Gluten-Free Peanut Butter Cookies with Chocolate Chunks
PB Cookies
Chewy gluten-free peanut butter cookies studded with melty chocolate chunks.
Nutrition (per serving)
These cookies are my go-to when I want something comforting and effortless: rich peanut butter dough with big, melty chocolate chunks and a satisfyingly chewy center. They come together quickly and the chocolate adds little pockets of gooey bliss in every bite.
This version is gluten-free but keeps all the texture and flavor you expect — a touch of cornstarch and an extra yolk make them tender and chewy. Chill the dough briefly, bake until the edges set, and finish with a sprinkle of flaky sea salt for a grown-up contrast.
Ingredients
- Gluten-free all-purpose flour (with xanthan gum):1 1/2 cups
- Cornstarch:2 tsp
- Baking soda:1 tsp
- Salt:1/2 tsp
- Unsalted butter, softened:6 tbsp
- Creamy peanut butter:1 cup
- Light brown sugar, packed:1/2 cup
- Granulated sugar:1/2 cup
- Large egg:1 piece
- Large egg yolk:1 piece
- Vanilla extract:1 tsp
- Semisweet chocolate chunks:6 oz
- Flaky sea salt (optional):1/4 tsp
Instructions
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Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
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In a medium bowl whisk together the gluten-free flour, cornstarch, baking soda, and salt; set aside.
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In a large bowl or stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
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Add the egg, egg yolk, and vanilla extract and beat until fully incorporated.
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Fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chunks.
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Cover the dough and chill in the refrigerator for 20–30 minutes — this helps control spread and gives a chewier texture.
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Use a cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie, spacing them 2 inches apart on the prepared sheets.
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Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft; the cookies will continue to firm as they cool.
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Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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If desired, sprinkle a tiny pinch of flaky sea salt on each warm cookie to enhance the chocolate-peanut butter flavor.
Tips & Notes
- Chill the dough — even 20 minutes makes a big difference for texture and prevents too much spreading.
- Use good-quality chocolate chunks (not tiny chips) so you get melty pockets of chocolate in every bite.
- If your dough seems too soft after chilling, chill a little longer or scoop with a slightly wet or oiled spoon.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer storage.
