Go Back
Print Recipe
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


  • 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


  • 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.