These are beyond any doubt the BEST Peanut Butter Cookies I have ever tasted. Not at all dry, not at all greasy, crisp edges, chewy centers, practically perfect in every way! If you hang out with me on Instagram, you’ve been waiting quite a while for this recipe. (Thank you so much for being patient!) I promised it to you over a month ago! I wanted to test it once more before sharing it here and with the hassle of moving into a new house last month, my baking kept getting postponed.
These cookies are worth the wait though! While the simple and fun 3 Ingredient Peanut Butter Cookies will forever be in our recipe files, this is an entirely different cookie. For a while now, my husband has wanted me to make a crisp and chewy Peanut Butter cookie. I’ve played with several different versions over the past year and this recipe finally nails it. I hope you love them every single bit as much as we do!
- 1 1/2 cups brown rice flour *
- 3/4 cup tapioca starch *
- 1/2 cup potato starch *
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup butter softened
- 2 cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups creamy peanut butter
- Optional: 12 ounces chocolate chunks or 1/3 cup raw sugar
- * If you are not in need of a gluten free recipe simply substitute 2 1/2 cups all purpose flour for the items marked with an *
- Whisk together the flours, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and the sugar until fluffy, about 3 minutes. Add the eggs and vanilla and beat again until light and fluffy. Add the peanut butter and beat just until combined. Add half the dry ingredients, beat until just combined, and add the remaining dry ingredients. Mix again until just combined. Stir in the chocolate chunks, if desired. Cover and place in the refrigerator to chill for at least 30 minutes, overnight is fine as well.
- Preheat the oven to 350 degrees. Line your baking sheet with parchment paper or a silicone mat. Place the raw sugar in a shallow bowl. Scoop 3 tablespoons of dough into a rough ball shape. Dip the top of each ball of cookie dough into the raw sugar and coat well. Place on the baking sheet. Press down lightly to flatten into a thick disk.
- Bake for 14 minutes, until the cookies are lightly brown and cracked on top. They should still be soft, but they will firm up as they cool. Let them cool on the pan for 1 minute before sliding the parchment onto a cooling rack. Let cool completely, before transferring to an airtight container. Enjoy!
The key to the crispy edges and chewy center is the extra large cookie. A generous three tablespoons of dough goes into each cookie and it makes a difference in the results. I tried making them smaller and I'll tell you now that you'll miss the chewy center when you do that.
Part of what makes these cookies extra special is rolling them in raw sugar just before baking. They will still be crisp, chewy, and delicious without that step, but for an unexpected treat, the crunchy sugar is perfect.