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The inspiration for these Chocolate Chip Peanut Butter Cookies came from Betty Crocker. The desire to bake some cookies was strong, and I found her recipe for Ultimate Chocolate Chip Cookies.
A simple, straight-forward, chocolate chip cookie is hard to beat in my book. Whether the cookies are soft and chewy or crisp and crunchy, they’re usually hard to pass up. Add some peanut butter to the mix and the chocolate/peanut butter combination makes the cookies even more difficult to resist.
My original plan was to bake some chocolate chip cookies, but I couldn’t miss out on the opportunity to add some peanut butter and bump up the flavor. And since nuts add another layer of flavor, I had to throw in some chopped pecans to take the cookies up another level.
The process for making these cookies is the same as for a standard drop cookie. Once the mixture is prepared, drop the dough by rounded tablespoonfuls, about 2 inches apart, onto a lined baking sheet.
Using a 2-tablespoon scoop speeds up the process of getting the dough onto the pans. The sooner the dough is on the pans, the faster the cookies are baking in the oven and the closer you are to enjoying the sweet treats.
Although it’s tempting to eat the cookies right out of the oven, allow them to cool slightly before removing from the baking pan to a wire rack.
This recipe makes a lot of cookies, so you’ll have plenty to share with friends and family. You can also stash a few away for later as they freeze really well. I shared them with family and co-workers and received many requests for the recipe.
If you want a change from the simple chocolate chip cookie recipe, give these Chocolate Chip Peanut Butter Cookies a try. They are soft and chewy and oh so wonderful!
Follow my Gluten Free Cookies board on Pinterest.
These cookies are soft, chewy, and a perfect combination of chocolate and peanut butter!
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 cup butter or margarine softened
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups gluten-free flour
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 package (12 ounces) semisweet chocolate chips (2 cups)
Preheat oven to 375 degrees.
Mix sugars, butter, peanut butter, vanilla and eggs in large mixing bowl.
Stir in gluten-free flour, xanthan gum, baking soda, and salt.
Stir in chopped pecans and chocolate chips.
Drop dough by 2-tablespoon portions about 2 inches apart onto baking pans lined with silicone liners.
Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool slightly on pan. Remove from pan and cool completely on wire rack.
If you use regular flour, omit the xanthan gum and reduce the baking soda to 1 teaspoon.
Recipe slightly adapted from Betty Crocker's Ultimate Chocolate Chip Cookies