Peanut Butter Cookies
Dive into the comforting world of homemade cookies with the Classic Gluten-Free Peanut Crunch Cookies recipe, a perfect blend of traditional flavors and gluten-free innovation. In just 20 minutes of active preparation and a total of 35 minutes from start to finish, this recipe yields 2 to 3 dozen cookies that promise to satisfy both the nostalgic yearnings for classic peanut butter cookies and the dietary needs of the gluten-sensitive. Crafted with a thoughtful mix of brown rice flour, tapioca flour, and cornstarch, and leavened with gluten-free baking powder, these cookies offer a delightful crunch and a tender crumb that's hard to resist. The rich, creamy peanut butter is the star of the show, complemented by a duo of granulated and dark brown sugars for depth and sweetness, while a hint of pure vanilla extract rounds out the flavor profile. Whether you prefer your peanut butter smooth or chunky, these cookies are a testament to the joy of baking, offering a gluten-free option that refuses to compromise on taste or texture. Perfect for sharing, gifting, or simply enjoying with a glass of cold milk, the Classic Gluten-Free Peanut Crunch Cookies are a welcome addition to any baker's repertoire, promising all the pleasure of traditional baking in a form that everyone can enjoy.
- 1 cup Brown Rice Flour
- ¼ cups Tapioca Flour
- ¼ cups Cornstarch
- 1¼ teaspoon Gluten-Free Baking Powder
- ½ teaspoons Xanthan Gum
- ½ teaspoons Salt
- ¼ pounds Unsalted Butter, Softened
- 1 cup Peanut Butter (smooth or chunky)
- ½ cups Granulated Sugar
- ½ cups Firmly Packed Dark Brown Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- ½ Pure Vanilla Extract
- Gather around the Oven:
Begin this culinary adventure by warming your oven's heart to a cozy 375°F. Dress a couple of baking sheets in their parchment paper or silicon mat finery, setting the stage for what's to come.
- Whisking the Dry Wonders Together:
In a bowl that's seen its share of kitchen tales, unite the earthy rice flour, whimsical tapioca flour, the ever-reliable cornstarch, our little riser baking powder, the magical xanthan gum, and a pinch of salt. Whisk them together like they're old friends catching up, ensuring a harmonious blend.
- Creaming the Soul of the Cookies:
In another bowl, one that's ready to embrace the buttery heart of this recipe, gather the butter, the star of the show peanut butter, granulated sugar, and the sweet, molasses-kissed brown sugar. Begin their dance at a low rhythm with your electric mixer, then crescendo to high speed, letting them whirl and twirl into a light and fluffy spectacle. Welcome the egg, its trusty sidekick egg yolk, and the dash of vanilla into the mix, beating for a moment of magic.
- Uniting the Elements:
Slowly, with the grace of a baker's hand, introduce the dry ensemble to the buttery core, beating them into a stiff dough, a dough that speaks of promises and sweet moments to come.
- Shaping Dreams:
Scoop up 1-tablespoon measures of this dreamy dough, rolling them into balls of potential. Arrange these orbs of delight on your prepared stages, leaving room for them to spread their wings. Press them gently with a fork, crafting a crosshatch pattern that's as decorative as it is traditional.
- The Finale in the Oven:
Let them bask in the oven's warmth for 8 to 10 minutes, until they dress in golden brown. Allow them a moment to rest on their sheets before they join their friends on a wire rack, cooling off and readying themselves for the grand tasting.
- Variations:
For those who seek a twist in the tale, invite a cup of chocolate chips into the dough before the oven's embrace. Dare to dance with different nut butters? Almond or cashew butter stands ready to take the stage, offering new nuances to your cookie creation.
