Small Batch Peanut Butter Chocolate Chunk Cookies
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.
Servings: 14 cookies
Ingredients
- 1 cup + 1 tbsp Gluten Free Flour
- 1 tsp Cornstarch
- 1 tsp Baking Soda
- 1/4 cup Unsalted Butter room temperature
- 2 tbsp Creamy Peanut Butter
- 1/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg room temperature
- 2 tsp Vanilla Extract
- 1/3 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 tbsp Gluten Free Flour, 1 tsp Cornstarch, 1 tsp 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.1/4 cup Unsalted Butter, 2 tbsp Creamy Peanut Butter, 1/4 cup Light Brown Sugar, 1/4 cup Granulated Sugar
- Add in the egg and vanilla extract. Continue to mix until well blended.1 Large Egg, 2 tsp 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).1/3 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 1/2 - 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.
Notes
- Use a 1 1/2 tablespoon size cookie scoop for smaller size cookies. For large cookies, use a 3 tablespoon-size cookie scoop.
- 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!
- 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.
Nutrition
Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Calcium: 16mg | Iron: 1mg