Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 cup granulated sugar, 1 cup packed light brown sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until well combined.2 large eggs, 2 teaspoons vanilla extract
- Add the creamy peanut butter to the wet ingredients. Mix on medium speed until everything is thoroughly combined and smooth.1 cup creamy peanut butter
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tougher cookies. The dough will be thick and slightly sticky.
- Roll the dough into 1-inch balls. You can use a cookie scoop for consistent sizing. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Using a fork, gently press down on each cookie ball in a crisscross pattern. This helps flatten the cookies slightly and creates the iconic peanut butter cookie look.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up.
Notes
These cookies can be stored at room temperature for up to 5 days in an airtight container. For longer storage, freeze baked cookies for up to 3 months. Reheat frozen cookies at 350°F (175°C) for 5-7 minutes. Room temperature cookies can be microwaved for 30 seconds.
