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