Ingredients

The following ingredients have 20 Servings
  • 1 cup granulated sugar (~ I used beet sugar)
  • 1/2 cup butter - softened (~ I used a dairy-free substitute)
  • 2 cups crunchy peanut butter (~ creamy is ok too, but I like the extra crunch. Sun-butter can be substituted.)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup flour (~ I used a gluten-free flour blend. See my suggestions or any purchased blend.)
  • 1/2 cup cocoa powder
  • 1/4 tsp xanthan gum (~ or guar gum (corn-free) for gluten-free cookies if the flour blend does not include one of these.)
  • 1 cup semi-sweet chocolate chips (~ I used allergy-friendly mini semi-sweet chocolate chips.)
  • Powdered sugar for dusting. (Optional)

Instruction

  • Preheat oven to 375. Prepare a cookie sheet with parchment paper or silicone liners.
  • In a medium mixing bowl combine butter or butter substitute with sugar. Beat until creamy.
  • Add peanut butter and vanilla. Mix well.
  • Combine dry ingredients in a small bowl, stir to mix.
  • Add to creamed mixture. Mix on low speed or stir with a spoon.
  • Fold in chocolate chips.
  • Form balls with about 2 Tbsp of dough. Bake for about 15 minutes, depending on the size of the balls.
  • Remove from the oven and let sit to cool and become firmer. These are very fragile.
  • Using a turner, transfer to a wire rack or large flat container. Sprinkle with powdered sugar.