Gluten-Free Double Chocolate Peanut Butter Chunk Cookie

Gluten-Free Double Chocolate Peanut Butter Chunk Cookie
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Lose the gluten not the taste with these decadent chunky, chocolate-peanut butter cookies that are perfect for edible food gifts or a delicious after-dinner treat. — Angela Carlos
Servings
0
servings
Gluten-Free Double Chocolate Peanut Butter Chunk Cookies
Ingredients
  • 3 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • pinch of kosher salt
  • 1 cup chunky peanut butter
  • 3/4 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 whole egg plus one egg white, whisked
  • 3 ounce chocolate (containing sixty- to sixty-eight percent cocoa solids), chopped into small chip-sized pieces
Directions
  1. Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
  2. In a small bowl, mix together the cocoa powder, baking soda, and salt to combine.
  3. Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and eggs, and mix to combine. Add ingredients from small bowl and mix until fully combined. Add chocolate and mix until just combined.
  4. Using a spoon, form cookies into 1 ΒΌ inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Using the back of a fork, gently press balls down to form a disc shape.
  5. Bake for 20 minutes. Remove from oven and let cool completely so cookies can firm up before eating.
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