Free Shipping on 3 TasteBooks or more

Peanut Butter Chocolate Chip Cookies


Gluten free cookies that don’t taste it!

servings:Makes 24 cookies
prep time:
5 minutes
cook time:
15 minutes
total time:
20 minutes


  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup semisweet chocolate chips
  • 1 large egg, beaten
  • 1 tsp pure vanilla extract
Peanut Butter Chocolate Chip Cookies photo


  • 1

    Preheat oven to 350°F, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.

  • 2

    Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.

  • 3

    (To store, keep cookies in an airtight container at room temperature, up to 3 days.)



You must be logged in as a member
to rate recipes. Log In or Join.


add your review

You must be logged in as a member to review recipes. Log In or Join.

more food from around the web

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.