Classic Peanut Butter Cookies (Gluten Free)
I’ve been making these peanut butter cookies with my girls for years. The recipe is simple enough for kids to start baking with but delicious enough to keep as your main classic peanut butter cookie recipe.
The flavor is very nice while not being too sweet. It literally can be thrown together in seconds and bakes off quickly. From this base recipe you can drizzle them with white chocolate as I did here or just add on any toppings you think would be yummy. They are terrific as peanut butter thumbprint cookies. The ratios are very forgivable while resulting in a consistent cookie. Think you can’t bake…think again!
FREEZER FRIENDLY: When cookies are completely cooled, line them flat in rows in a zip top freezer bag. Zip tight and freeze.
Prep time: 3-4 minutes
Cook time: 6-8 minutes
Yield: approximately 2 dozen cookies
1 cup peanut butter
1/2 cup sugar
white chocolate chips, melted to drizzle,optional
Preheat oven to 350° F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer, or with a wooden spoon, mix together the peanut butter, sugar, and egg until smooth.
On the sheet pan lined with parchment, scoop cookies approximately 1 1/2 to 2 inches apart. Using a fork to flatten and create a criss cross pattern across the tops of each cookie.
Bake for 10-12 minutes, until the cookies are just slightly browned on the botton, being careful not to over-bake.
Remove and let cool on the sheet pan for 1 minute, then transfer to a wire rack to cool completely.