Gluten-Free Peanut Butter Cookies with Chocolate Chunks

Name: Gluten-Free Peanut Butter Cookies with Chocolate Chunks
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 1 min
Yield: 18
Cuisine: American
Ingredients: 1 1/2 cups Gluten-free all-purpose flour (with xanthan gum); 2 tsp Cornstarch; 1 tsp Baking soda; 1/2 tsp Salt; 6 tbsp Unsalted butter, softened; 1 cup Creamy peanut butter; 1/2 cup Light brown sugar, packed; 1/2 cup Granulated sugar; 1 piece Large egg; 1 piece Large egg yolk; 1 tsp Vanilla extract; 6 oz Semisweet chocolate chunks; 1/4 tsp Flaky sea salt (optional)

Brittany Long

Published: April 4, 2026

Categories: Cookies, Gluten-Free

Tags: Chocolate, Dessert, gluten-free, Cookies, Peanut Butter

PB Cookies

Chewy gluten-free peanut butter cookies studded with melty chocolate chunks.

Prep Time:20 minCook Time:11 minTotal Time:61 minServings:18Difficulty:Easy

These cookies are my go-to when I want something comforting and effortless: rich peanut butter dough with big, melty chocolate chunks and a satisfyingly chewy center. They come together quickly and the chocolate adds little pockets of gooey bliss in every bite.

This version is gluten-free but keeps all the texture and flavor you expect — a touch of cornstarch and an extra yolk make them tender and chewy. Chill the dough briefly, bake until the edges set, and finish with a sprinkle of flaky sea salt for a grown-up contrast.

Nutrition (per serving)

Calories:220 kcal

Protein:6 g

Carbs:22 g

Fat:13 g

Directions

1

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
2

In a medium bowl whisk together the gluten-free flour, cornstarch, baking soda, and salt; set aside.
3

In a large bowl or stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
4

Add the egg, egg yolk, and vanilla extract and beat until fully incorporated.
5

Fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chunks.
6

Cover the dough and chill in the refrigerator for 20–30 minutes — this helps control spread and gives a chewier texture.
7

Use a cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie, spacing them 2 inches apart on the prepared sheets.
8

Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft; the cookies will continue to firm as they cool.
9

Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10

If desired, sprinkle a tiny pinch of flaky sea salt on each warm cookie to enhance the chocolate-peanut butter flavor.

Ingredients

Gluten-free all-purpose flour (with xanthan gum):1 1/2 cups
Cornstarch:2 tsp
Baking soda:1 tsp
Salt:1/2 tsp
Unsalted butter, softened:6 tbsp
Creamy peanut butter:1 cup
Light brown sugar, packed:1/2 cup
Granulated sugar:1/2 cup
Large egg:1 piece
Large egg yolk:1 piece
Vanilla extract:1 tsp
Semisweet chocolate chunks:6 oz
Flaky sea salt (optional):1/4 tsp

Tips & Notes

Chill the dough — even 20 minutes makes a big difference for texture and prevents too much spreading.
Use good-quality chocolate chunks (not tiny chips) so you get melty pockets of chocolate in every bite.
If your dough seems too soft after chilling, chill a little longer or scoop with a slightly wet or oiled spoon.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer storage.