Ingredients

The following ingredients have 21 Servings
  • 8 tbsp unsalted butter (softened but still cold)
  • 1/4 cup white sugar substitute (or granulated sugar)
  • 1/2 cup brown sugar substitute (or light brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free cup for cup all purpose flour (or all-purpose flour)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (or sea salt)
  • 1/2 cup chocolate chips (sugar free, bittersweet, or semi-sweet)
  • 1/2 cup peanut butter chips (sugar free or regular)

Instruction

  • Heat oven to 350 degrees F. Line rimmed baking sheets with silicone baking mats or parchment paper; set aside.
  • Using a sifter, add flour, cocoa powder, baking soda, and salt into a medium-sized mixing bowl. Whisk to combine and set aside temporarily.
  • In the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer), beat the butter and both sugars on high speed until light and fluffy (2-3 minutes), stopping to scrape down the sides of the bowl as needed. Add the egg and vanilla; mix on medium speed until well combined.
  • With the mixer on low speed, slowly add the dry ingredients you set aside earlier in with the wet ingredients, mixing just until flour is barely visible.
  • Fold in peanut butter and chocolate chips with a wooden spoon, being careful not to over mix the dough.
  • Scoop 1-2 ounce portions (2-4 tablespoons) of dough into balls and place onto prepared baking sheets, at least 1 inch apart.
  • Bake for 9-12 minutes, or until cookies are set on edges but are still slightly soft in the center (they'll puff up during baking, but flatten and firm up as they cool). The larger cookies are in size, the more time they'll need to bake.
  • Remove pans from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.