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  • Writer's pictureDia Ramos

Gluten Free Peanut Butter Chocolate Chip Cookies

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 12-24 cookies (depending on the size of cookie you make!)


  • 1 cup unsalted butter, removed from the fridge 30 minutes, cubed into tablespoons

  • 1 cup light brown sugar

  • 1/4 cup sugar

  • 1/2 cup creamy peanut butter

  • 2 eggs

  • 1 tsp. pure vanilla extract or vanilla bean paste (I like the Rondelle brand)

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 3 1/2 cups Bob’s Red Mill 1-to-1 Gluten Free Flour

  • 1/2 cup peanut butter chips

  • 1 cup milk chocolate chips

  • 1 1/2 cup mini peanut butter cups, I like the Trader’s Joes brand best


  1. Line two sheet pans with parchment paper and preheat your oven to 350 degrees (if regular sized cookies) or 410 degrees (if you want larger cookies).

  2. Remove the butter from the fridge and let it sit on the counter for 30 minutes. Then cube it into tablespoon knobs (pieces).

  3. Put knobs of butter into your stand mixer attached with the paddle attachment. Add your peanut butter to the same bowl and mix until your butter and peanut butter are combined.

  4. Add your brown sugar and granulated sugar to the same bowl and cream your butter and sugar mixture together on high speed for 1-2 minutes until the butters and sugars are light and fluffy texture.

  5. Add your eggs and vanilla and mix on low speed until combined.

  6. In a small/medium bowl mix your gluten free flour, baking soda, and salt together and then pour your dry ingredients into your stand mixer bowl. Mix on low speed for about 1-2 minutes until everything is almost incorporated.

  7. Once the dough is almost ready, pour your peanut butter cups, peanut butter chips, and chocolate chips into the stand mixer bowl and continue mixing on low speed for about 30 seconds until the dough is done and the add-ins are incorporated throughout.

  8. Scoop your dough onto your lined parchment paper. If you like big cookies, you want about 1/4 cup of dough per ball. This will make about 10-12 cookies. If you like regular sized cookies, you want 2 tablespoon scoops of dough balls. This will make about 20-24 cookies.

  9. Bake cookies for 12-15 minutes (if regular sized). Bake for about 10-12 minutes (if you made the bigger cookies).

  10. Pull cookies out of the oven and let them sit on the sheet pan for 5-10 minutes before moving them to a cooling rack until they are completely cooled.

  11. Enjoy!

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