Cookbook‎ > ‎Desserts‎ > ‎

Peanut Butter Cookies

  • 1 stick (half a cup) unsalted butter, softened
  • 1 cup peanut butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon milk (or soymilk or almond milk)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour OR gluten-free flour mixture:
    • 1/2 cup brown rice or sorghum flour
    • 1/4 cup unflavored protein powder like pea or soy or almond meal
    • 1/4 cup white rice flour
    • 1/4 cup cornstarch or arrowroot
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (for GF only)
  • 1 teaspoon kosher salt
  • 1/2 cups chocolate chips

  1. Preheat oven to 350°F.
  2. Cream together butter, peanut butter, and sugars until light and fluffy.
  3. Add egg, milk, and vanilla, and mix until combined.
  4. Add in all dry ingredients (flours, baking soda and powder, salt, xanthan gum if using) and mix until completely combined. Mixture should not be wet, and should pull away cleanly from the side of the bowl. If not, add a bit more flour, a tablespoon at a time, until dough is no longer stick.
  5. Add chocolate chips and mix until combined.
  6. Scoop out 1-2 tablespoons dough per cookie and place on baking sheet lined with parchment. Bake at 350 for 10-12 minutes. Do not overbake.