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The Best Crisp and Chewy Peanut Butter Cookies {Gluten-Free!}

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best ever peanut butter cookies stacked on wood backgroundLately I’ve been so frazzled. Well, more than usual 🙂

I’m not sure if it’s the allergies that are slowly waging World War III on my immune system, or perhaps it’s the fact that it’s only April and Sacramento is already reaching temps of 90 degrees. Maybe it’s the fact that I’m gaining weight like crazy (boo) or the fact that I’m about to start a healthy diet for said weight-gain (boo/yay). Either way, I’m totally, madly, hopelessly frazzled.

So there’s that.

I think my brain needs to pack a suitcase, put on a bikini and go on vacation, because seriously processing an actual, meaningful thought at this point is like performing brain surgery. I need an engineering degree just to formulate a proper sentence.

So without further adieu, methinks I’m starting my mental vacay right about now… but not until after I share the recipe for these fabulous peanut butter cookies. These truly are the best-ever in my not-so-humble opinion. They’re soft, chewy and have crisp edges which I find irresistible and necessary for any good peanut butter cookie. They’re packed with sweet-and-salty peanut butter flavor and have the classic cross-hatch pattern on top like any good cookie should. And they’re flourless, netting a fudgier, denser cookie that’s absolutely marvelous and which happens to make them naturally gluten-free.

peanut butter cookies stacked on wood and parchmentI found this recipe years ago and I can’t even remember where, but I’ve been making it regularly since and had it posted on my blog from years ago but was in desperate need of updating the pictures. Pictures = better. Recipe = ain’t broke, so not fixin’ it. Just pure, unadulterated peanut buttery cookie goodness in every crisp, chewy bite. You won’t regret this simple recipe!

And yes, my mental vacay will consist of cramming these cookies in like hunger-fighting soldiers in one-by-one before my diet starts. Calories clearly don’t count on vacation.

peanut butter cookies stacked on wood

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5 from 4 votes

The Best Crisp and Chewy Peanut Butter Cookies {Gluten-Free!}

These crisp and chewy peanut butter cookies are packed with sweet-and-salty peanut buttery goodness. Naturally flourless and thus gluten-free means these cookies are ultra fudgy and fabulous.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 16
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup chunky peanut butter* if you prefer a smoother peanut butter cookie, feel free to use 2 cups of creamy peanut butter instead, but I like the texture of crunchy
  • 1 cup white sugar plus 1/3 cup for rolling cookies
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda

Instructions

  • Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
  • In a large bowl, cream together the peanut butters, 1 cup of the white sugar and brown sugar until blended, about 1 minute. Beat in the eggs, vanilla and baking soda until dough is combined; it will be very thick.
  • Using a Tablespoon-sized cookie dough scoop, portion out rounded Tablespoon-sized balls of dough and drop it into the remaining white sugar; roll around to coat. Place 2" apart on the prepared baking sheets and using a fork, make a cross-hatch pattern in the top to lightly flatten the balls.
  • Bake for approx. 8-10 minutes, rotating pans halfway through baking time, until golden. Do NOT overbake. Immediately remove from the baking sheets and onto a wire rack to cool completely. Store leftovers airtight at room temperature for up to a week.

peanut butter cookies stacked on wood backgroundI cannot stress enough how tremendous these cookies are! They’re chewy, fudgy and have those buttery, crisp edges without having even a smidgen of butter in them. I love the subtle crunch from the white sugar on top and I love them especially when they’re warm and topped with ice cream…. but you didn’t hear that diet-friendly suggestion from me 🙂

If you like this recipe, be sure to Pin It to save to your favorite board for later!

peanut butter cookies photo collageHave a sweet day!

xo, Hayley

 

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Comments

  5. As much as I try and resist, I have TOTALLY been craving cookies ALL THE TIME! I am going through a hard time right now too. Totally lost all motivation to work out and eat healthy. I am hoping I can kick myself in the butt and get back on track.

    Reply

  7. Boo for diets. I’m not a fan. I figure that 95% of diets fail and all of them suck, so yeah. Better to make peace with the chocolate!
    Or peanut butter cookies. These really do look like the best ever!

    Reply

  8. Yesss! I have made my flour-free peanut butter cookies with either creamy or crunchy and either white or brown sugar but I love that you have all in one! And they’re huge! Which is right in line with how I’ve been feeling lately since I too made massive peanut butter cookies int he past week.

    Reply

    • Massive Peanut Butter Cookies ROCK, Erin! I’m glad we’re on the same wave-length with this issue 🙂

      Reply

    • Cookies are definitely part of my mental vacay, girl! They should definitely be a part of yours, too 🙂 Thanks Jocelyn!

      Reply

  15. Made these a few weeks ago and they were YUM! About to make them again but with all crunchy (no creamy) PB. When I did make them that first time, they seemed to crumble a bit when I fork-flattened them so I hand-shaped them back together again. I’m wondering if I was using too much “dough”- considering I couldn’t get them nearly as flat as the ones pictured… I’m making each cookie in this batch a bit smaller so we’ll see!…

    Reply

    • WallE – I’m so glad you loved them! We enjoy using all crunchy PB in these, too 🙂 You may have used more dough or stacked your dough higher than I did. Sometimes I’ll do that for thicker and chewier cookies by stacking the dough high rather than round and squat. Hope that helps, and enjoy!

      Reply

  16. These are amazing. We’ve made them twice already. Do you think these would work using cookie butter spread instead of peanut butter?

    Reply

  17. I must of done something wrong 🙁 my cookies crumbled when I tried to take them off cookie sheet! They taste wonderful, but just crumble for ice cream toppings now.

    Reply

    • Kelly, are you sure you greased your cookie sheet? That’s the only thing I could think that would be a problem!

      Reply

  18. These cookies were great! So rich and peanut butter-y. Going to be saving this recipe for the future. Perfect for when I need gluten free, dairy free, or just really easy delicious peanut butter cookies.

    Reply

  20. 5 stars
    The flavor of these cookies was absolutely amazing however they crumbled apart when transferring to the cooling rack. So I baked the second batch for 12 minutes thinking maybe they needed more time in the oven but still had the same problem. Does type of peanut butter matter? I used all creamy Trader Joe’s brand.

    Reply

    • Hi Angela, I’m so sorry you had this problem! In this case, I would leave the cookies on the baking sheets after baking until cooled to see if that resolves the problem.

      Reply

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