Gluten Free Whole Jar of Peanut Butter Cookies

Posted by Ingrid Fehr on


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter ( I use all natural, no sugar added)
2 cups gluten free baking flour (I like Aldi brand or Bob's Red Mill for baking)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
In a large bowl, cream butter, white sugar, and brown sugar until smooth.
Add the eggs, yolks, and vanilla; mix until fluffy.
Stir in peanut butter.
Sift together the flour, baking soda, and salt; stir into the peanut butter mixture.
Finally, stir in the peanuts.
Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F.
Lightly grease a cookie sheet or use parchment paper.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork.
Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
These cookies taste great when slightly undercooked. Yield 5 dozen

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