Gluten Free Peanut Butter Cookies

Posted bycourtneyclemmonsPosted inRecipesTags:

Calling all my gluten free peeps!

I’ve grown up eating these peanut butter cookies, and I’m so glad I was able to easily make them gluten free without losing any of the flavor or textural elements I love so much about these cookies!

I’m continuing to develop some more gluten free recipes, but in the meantime, I hope you enjoy these cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 15 minutes
Cook time: 15 minutes (per batch)
Total time: 1 hour 15 minutes
Yields: ~50 cookies

Ingredients for the Gluten Free Peanut Butter Cookie:

  • 1 cup unsalted butter at room temperature (2 sticks)
  • 1 cup gluten free extra crunchy peanut butter
  • 1 cup granulated sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups gluten free 1-to-1 baking flour (I used Bob’s Red Mill)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup chopped REESE’S Mini Peanut Butter Cups
  • 1 cup granulated sugar (for rolling the cookies in before baking)

Instructions:

  • Preheat oven 350 degrees.
  • Using a hand or stand mixer fitted with a paddle attachment, beat the butter, peanut butter, sugars, eggs and vanilla together on medium speed until fluffy. Scrape down the sides of the bowl.
  • In a separate bowl, whish together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients all at once and mix on low just until combined (45-60 seconds). Add the chopped REESE’S and mix the dough by hand just until combined (about 15-20 seconds).
  • Pour the remaining granulated sugar into a small bowl. Using a cookie scooper, scoop the dough into balls (or roll by hand) and roll in the sugar before placing on a baking sheet lined with parchment paper.
  • Bake for 12-15 minutes (or until the sides start to brown and tops begin to crack). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
    • Note: These cookies are meant to be soft and chewy, so it’s better to slightly under bake them.
  • Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
  • Enjoy!

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