Gluten-Free Peanut Butter Chocolate Cookies

Bakery-Style Gluten-Free Chocolate Peanut Butter Cookies

Thick, chewy, and loaded with melty chocolate and peanut butter chips, these gluten-free cookies are so good, no one will believe they're gluten-free!

Why You’ll Love This Recipe

These bakery-style cookies have everything: a soft, gooey center, crispy edges, and that perfect balance of chocolate and peanut butter. With King Arthur’s 1:1 gluten-free flour blend, the texture is spot on, no grittiness, no crumbling. Just thick, rich cookies you’ll want to bake on repeat.

I first made these cookies for a friend who’s gluten-free, and honestly, I didn’t expect them to turn out this good. Now they’re a staple in my kitchen—even my non-GF husband asks for them.

Ingredients

• 1 cup cold salted butter (2 sticks), cubed

• 1 cup brown sugar

• ½ cup white sugar

• ¼ cup creamy peanut butter

• 2 eggs

• 1 tbsp vanilla extract

• 2¾ cups gluten-free 1:1 flour (I used King Arthur’s)

• ¼ cup cocoa powder

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 1 cup milk chocolate chips

• 1 cup peanut butter, chocolate chips

💡 Pro Tip: Use cold butter straight from the fridge to help control spread and keep these cookies thick and chewy.

Instructions

1. Cream Butter & Sugars

In a stand mixer with the paddle attachment, beat the cold butter, peanut butter, brown sugar, and white sugar together on medium-high for 3–4 minutes until light and fluffy.

2. Add Eggs & Vanilla

Scrape down the sides of the bowl. Add eggs one at a time, mixing just until combined. Add the vanilla and stir briefly.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.

4. Combine Dry with Wet

Add dry ingredients to the butter mixture and mix just until combined. Do not overmix. The dough will be thick!

5. Fold in Chips

Add both types of chocolate chips and give the dough a final quick mix.

6. Scoop the Dough

Using a large cookie scoop, portion out chunky, unleveled scoops of dough. Place the rounded side down on a lined baking sheet, leaving the craggy, textured side up. Space them 2 inches apart.

7. Chill the Dough

Cover the tray with plastic wrap and refrigerate for 30–60 minutes.

8. Preheat Oven

While the dough chills, preheat the oven to 400°F. Let the oven heat for at least 20 minutes to reach full temperature.

9. Add Extra Chips & Bake

Top each cookie with a few extra chips before baking. Bake for 11–13 minutes, until edges are golden brown and centers are soft and gooey.

10. Cool Before Serving

Let cookies cool on the baking sheet for 10–15 minutes. They’ll continue to set but stay perfectly gooey inside.

Storage Tips

• Store in an airtight container at room temperature for up to 4 days.

• To freeze: chill dough balls, then store in a zip-top bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes.

📌 Recipe Notes📌

• These cookies are naturally gluten-free using a 1:1 flour blend, no extra adjustments needed.

• Chilling the dough is essential for texture and shape.

• You can swap the milk chocolate chips for semi-sweet if you prefer a deeper cocoa flavor.

Final Thoughts

These gluten-free chocolate peanut butter cookies are pure comfort in every bite. Whether you're baking for a gluten-free guest or just love a thick, bakery-style cookie, this recipe delivers. If peanut butter isn’t your thing, try my Gluten-Free Chocolate Chunk Cookies for another delicious gluten-free treat.

If you love these cookies, comment below or tag me on social media with your creations! Happy baking.

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Gluten-Free Peanut Butter Chocolate Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These gluten-free chocolate peanut butter cookies are rich, chewy, and packed with bold flavor—perfect for a sweet treat without the gluten. Quick to make and irresistibly delicious, they’re a crowd-pleaser for any occasion.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 1/4 cup creamy peanut butter
• 2 egg
• 1 tbsp vanilla extract
• 2 3/4 cups 1:1 gluten-free flour. (I used King Arthur's)
• 1/4 cup cocoa powder
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup milk chocolate chips
• 1 cup peanut butter, chocolate chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter, peanut butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cocoa powder, gluten-free flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the milk chocolate and peanut butter chips and do a quick mix.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover the tray/cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. While the cookies rest in the refrigerator, preheat the oven to 400 degrees Fahrenheit for 20-30 minutes before baking to allow the oven time to get to temperature. Before baking, remove the plastic wrap and top with extra peanut butter and milk chocolate chips for that bakery look.
8. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula