These gluten free peanut butter cookies are thick, bakery style, and over the top delicious! They are easy to make and always a big hit. These gluten free peanut butter chocolate chip cookies use both peanut butter chips and chocolate chips for the best cookie!
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer, add cubes of cold butter, granulated sugar, and light brown sugar. Beat until no clumps of butter remain, about 2 minutes.
Then, add in eggs and vanilla extract. Beat to combine.
Add in peanut butter. Beat until combined.
Add gluten free flour, tapioca flour, and baking soda to mixing bowl. Mix until a thick dough forms.
Fold in dark chocolate chips and peanut butter chips.
Use ice cream scoop or large spoon to scoop large balls of dough onto lined pan. Mine were about ⅓ cup in size.
Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Use cold butter right from the fridge. Slice into small ½ inch cubes.
Use all natural peanut butter that is made with only peanuts and salt. Any added sugars or oils will alter the texture.
The cookie dough will be thick.
I used King Arthur Flour 1 to 1 gluten free flour. All purpose flour can work too for a non gluten free option. I do not recommend using almond flour or coconut flour in its place since they are very different.
If you do not have peanut butter chips, feel free to use more chocolate chips instead.
Do not over bake!
Store cookies covered at room temperature for up to 4 days.