Anyone that knows me knows I LOVE to bake. For Christmas I wanted to make some gluten free cookies for my younger sister and had never really experimented with GF flours. I was a little nervous to try out a recipe for the first time to share with someone else but I knew if they weren’t tasty I would just call it a wash and not send them. But… I’m happy to share that this chocolate chip cookie recipe is a winner. I modified it slightly and then experimented using all-purpose flour since I’m not gluten free myself and OH BOY. These. Cookies. For all peanut butter lovers out there, these hit the spot. I added a PB filling that wasn’t present in the original recipe and it took some amazing chocolate chip cookies and raised the bar even higher. Check out My Gluten-Free Kitchen for the original gluten-free recipe.
Get the PRINTABLE recipe here
- 1 1/2 cups all purpose flour
- 3/4 cup old fashioned oats1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temp
- 3/4 cups (12 Tbsp.) unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks (room temp)
- 1 1/2 cups semi-sweet chocolate chips (I used mini ones)
Peanut Butter Filling
- 1 cup peanut butter
- 1/2 cup powdered sugar
- In a medium bowl, whisk together flour, oats, baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate for 4 hours or freeze for about 30 minutes – 1 hour.
- As the cookie dough cools, mix the peanut butter filling together. Roll the mixture into large tablespoons and place on a parchment-lined cookie sheet. Place in freezer until solid for about 20-30 minutes.
- When you are ready to bake, remove from refrigerator and let sit for about 15-20 minutes or long enough for the dough to soften enough for easy scooping.
- Preheat oven to 375°.
- Line cookie sheets with sheets of parchment paper. Do not spray!
- To make large cookies – scoop cookie dough to create baseball-sized dough balls. Scoop half the necessary dough for the cookie, make an indent and add the frozen peanut butter ball, then cover with the remaining cookie dough. Usually the recipe makes about 12-15 large cookies. Try to make them about the same size so they bake the same.
- Bake the cookies for 17-23 minutes at 375°. These cookies are a little temperamental when they are large so and because oven temperatures vary. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don’t over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for 4-5 minutes before placing on a cooling rack or cutting board to finish cooling.
- Storage- keep in a plastic bag or container covered for 2-3 days
- Freeze – keep in plastic bag for up to 3 months (freeze on cookie sheet)