Double Chocolate Peanut Butter Cookies Gluten-Free Recipe
Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet gluten free cookies treat to cookie-jar superstardom.
MAKES 3 DOZEN COOKIES
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon gluten-free pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup sweet rice flour
- 1/2 cup brown rice flour
- 1/2 cup cocoa powder
- 2 cups bittersweet chocolate chips
- Fleur de sel sea salt (optional)
Instructions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
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In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.
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In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.
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Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.
Photography Aubrie Pick
