Well, now isn’t this a wonderful thing! Definitely didn’t need an excuse to bake peanut butter cookies! This is the first time I have heard of National Peanut Butter Cookie Day, but I am definitely going along with it! I did google it and it seems accurate. Played around with the recipe a bit and came up with a gluten free version that has a crunch on the edges from the rolled sugar and are VERY soft on the inside. Increased the peanut butter and vanilla as well! Hope you enjoy!
½ Cup (1 stick) Unsalted Butter, softenened
1 Cup Brown Sugar
2 tsp Vanilla
1 Cup Creamy Salted Peanut Butter
1 Cup Gluten Free AP Flour
½ tsp Baking Soda
½ tsp Baking Powder
¼ tsp Sea Salt
Granulated Sugar (optional, but highly recommended) for rolling
- Preheat oven to 350°F.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream together the brown sugar and butter until light and fluffy. Add the egg and vanilla, mixing to combine and smooth.
- Add the peanut butter to the sugar mixture, mixing until combined.
- Add the flour mixture to the peanut butter mixture, mixing until smooth.
- Roll balls of dough into granulated sugar. Press fork into the tops in two opposite directions to create the checkered pattern. Bake for 10 minutes or until very lightly brown and set. These cookies are meant to be under-baked so they stay soft!