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I have been on a peanut butter and chocolate kick ALLLLL summer so I thought it was time to make it into cookie form! And there’s something magical about the comforting smell of freshly baked cookies filling the kitchen—especially when peanut butter and chocolate are involved! These cookies are very similar to regular chocolate chip cookies, but with that heavenly peanut butter taste!

These gluten free peanut butter chocolate chip cookies are everything you love about a classic cookie: soft and chewy centers, lightly crisp edges, melty chocolate chips, and the perfect salty-sweet peanut butter flavor. They’re the kind of treat that feels nostalgic yet special, perfect for sharing with friends, packing into lunchboxes, or enjoying with an afternoon coffee (or a tall glass of cold milk!). Even better? You don’t need any fancy ingredients—just your favorite gluten free flour blend, pantry staples, and a bit of chill time to make sure every bite is thick, tender, and packed with flavor. And for an extra crunch, we add chopped roasted peanuts that toast up beautifully in the oven.

Whether you’re baking for a gluten free friend or you’re simply in the mood for a sweet homemade treat, these cookies are guaranteed to become a repeat favorite in your kitchen. Happy baking! 

Why You Will Love This Recipe:

• Soft, chewy, and packed with flavor: Each bite combines creamy peanut butter, melty chocolate chips, and a hint of crunch from roasted peanuts.
• Simple ingredients: You probably have everything on hand!
• Perfectly balanced: Not too sweet, with just enough salt to highlight the peanut butter and chocolate.
• Great texture—even gluten free: Thanks to a quick chill and the right blend of wet ingredients, these cookies stay thick and tender.
• Customizable: Swap chocolate chips for white chocolate, add dried fruit, or leave out the peanuts if you prefer. Easiest cookie recipe ever!
• Freezer-friendly: Make the dough ahead and bake fresh cookies whenever the craving hits.
• Crowd-pleaser: Even friends and family who don’t eat gluten free will absolutely love them!

Ingredients List:

• 1 1/4 cups gluten free all-purpose flour
  (Make sure it includes xanthan gum if your blend doesn’t already contain it. Gluten-free flour brands like King Arthur Measure-for-Measure or Bob’s Red Mill 1-to-1 work well, but my favorite is Arrowhead Mills.)
• 1/2 teaspoon baking powder
  (Helps the cookies rise slightly for a soft, tender texture.)
• 1/2 teaspoon baking soda
  (Adds spread and chewiness by reacting with the acidity of the sour cream.)
• 1/4 teaspoon fine sea salt
  (Balances sweetness and enhances peanut butter flavor.)
• 1/2 cup (1 stick) salted butter, softened to room temperature
  (Adds richness and helps create a soft, melt-in-your-mouth texture.)
• 2 tablespoons full-fat sour cream, room temperature
  (Adds moisture and a slight tang for flavor depth.)
• 1/2 cup granulated sugar
  (Provides sweetness and structure.)
• 1/3 cup packed light brown sugar
  (Adds a hint of caramel flavor and extra chewiness.)
• 1 large egg, room temperature
  (Binds the dough and helps it bake evenly.)
• 1 cup creamy peanut butter, room temperature
  (Make sure there is not added sugar to the peanut butter – I use the Kirklands Natural Creamy Peanut Butter from Costco.)
• 1 teaspoon pure vanilla extract
  (Enhances the cookie’s flavor and warmth.)
• 1 cup semisweet chocolate chips
  (For melty, rich chocolate pockets in every bite.)
• 1/2 cup chopped roasted peanuts
  (Optional, but recommended for a satisfying crunch and extra peanut flavor.)

Instructions:

1. Whisk dry ingredients:
   In a small mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt until well combined.
   Tip: Whisking helps evenly distribute the leaveners and salt so your cookies rise evenly.
2. Cream butter, sour cream, and sugars:
   In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sour cream, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light, creamy, and fluffy—about 2 minutes.
   Tip: Proper creaming helps incorporate air into the dough, making the cookies soft and tender.
3. Add egg and beat:
   Add the room temperature egg and beat for another 2 minutes, scraping down the sides of the bowl as needed.
   Tip: Beating well at this stage ensures the egg is fully emulsified, giving your cookies structure.
4. Mix in peanut butter and vanilla:
   Add the creamy peanut butter and vanilla extract. Mix on low speed until fully combined and smooth.
   Tip: Room temperature peanut butter blends more easily and prevents overmixing.
5. Combine with dry ingredients:
   Add the dry ingredient mixture to the wet ingredients. Mix on medium-low speed until just combined—don’t overmix.
   Tip: Overmixing can make gluten free cookies dense.
6. Add mix-ins:
   Turn the mixer to low speed and gently fold in the semisweet chocolate chips and chopped roasted peanuts until evenly distributed.
7. Chill the dough:
   Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator for at least 1 hour (and up to overnight).
   Tip: Chilling firms up the dough, helping the cookies keep their shape and deepening the flavor.
8. Preheat and scoop:
   After chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Using a 3 tablespoon cookie scoop (or a 2 tablespoon scoop for smaller cookies), portion the dough into balls. Roll each portion gently between your palms to create a smoother cookie dough ball if desired.
   Optional: Slightly flatten the dough balls before baking if you prefer cookies that spread a bit more.
9. Bake:
   Place 6 dough balls spaced evenly on the prepared baking sheet (they will spread). Bake in the center of the oven for about 14 minutes, or until the edges are lightly golden brown and the centers look slightly underbaked—they will firm up as they cool.
10. Cool:
    Allow cookies to cool on the cookie sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
    Tip: Cooling on the sheet helps them finish setting without overbaking.
11. Store:
    Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Helpful Hints:

• For best results, Use room temperature ingredients: Softened butter, room temp egg, and peanut butter blend more smoothly, helping your dough come together without overmixing.
• Choose the right peanut butter: A creamy, no-stir peanut butter works best for this recipe. Natural peanut butter can make cookies spread too much or become oily.
• Don’t skip the chill time: Chilling the dough for at least an hour helps control spreading and intensifies the peanut butter flavor.
• Scoop evenly: Use a cookie scoop to keep cookies uniform in size so they bake evenly.
• Watch the bake time: The cookies should look slightly underdone in the center when you take them out—they’ll finish setting on the baking sheet.
• Flatten if you like: For slightly thinner cookies, gently press dough balls before baking.
• Mix-ins are flexible: Swap chocolate chips for chunks, try white chocolate, or add dried fruit for a twist.
• Add extra chocolate chips on top: Press a few extra chips onto each dough ball before baking for picture-perfect, bakery-style cookies.
• Cool completely before storing: This helps keep them soft in the center and prevents them from becoming soggy in storage.

Perfect Pairings:

• A tall glass of cold milk (dairy or your favorite non-dairy alternative) – the classic cookie companion that never disappoints.
• Vanilla or chocolate ice cream – sandwich two cookies around a scoop for the ultimate homemade ice cream sandwich.
• Afternoon coffee or tea – the nutty, chocolatey sweetness pairs beautifully with a warm latte, cold brew, or herbal tea.
• Hot cocoa – especially in cooler months, for an extra indulgent treat.
• Fresh fruit – like sliced bananas or strawberries on the side, which go wonderfully with the peanut butter and chocolate combo.
• A drizzle of warm chocolate or caramel sauce – for a dessert that feels bakery-worthy.

Check out the recipe card below for the best gluten free peanut butter chocolate chips cookie recipe! A perfect treat for any time of the year!

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Gluten Free Peanut Butter Chocolate Chip Cookies

These gluten free peanut butter chocolate chip cookies are everything you love about a classic cookie: soft and chewy centers, lightly crisp edges, melty chocolate chips, and the perfect salty-sweet peanut butter flavor. They’re the kind of treat that feels nostalgic yet special, perfect for sharing with friends, packing into lunchboxes, or enjoying with an afternoon coffee (or a tall glass of cold milk!). Even better? You don’t need any fancy ingredients—just your favorite gluten free flour blend, pantry staples, and a bit of chill time to make sure every bite is thick, tender, and packed with flavor. And for an extra crunch, we add chopped roasted peanuts that toast up beautifully in the oven.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Chill Time:1 hour hr

Ingredients

• 1 1/4 cups gluten free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup 1 stick salted butter, softened to room temperature
• 2 tablespoons full-fat sour cream room temperature
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg room temperature
• 1 cup creamy peanut butter room temperature; Make sure there is not added sugar to the peanut butter – I use the Kirklands Natural Creamy Peanut Butter from Costco.
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped roasted peanuts

Instructions

• In a small mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sour cream, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light, creamy, and fluffy—about 2 minutes.
• Add the room temperature egg and beat for another 2 minutes, scraping down the sides of the bowl as needed.
• Add the creamy peanut butter and vanilla extract. Mix on low speed until fully combined and smooth.
• Add the dry ingredient mixture to the wet ingredients. Mix on medium-low speed until just combined—don’t overmix.
• Turn the mixer to low speed and gently fold in the semisweet chocolate chips and chopped roasted peanuts until evenly distributed.
• Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator for at least 1 hour (and up to overnight).
• After chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Using a 3 tablespoon cookie scoop (or a 2 tablespoon scoop for smaller cookies), portion the dough into balls. Roll each portion gently between your palms to create a smoother cookie dough ball if desired.
• Optional: Slightly flatten the dough balls before baking if you prefer cookies that spread a bit more.
• Place 6 dough balls spaced evenly on the prepared baking sheet (they will spread). Bake in the center of the oven for about 14 minutes, or until the edges are lightly golden brown and the centers look slightly underbaked—they will firm up as they cool.
• Allow cookies to cool on the cookie sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
• Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Servings: 18 cookies