Ingredients (8)
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar, plus 1/4 cup more for rolling the cookies
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup bittersweet chocolate chunks or chips
- Calories140
- Fat9.58g
- Saturated fat2.88g
- Trans fat0.01g
- Carbs12.15g
- Fiber0.9g
- Sugar7.26g
- Protein3.65g
- Cholesterol12.8mg
- Sodium87.23mg
- Nutritional Analysis per serving (20 servings) Powered by
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The combination of peanut butter and bittersweet chocolate never gets boring. In this gluten-free (and totally flourless) recipe, the flavors are extra-concentrated, yielding crisp-chewy cookies that come across as anything but deprived. Make them for a gluten-free cookie platter, with Gluten-Free Chocolate-Hazelnut Meringue Cookies, Gluten-Free Almond Crinkle Cookies, and Gluten-Free Pistachio Citrus Bars.
Instructions
- 1Heat the oven to 350°F and arrange 1 rack in the upper third and another in the lower third. Line 2 rimmed baking sheets with parchment paper.
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2In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and sugars together. Beat in the egg, vanilla, baking soda, and salt until combined. Stir in the chocolate chunks.
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3Place the remaining 1/4 cup of granulated sugar in a bowl. Form the peanut butter mixture into tablespoon-sized balls and roll them in the sugar, coating them completely.
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Space the balls evenly on the prepared baking sheets. ![]()
Flatten each ball with the tines of a fork, then change the angle 90 degrees to leave a cross-hatch pattern. ![]()
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4Bake the cookies until golden, about 12 minutes.
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Cool for about 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. ![]()
Space the balls evenly on the prepared baking sheets. 
Flatten each ball with the tines of a fork, then change the angle 90 degrees to leave a cross-hatch pattern. 
Cool for about 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. 
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