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    Home » small batch recipes

    Published: May 27, 2021 • Modified: Nov 5, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies

    Jump to Recipe Print Recipe
    Images of small batch gluten free peanut butter chocolate chunk cookies from BeyondtheButter.com | © Beyond the Butter®
    Images of small batch gluten free peanut butter chocolate chunk cookies from BeyondtheButter.com | © Beyond the Butter®
    Images of small batch gluten free peanut butter chocolate chunk cookies from BeyondtheButter.com | © Beyond the Butter®

    You will definitely love these new Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies! They're incredibly soft with slightly crisp edges and tender, chewy insides that are flavored with peanut butter and chunks of dark chocolate—and maybe a sprinkling of sea salt flakes too, if you fancy! You can enjoy them all at once or freeze them for when you want a delicious chocolate-peanut butter snack!

    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Table of Contents

    • Why You'll Love These Gluten Free Peanut Butter Chocolate Chunk Cookies
    • What Ingredients To Get
    • Substitutions
    • Here's How to Make Them!
    • Essential Cookie Baking Tools
    • Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies FAQs
    • More Delicious Cookies to Sink Your Teeth Into!

    Why You'll Love These Gluten Free Peanut Butter Chocolate Chunk Cookies

    • They're very soft with slightly crisp edges and tender, chewy insides thanks to a little added cornstarch!
    • A simple, no fuss cookie recipe.
    • Only 45 minutes of dough chilling needed. The cookie dough can also be kept frozen for when you have a chocolate-peanut butter cookie craving!
    • They're gluten free! They can also be made dairy free too or as regular peanut butter chocolate chunk cookies.
    • 15 minutes or less to prep.
    • Loaded with dark chocolate chunks and peanut butter flavor!
    • A small batch recipe that makes either 14 small chocolate chunk cookies or 6 large.
    • The best treat to make for the chocolate-peanut butter lover in your life!
    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Ingredients needed to make small batch gluten free peanut butter chocolate chunk cookies from BeyondtheButter.com | © Beyond the Butter®

    What Ingredients To Get

    To make these fabulous small batch gluten free peanut butter chocolate chunk cookies, you will need:

    • Unsalted Butter. Only ¼ cup is needed and it should be at room temperature.
    • Peanut Butter. You will need 2 tablespoons. A creamy, no stir type of peanut butter is best.
    • Sugars. You will need ¼ cup of light brown sugar and ¼ cup granulated sugar or pure cane sugar. can be used
    • An Egg. Just one is needed for this recipe. Make sure it's at room temperature.
    • Vanilla Extract. For the ultimate flavor, we're using 2 teaspoons here!
    • 1:1 Gluten Free Flour. 1 cup + 1 tablespoon is needed. I used the Krusteaz brand, but King Arthur Flour or Bob's Red Mill is good too.
    • Cornstarch. Helps to give the cookies that perfect soft and tender bite!
    • Baking Soda. 1 teaspoon is needed.
    • Dark Chocolate. ⅓ cup is needed. Use a good quality bar of chocolate. I like using Lindt's 70% cocoa chocolate bar.
    • Sea Salt Flakes. Totally optional, but man do they ever make these cookies taste good!

    Substitutions

    Plant Based Butter and Dairy Free Chocolate. You can make this peanut butter chocolate chunk cookie recipe dairy free by using a plant based butter and a dairy free chocolate. I like Country Crock's plant based butter and Taza Chocolate.

    All-Purpose Flour. You can make these cookies just your regular chocolate chunk cookies by swapping out the gluten free flour for all-purpose flour.

    Chocolate Chips. Instead of dark chocolate chunks, you can use semi-sweet chocolate chips (same amount, ⅓ cup).

    I did not use any egg substitutes for this recipe.

    Step by step images on making small batch gluten free peanut butter chocolate chip cookies | © Beyond the Butter®

    Here's How to Make Them!

    1. Whisk the gluten free all-purpose 1:1 flour, cornstarch, and baking soda together. Set to the side.
    2. Cream the unsalted butter, peanut butter, light brown sugar, and granulated sugar together using either your hand mixer or stand mixer. Psst...for such a small batch the hand mixer is much easier!
    3. Add in the egg and vanilla extract.
    4. Mix in the whisked dry ingredients. Start with a low speed so the mixture doesn't go flying everywhere.
    5. Fold in the chocolate chunks. I used a spatula for this part and I used a sharp knife and cutting board to chop up my chocolate. Semi-sweet chocolate chips can be used in place of chocolate chunks.
    6. Chill for 45 minutes then scoop out onto a parchment paper line baking sheet and bake for 10-12 minutes at 350ºF.

    This cookie dough can easily be kept frozen until ready to use too. I recommend making the dough, scoop out the cookie dough and placing them onto either a wax paper or parchment paper lined baking sheet.

    Place them in the freezer until solid, then transfer the cookie dough balls into a well sealed freezer bag or storage container. Vacuum sealed containers work really well for recipes like this as well!

    Essential Cookie Baking Tools

    Solula 18/8 Stainless Steel Cookie Scoop, 3.4 Tablespoon
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Geometric Mini Cookie Cutters Set
    Set of 6 Christmas Themed Mini Cookie Cutters
    Pusheen Cookie Jar
    Thumbprint Rectangle Cookie Cutter
    Thumprint Circle Cookie Cutter
    Nordic Ware Quarter Sheet Pan, 2-Pack
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    Farberware Classic Wood Rolling Pin
    Nordic Ware 43174 3 Piece Baker's Delight Set, Aluminum
    Nordic Ware Geo Cast Cookie Stamps
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Ateco 7803 Plain Edge Large Number Cutters (0-9), 3" high, Stainless Steel, 10 Pc Set
    Ateco 6950 Plain Edge Large Alphabet Cutters (A - Z), 3" high, Stainless Steel, 26 Pc Set
    Bob's Red Mill Super Fine Almond Flour, 16 oz.
    Ateco 5457 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 12 Pc Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Williams Sonoma Thumbprint Cookie Stamp Set
    OXO International Medium Cookie Scoop
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies FAQs

    What size cookie scoop do I use for these small batch gluten free peanut butter chocolate chunk cookies?

    For smaller cookies, use a 1 ½ tablespoon-size cookie scoop. For larger cookies, use a 3 tablespoon-size scoop. You might need to add on 1-2 minutes to your baking time for the larger cookies.

    Do I need to chill my cookie dough?

    Yes. A minimum of 45 minutes is needed. Longer or overnight is okay too.

    Are my cookies supposed to spread?

    Yes, they will a bit. This is okay. When using chocolate chips you may find they don't spread as much.

    Can I freeze this cookie dough?

    Absolutely, yes. Scoop the cookie dough onto a parchment paper or wax paper lined cookie sheet and freeze until solid. Place each cookie dough ball into a well sealed freezer bag or a vacuum sealed bag or container and keep in the freezer until ready to bake. You do not need to let them come to room temperature. Just add on 1-2 minutes of baking time. The baking temperature remains the same.

    My cookies are not all the same size and not round. How can I get them to be the same size?

    Using a cookie scoop will help, but you can also use a round cookie cutter or the top of a drinking glass or coffee mug to round out each cookie immediately after you've taken them out of the oven. See my Salted Brownie Cookies recipe for how to do this!

    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    More Delicious Cookies to Sink Your Teeth Into!

    • Salted Brownie Cookies
    • Super Soft Molasses Cookies
    • Chocolate Chip Shortbread Cookies
    • Funfetti Butter Cookies
    Small batch gluten-free peanut butter chocolate chunk cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Small Batch Gluten Free Peanut Butter Chocolate Chip Cookies

    Author: Jennifer
    You will definitely love these new Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies! They're incredibly soft with slightly crisp edges and tender, chewy insides that are flavored with peanut butter and chunks of dark chocolate. And maybe a sprinkling of sea salt flakes too, if you fancy! You can enjoy them all at once or freeze them for when you want a delicious chocolate-peanut butter snack! Can be made as 12-14 small cookies or 6 large.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 12 minutes
    Chill Time 45 minutes
    Total Time 1 hour 17 minutes
    Course Dessert, Snack
    Cuisine American
    Servings 14 servings

    Ingredients
     

    • 1 cup + 1 tablespoon Gluten Free Flour
    • 1 teaspoon Cornstarch
    • 1 teaspoon Baking Soda
    • ¼ cup Unsalted Butter (room temperature)
    • 2 tablespoon Creamy Peanut Butter
    • ¼ cup Light Brown Sugar
    • ¼ cup Granulated Sugar
    • 1 Large Egg (room temperature)
    • 2 teaspoon Vanilla Extract
    • ⅓ cup Dark Chocolate (chopped or Semi-Sweet Chocolate Chips can be used, plus any extra for topping (if desired))
    • Sea Salt Flakes (optional topping)

    Instructions

    • In a small mixing bowl, whisk together the gluten free 1:1 all-purpose flour, cornstarch, and baking soda. Set to the side.
      1 cup + 1 tablespoon Gluten Free Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Soda
    • With a hand mixer or stand mixer fitted with a paddle attachment, cream the unsalted butter, peanut butter, light brown sugar, and granulated sugar on medium-high speed until light in color and fluffy in texture.
      ¼ cup Unsalted Butter, 2 tablespoon Creamy Peanut Butter, ¼ cup Light Brown Sugar, ¼ cup Granulated Sugar
    • Add in the egg and vanilla extract. Continue to mix until well blended.
      1 Large Egg, 2 teaspoon Vanilla Extract
    • Switching the mixer speed to low, add in the whisked dry mixture, mixing until just combined. Fold in the chocolate chunks with a spatula. Top with sea salt flakes (optional).
      ⅓ cup Dark Chocolate, Sea Salt Flakes
    • Cover the mixing bowl tightly with plastic wrap and chill the cookie dough for a minimum of 45 minutes.
    • Adjust your oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line 1-2 baking sheets with parchment paper or silicone baking mats. Using a cookie scoop, place a scoop or ball of cookie dough on to the baking sheet spacing them out 1 ½ - 2 inches apart. Sprinkle with a little sea salt flakes, if desired.
    • Bake the cookies for 10-12 minutes at 350ºF. Let the cookies cool for 5 minutes before transferring to a wire cooling rack to cool completely. Keep the cookies stored in an airtight container for up to a week.

    Recipe Notes

    1. Use a 1 ½ tablespoon size cookie scoop for smaller size cookies. For large cookies, use a 3 tablespoon-size cookie scoop.
    2. If you like for your cookies to be the same size and roundness, use a round circle cookie cutter to round them out. See my Salted Brownie Cookies recipe on how to do this—it's easy, I promise!
    3. To freeze the cookie dough, scoop the cookie dough onto a parchment paper or wax paper lined cookie sheet and freeze until solid. Place each cookie dough ball into a well sealed freezer bag or a vacuum sealed bag or container and keep in the freezer until ready to bake. You do not need to let them come to room temperature. Just add on 1-2 minutes of baking time. The baking temperature remains the same.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
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    Reader Interactions

    Comments

    1. Akrati Gangwar says

      July 15, 2021 at 12:24 am

      Hi, you did not mention when to add the chocochips in the instructions!! Iguess they need to be folded after adding flour.

      Reply
      • Jennifer says

        July 15, 2021 at 9:42 am

        Hi! Thank you for the catch, and yes that is when the chocolate chunks should be added. I've updated the recipe.

        Reply
    2. Jen C. says

      July 16, 2021 at 12:47 pm

      I made these last night. And they were great, though I wish the PB flavor was stronger (I used Skippy creamy and measured by weight). I may try reducing a little of the butter and increasing the PB next time. I used 72% cocoa chocolate chips from TJ's. I think my usual 60% or 63% chips would have made it too sweet.
      Very quick to come together and a good "small batch" size. They were still tender/chewy the next day. I really appreciate your recipes always have weight measurements!

      Reply
    3. Cel says

      November 06, 2021 at 5:03 pm

      Hi! I made the cookies but mine came out crumbly and also the cookies spread very little and look like little balls 🙁 I followed the steps exactly - any tips?

      Reply
      • Jennifer says

        November 07, 2021 at 2:59 pm

        Oh, that's very strange! I'm so sorry that happened. I tested these several times (with gluten-free and all-purpose) and didn't run into this issue. Did you use the correct amounts for each ingredient?

        Reply

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