GF Peanut Butter Chocolate Cookies (soft and chewy)
These homemade peanut butter chocolate cookies are rich, chewy, and made with buckwheat flour for a twist. They are bursting with peanut butter flavor and full of chocolate chunks or chips. They’re very easy to make and a perfect afternoon snack or a quick dessert. Great GF cookie recipe with alternative flours.
Ingredients
- 1 cup and 2 tablespoons buckwheat flour (150g)
- 1 ¼ cup corn starch (150g)
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup unsalted butter (113g)
- 3/4 cup peanut butter (200g)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks or chips
Instructions
- Whisk buckwheat flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix softened butter, peanut butter, and sugars until creamy. You can use an electric mixer or a hand whisk. Stir in the eggs and vanilla, and mix well.
- Add the dry ingredients and mix just until well combined. The dough is sticky.
- Let the dough chill covered in the refrigerator for at least 1 hour.
- Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
- Drop large teaspoons of cookie dough on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the chocolate chunks on the surface of the cookies
- Bake for 10/12 minutes or until golden brown. Let cool before removing to wire racks to cool completely.
Notes
Store the cookies covered at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.