Crispy Peanut Butter Cookies (Gluten Free, Dairy Free)
Peanut Butter Cookies
Gluten Free Dairy Free
I personally love a soft and gooey cookie but my Mom likes crispy and peanut butter so I really created this recipe for her. I used the fresh peanut butter made from the peanut butter machine at WinCo but a super creamy jarred PB might make this a softer texture and I am sure that would taste wonderful too.
These are a little different as far as forming them into a cookie. You really need to squeeze them into a ball pressing hard and placing them on the cookie sheet before the chocolate chips start to fall out.
What is great about this recipe is how simple the ingredients are. You will make about 2 dozen or so cookies depending on your cookie size. Remember too, if you can’t eat all of the cookies, freeze them! (If there are any left, they are hard to resist!)
I just made them 4 hours ago and half are gone!
2 Cups Peanut Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 Tbsp. Vanilla
1 Tsp. Baking Soda
¼ Tsp. Salt
1 ¾ Cups Chocolate Chips
Preheat your oven to 350. In a mixer combine all ingredients and mix on medium for 3 minutes. Spoon out the dough (it will look like a bunch of little balls, you have to press it into a round cookie shape with your hands) and create balls with your hands and place on a cookie sheet (I always use a pampered chef stone for my cookie) Bake for about 16-18 minutes and allow them to sit and cool about 10 minutes before removing from the stone. Make sure you remove before they completely cool because they can stick. Enjoy!
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