Gluten-Free Peanut Butter Chocolate Chunk Cookies
- 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
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.
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.
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. 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.
4Bake the cookies until golden, about 12 minutes. Cool for about 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
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