These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips.
Why this recipe works:
- Using all peanut butter and no butter or shortening gives the cookies a rich peanut butter flavor.
- The two eggs and baking soda leaven the cookies, so they bake up into little mounds, instead of spreading into flat cookies.
- 3/4 cup (3 ounces) white rice flour
- 1 teaspoon baking soda
- 1 cup (about 9 ounces) dark brown sugar
- 1 cup (about 8 ounces) smooth or creamy peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk chocolate chips
Adjust oven rack to middle position and preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. In small bowl, whisk together white rice flour and baking soda. In large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with wooden spoon until smooth. Add dry ingredients and stir until a dough forms. Stir in chocolate chips.
Working in 2 batches, drop rounded tablespoons onto 1 prepared baking sheet, spacing dough about 2 inches apart. Bake until cookies are set and lightly golden brown, about 10 minutes.
Allow cookies to cool slightly on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and unused prepared baking sheet. Store cookies in an airtight container at room temperature for up to 4 days.