Chocolate-Topped Peanut Butter Cookies (Gluten-Free)
These easy gluten-free peanut butter cookies with chocolate really pack a punch! They're filled with peanut butter, brown sugar, and other classic baking ingredients, and topped with silky smooth dark chocolate.
Equipment
- Cookie sheets
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar plus ½ cup for rolling
- 1 cup brown sugar packed
- 2 sticks 1 cup unsalted butter, melted
- 1 large egg
- ½ cup creamy peanut butter
- 12 ounces dark chocolate roughly chopped
Instructions
- Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, use an electric mixer to beat together the melted butter, 1 cup granulated sugar, brown sugar, and egg until well combined. Mix in the peanut butter until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Shape cookies: Scoop the dough into large balls (about 2 tablespoons each) and roll them in the remaining ½ cup granulated sugar. Place on the prepared baking sheet, spacing about 2 inches apart.
- Press: Use a fork to gently press each dough ball down in a crosshatch pattern.
- Bake: Bake for 12–15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until fully melted and smooth (about 2 minutes total).
- Top cookies: Spoon the melted chocolate onto the center of each cooled cookie, spreading it evenly. Allow the chocolate to set before serving.
Notes
Tip: If you want thicker cookies, chill the dough for 15–30 minutes before baking to prevent spreading, especially with gluten-free flour.
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