Gluten-free Chocolate Peanut Butter Swirl Cookies
If you love the combo of chocolate and peanut butter together, you'll love these gluten-free chocolate peanut butter cookies! They take some time, but the taste is so worth it!
- Prep time
- 40 min
- Cook time
- 14 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup creamy peanut butter (I use Jif Natural)
- 1 cup (2 sticks or 16 Tbsp.) salted butter
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 Tbsp. pure vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 3/4 tsp. xanthan gum *see note
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup cocoa powder
- 2 cups chocolate chunks or chips
Instructions
- 1
Scoop 1 cup of creamy peanut butter into a bowl and place in freezer until firm, about 30 minutes.
- 2
Line a large cookie sheet or baking pan with parchment paper or a silpat liner.
- 3
Preheat oven to 350°.
- 4
In a stand mixer, beat butter & sugars until well combined. Add eggs and vanilla, beating well until combined.
- 5
Place gluten-free flour, xanthan gum, baking soda, salt, and cocoa powder into a large bowl and whisk together to mix.
- 6
Add the flour mixture to the wet ingredients along with chocolate chunks or chips, slowly mixing just until combined.
- 7
Drop dollops of frozen peanut butter into dough and turn the mixer on for just a few turns of the mixer to get swirls of peanut butter throughout the dough.
- 8
With a medium cookie scoop, scoop dough onto lined cookie sheets, leaving about 1" space between cookies.
- 9
Bake at 350° for 14-16 minutes, until set.
- 10
Let cool on baking sheet for about 5 minutes before transferring to a cooling rack.
- 11
Makes about 3 dozen cookies.