REST: 30 minutes
BAKE: 12–14 minutes
MAKES ABOUT 24 COOKIES.
These cookies will look underdone after baking 12 to 14 minutes but they will set up as they cool. The baking time is very important—2 minutes can be the difference between a soft, chewy cookie and a dry, crisp cookie. Do not shortchange the dough’s 30-minute rest or the cookies will spread too much and taste gritty.
1 + 3/4 cups (8 ounces) ATK Gluten-Free All- Purpose Flour Blend
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, melted and still warm
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup dry-roasted peanuts, chopped fine
1. Whisk flour blend, baking soda, salt and xanthan gum together in medium bowl. Set aside.
2. Combine brown sugar, granulated sugar and peanut butter in large bowl. Pour warm butter over sugar mixture and whisk to combine. Whisk in eggs and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be slightly shiny and soft.)
3. Place oven rack in middle position and preheat oven to 325°F. Line 2 baking sheets with parchment paper.
4. Working with 2 generous tablespoons of dough at a time, roll dough into balls and space 2 inches apart on prepared sheets. Using bottom of greased dry measuring cup, press each ball to ¾-inch thickness. Sprinkle tops evenly with peanuts.
5. Bake cookies, 1 sheet at a time, until puffed and edges have begun to set but centers are still soft (cookies will look underdone), 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Then transfer to a wire rack. Serve warm or at room temperature.
Each cookie contains 207 calories, 11g total fat, 4g saturated fat, 0g trans fat, 28mg cholesterol, 112mg sodium, 25g carbohydrate, 1g fiber, 16g sugars, 4g protein, 16Est GL.
Notes from the Gluten Free & More Test Kitchen
If you use your favorite gluten-free all-purpose blend in this recipe, your results may vary. These cookies can be made dairy-free, egg-free or peanut-free by following these instructions:
For Dairy-Free Peanut Butter Cookies, use dairy-free white chocolate chips and dairy-free semisweet chocolate chips. (See Shopping List, page 37.) Replace the butter with an equal amount of Earth Balance buttery sticks. Replace the dry milk powder in ATK Gluten-Free All-Purpose Flour Blend with an equal amount of dry soy milk or powdered coconut milk.
For Egg-Free Peanut Butter Cookies, omit 2 eggs. Reduce butter or margarine to 6 tablespoons. Combine 1 tablespoon golden flax meal with 3 tablespoons hot water; let sit 5 minutes to thicken and cool. Mix 2 tablespoons VeganEgg egg replacer (Follow Your Heart) with 8 tablespoons very cold water. Add cooled flax meal mixture to recipe in step 2, whisking until smooth. Add Vegan- Egg mixture and combine until smooth. Tip: Do not use peanut butter with visible oil in the jar; cookies will be greasy.
For Peanut-Free Cookies, replace 1 cup smooth peanut butter with 1 cup sunflower seed butter. Replace 1/3 cup roasted peanuts with 1/3 cup roasted sunflower seeds, chopped fine.
Recipes reprinted with permission from The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies and Bars by the Editors at America’s Test Kitchen. Cookie photography by Daniel J. van Ackere. Cookbook cover photography by Carl Tremblay. Not all recipes in this book are gluten-free.Yields 24 cookies