Soft, gluten-free chocolate cookies with peanut butter and white chocolate chips! A perfect flavor combination!
There are a few food bloggers without whom I wouldn’t be half the baker I am today. I have already posted a recipe inspired by one of them. This post is inspired by a recipe from another one of my very favorite food bloggers, Sally at Sally’s Baking Addiction. If you want the original recipe for this Chocolate Cookie dough, head on over to her blog! I’ve adapted it to make it gluten-free and to use the mix-ins I had on hand.
What I love about Sally’s Baking Addiction is how genuinely nice Sally seems. She writes her recipes like she is talking to a friend, she gives the exact advice on cooking and blogging you need but would never think to ask about. She also has an adorable dog. Pretty much can’t be beat, if you ask me.
Now, enough about my admiration for Sally. Onto the cookies! The dough will come together quickly, but will be very thick and very sticky.
So sticky in fact that if you ask your boyfriend to help you form the dough balls, his hands will end up looking like this and he will be just a tiny bit annoyed.
This dough definitely needs to chill. Some people chill the dough in the mixing bowl and then scoop it out, but I prefer to deal with the sticky hands and form the balls before I chill it. Personal preference on these cookies! I chilled mine for about 2 hours.
After 12 minutes in the oven, these chocolatey beauties will look puffy and almost a bit underdone. Take them out anyway! They will cool for 5 minutes on the cookie sheet and continue cooking.
Sally stuffed her dough with chocolate-caramel candy. I just used peanut butter chips and white chocolate chips because I had them in my pantry already. Feel free to use this gluten-free chocolate cookie dough as a base for any mix-ins you feel like!
So, so melty and delicious right out of the oven. Equally as delicious eaten for breakfast the next morning, too.
Gluten-Free Chocolate Cookies with Peanut Butter + White Chocolate Chips
Makes: ~20 Cookies Prep: 10 min + chilling time Cook: 12 min
Adapted from: Sally’s Baking Addiction
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar (I used dark for this recipe, but light would work.)
1 egg + 1 egg yolk
1 tsp vanilla extract
1 cup all-purpose gluten-free flour (I used Cup4Cup.)
2/3 cup cocoa powder
1 tsp baking soda
1 tsp corn starch
1/8 tsp salt
2 Tbs milk (I used unsweetened vanilla almond milk.)
3/4 cup each peanut butter chips and white chocolate chips (Or any mix-ins you like.)
1. In a medium mixing bowl, sift together flour, cocoa powder, baking soda, corn starch, and salt. Set aside.
2. Cream the softened butter in the bowl of a standing mixer or with handheld mixer for 20 seconds.
3. Add in sugars and cream until light and fluffy, scraping down the sides of the bowl as necessary.
4. Add eggs and vanilla and mix until well incorporated, scraping down the bowl as necessary.
5. Slowly add the flour mixture into the mixing bowl. Mix until combined. 6. Add the two tablespoons of milk and combine. Dough will look very thick.
7. Pour in the peanut butter and white chocolate chips and stir in until mixed throughout.
8. Form into two-tablespoon sized balls and drop onto a baking sheet lined with parchment paper.
9. Chill dough in fridge 1-2 hours.
10. Preheat oven to 350. Bake 11-13 minutes. Cookies will look puffy and underdone. Remove from oven and allow to cool on pan for 5 minutes before transferring to a wire rack to finish cooling.