Extra Large Chewy
Peanut Butter Cookies
OMG. That’s about all the words I have for these.
I love peanut butter cookies. Salty and sweet…and these are chewy too.
Use high quality peanut butter (it should just be peanuts and salt on the ingredients list), salted butter, fresh brown sugar, flake salt…oh and vanilla extract always helps.
Large. Chewy. Salty. Sugary.
Yep. I’m done here.
Ingredients I used.
Quick Tips to make them even better.
- Roll the dough into balls, press down slightly with your hands until they are about 3/4 – 1 inch thick.
- Use a fish spatula or large/wide fork dipped in water to press the intents into the cookies.
- Rotate your baking sheet pan half way through the cooking.
- Sprinkle the salt or sugar on them right after you remove from the oven, while they are still hot.
- Share them with friends…save a few for yourself.
Cookies. Cookies. Cookies.
Print
Extra Large Chewy Peanut Butter Cookies
- Total Time: 20 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
Scale
- 1/2 cup salted butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup + 2 tablespoons peanut butter
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/3 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- flake salt, for garnish, if desired
Instructions
- Preheat your oven to 400F. Line a baking sheet tray with parchment paper and set a side.
- In the bowl of a stand mixer, add in the butter, sugar, brown sugar and peanut butter. Whip on high for 1 minutes. Scrap the sides of the bowl down and whip for 30 more seconds.
- Add in the eggs and vanilla extract. Mix on low until fully combine.
- Mix in the gluten free flour, baking soda, baking powder and salt until fully incorporated.
- Using a traditional ice cream scoop (about 3 tablespoons in size), scoop the cookies out on the baking sheet tray. When the tray has 6-8 cookies, roll each cookie in between your hands for 2 seconds to make them smooth and more round. Place back on the baking sheet tray. Using 3 fingers, press the middle of the cookies down so they are roughly 1 inch thick. Repeat until all cookies are pressed down.
- Use a fish spatula or metal spatula with grooves to intend the cookies.
- Bake the cookies for 6 minutes. Remove the tray from the oven and tap the cookie sheet 2-3 times on your countertop to slightly flatten the cookies. Place the cookies back into the oven and bake for 2-3 more minutes or until the edges are becoming brown and the centers are set.
- Remove from the oven and let cool for 2 minutes before you remove the cookies and let cool completely on a wire rack. Sprinkle the cookies with flake salt, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
You will find recipes that are dairy free too - plus so many
you can make with all purpose flour.
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