Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookies' tender texture.1/2 cup unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar
- Add the creamy peanut butter to the butter-sugar mixture and beat until thoroughly combined. Scrape down the sides of the bowl as needed. Next, add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract.1 cup creamy peanut butter, 2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the baking soda, salt, and the gluten-free all-purpose flour blend. Make sure these dry ingredients are evenly distributed before adding them to the wet ingredients.1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup gluten-free all-purpose flour blend
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be thick and cohesive.
- Roll the cookie dough into 1-inch (2.5cm) balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each cookie ball to flatten it slightly. Then, press down again in the opposite direction to create the classic criss-cross pattern. This not only looks iconic but also helps the cookies bake evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while hot.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-5 days. For longer freshness, store in the refrigerator (up to a week). Baked cookies can be frozen for 2-3 months. Reheat in a warm oven (250°F/120°C) for 3-5 minutes or microwave one at a time for 10-15 seconds.
