1 / 1
Classic Peanut Butter Cookies
These classic peanut butter cookies deliver the nostalgic flavor and tender crumb you expect from a timeless treat. The dough comes together quickly in a single bowl, blending creamy peanut butter with a mix of brown and white sugars for a rich, sweet base. A gluten-free flour blend keeps them accessible for those with dietary restrictions without sacrificing texture. They bake up with crisp edges and soft centers, making them an ideal afternoon snack or lunchbox addition.
Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- ½ cup shortening
- 1 teaspoon gluten-free vanilla
- 1 egg
- 1⅓ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 1Preheat the oven to 375°F. Combine the granulated sugar, brown sugar, creamy peanut butter, shortening, vanilla, and egg in a large mixing bowl. Stir in the rice flour blend, xanthan gum, baking soda, and salt until a cohesive dough forms.
- 2Roll the dough into 36 balls, each about 1¼ inches in size. Arrange the balls on ungreased baking sheets, leaving about 3 inches of space between them. Dip a fork into a little extra granulated sugar and press it into each ball twice to create a crisscross pattern and flatten the dough.
- 3Bake for 8 to 10 minutes, or until the cookies turn a light golden brown. Let them rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- 4Use a cookie stamp or a potato masher to press the dough flat if you want to create a different pattern on top.