My Peanut Butter Chocolate Chip Cookies are a perfect batter to whip up with your kids and leave out for Santa…they’re gluten-free, packed with mini chocolate chips and have the PERFECT texture. They tend to disappear around my house, so you’ve been warned. Make a double batch!
Confession time: I’ve never liked peanut butter cookies. Yup, not even the blossoms…especially not the blossoms. Something about hot peanut oil makes my head swim. BUT I have been making this Peanut Butter Chocolate Chip Cookie recipe over and over and I can’t get enough of it!
This is a golden one. It’s packed with little chocolate chips. The cookies are thin but perfectly crisp while doughy. I use a pan-banging technique as they come out of the oven to get the fluff to go down and the crinkles to appear, a la Sarah Kieffer.
This recipe is not only gluten-free, it’s grain free too. And that’s not due to a bunch of substitutions, it’s due to simplification. So this recipe has minimal ingredients. WIN.
I will say, if you don’t own a cookie scoop, you need to get one. Dough like this is just way too sticky to be touching. Plus, you’ll start using it for EVERYTHING, so just get one.
Peanut Butter Chocolate Chip Cookies
Recipe by Melissa @ Treats With a Twist
Makes 16 cookies
INGREDIENTS
½ cup creamy peanut butter
½ cup unsalted butter, room temperature
¾ cup fine almond meal flour (blanched)
¾ cup coconut sugar
1 egg
2 tsp. vanilla extract
¼ tsp. Kosher salt
½ cup (measure with your heart) mini chocolate chips
sea salt for finishing
METHOD
In the bowl of your mixer (or in a large mixing bowl with a hand mixer) cream together the butter, peanut butter and coconut sugar for 2 minutes. Then add the egg and mix for 1 minute. Next, add the almond meal, vanilla and salt and mix until the almond meal is completely incorporated. Stir in the chocolate chips. Place your bowl in the fridge for 1-2 hours (this isn’t completely necessary but the dough is SUPER sticky and it’s a bit easier to scoop after it is cold).
Preheat your oven to 350 degrees F and line a pan with parchment. Use a medium cookie scoop (1.5 Tbs or so) to scoop the dough onto the parchment, well-spaced (on a standard baking sheet I usually only place 6-8). TIP: Do NOT touch the dough after you’ve scooped it. Don’t try to smooth it or flatten it. You can sprinkle a few more mini chocolate chips on top but don’t mess with the dough or this will affect the shape it gets when it bakes.
Bake for 12 minutes, or until the edges are a deeper color and the middle has lost it’s shine (ie doesn’t look raw). Pull the cookies out of the oven and place the pan on a cooling rack. LAST STEP: Lift one side of the baking pan 6 inches or so and then let it drop onto the rack. This shocks the cookies into settling DOWN and flattening into a rippled cookie, versus cooling into a fluffier cookie. Sprinkle with sea salt (if desired) then let cool for at least 10 minutes before moving to the cooling rack to finish cooling.
Repeat with the rest of the dough, placing the bowl of dough back into the fridge between batches. ENJOY!
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