Chunky Peanut Butter Cookies Gluten Free Substitutions

Chunky Peanut Butter Cookies Gluten Free Substitutions

Ingredients

  • 1 1/2 cups all-purpose flour (GF use Domata)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter, softened
  • 1/2 cup chunky natural peanut butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350° and position racks in the upper and lower thirds.
  2. In a medium bowl, whisk the flour with the salt, baking soda and baking powder.
  3. In a large bowl, using an electric mixer, beat the butter, peanut butter and both sugars at high speed until pale and fluffy, 2 minutes. Beat in the egg and vanilla.
  4. At low speed, gradually beat in the dry ingredients until just incorporated.
  5. Form half of the dough into 1-inch balls and arrange them 2 inches apart on 2 large baking sheets.
  6. Using a fork, gently press the tops of the cookies to form a crosshatch pattern.
  7. Bake the cookies for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking.
  8. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely.
  9. Let the baking sheets cool slightly, and then repeat with the remaining dough.