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.

Author Cindy F. McIntosh


  • 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)


  1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.
  4. 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

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