesn’t contain xanthan gum, you’ll need to add about half a teaspoon into the dry ingredients. Xanthan gum is crucial here; it mimics the stickiness gluten usually provides, which is why our final cookies are dense and chewy!
Frequently Asked Questions About Peanut Butter Chocolate Chip Cookies
I get so many wonderful messages asking little bits of advice about these Peanut Butter Chocolate Chip Cookies! It’s fun seeing everyone jump into the world of gluten-free baking. Here are a few things people ask most often about getting this classic flavor pairing just right.
My cookies always spread flat. What gives?
This is the number one question, and it usually comes down to two things: chilling time or flour measurement. You absolutely must chill the dough for at least 24 hours—that long rest solidifies the fats so they melt slower in the oven. Also, make sure you are spooning and leveling that gluten-free flour; if you scoop straight from the bag, you’ll end up with too much dry ingredient, making the dough crumbly and prone to leakage.
Can I use crunchy peanut butter instead of creamy?
You sure can! I prefer the creamy for that super smooth texture in my Peanut Butter Chocolate Chip Cookies dough, but crunchy works wonderfully if you love more bite. The crunchy bits just add a fun texture contrast with your chocolate chips. Don’t worry about adjusting anything else in the recipe if you swap it out for crunchy!
What makes these the best chewy cookie recipes if they are gluten-free?
It’s largely thanks to the butter being melted instead of creamed and that crucial extra egg yolk! Melting the butter sets us up for a denser final product right from the start. Plus, the chilling period allows the gluten-free starches to fully hydrate, which gives us that wonderfully soft, wonderfully chewy texture we want from the best chewy cookie recipes.
Do I really need to use dark brown sugar?
You absolutely do! White sugar tends to make cookies crispier and taller. The dark brown sugar has more molasses content, and that molasses keeps the cookie soft, moist, and gives off that incredible, complex flavor that makes this chocolate chip combo so addicting. It’s key to the overall success of the Peanut Butter Chocolate Chip Cookies!
Sharing Your Peanut Butter Chocolate Chip Cookies Creations
Now that you’ve got those warm, gooey Peanut Butter Chocolate Chip Cookies cooling on the racks, the best part is seeing them enjoyed! Baking should always be a shared experience, even when we’re mastering tricky gluten-free recipes.
I genuinely want to see what you’ve made! Did you manage to get that perfect, thick dome shape? Did you use milk chocolate or semisweet? Tell me everything when you drop those five stars on the recipe card below.
If you snap a picture of your amazing batch—especially if you decorated them for a holiday or a special family moment—please tag me on social media! Seeing your kitchen filled with that sweet, nutty aroma through your photos makes all the careful measuring worthwhile. It’s why I do this whole thing, sharing these comforting tastes with you after my son inspired this whole journey.
Don’t forget to check out more of my favorite dependable bakes over at my recipes index!
Peanut Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla.
- Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
- If the dough seems too crumbly, add 2 tablespoons of milk. If time allows, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large spring-loaded cookie scoop and drop onto prepared baking sheets. Flatten the dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips.
- Bake for 12 minutes, or until golden brown. Let the cookies cool for 5 minutes before removing them to wire racks to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.