Gluten-Free Chocolate-Cherry Peanut Butter Cookies

1. Preheat the Oven

Begin by positioning the oven racks in the upper and lower thirds of your oven. Preheat the oven to 350°F. Line two large baking sheets with parchment paper to ensure the cookies bake evenly and don't stick.

2. Prepare the Dough

In a large bowl, combine 1 cup of smooth peanut butter, ½ cup of granulated sugar, 1 large beaten egg, ¾ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Mix these ingredients together with a wooden spoon until you have a smooth, cohesive dough. Stir in ½ cup of chopped dark chocolate chunks and ½ cup of chopped dried cherries.

3. Shape the Cookies

Using a 1-tablespoon measure, scoop the dough and roll it into 24 evenly-sized balls. Place the dough balls onto the prepared baking sheets, leaving enough space between them for spreading.

4. Add the Sugar Coating

Dip a fork into the remaining ¼ cup of sugar and gently press down on each dough ball to create a crosshatch pattern.

5. Bake the Cookies

Place the baking sheets in the preheated oven and bake for about 15 minutes, or until the cookies are golden and set. Halfway through the baking time, rotate the sheets to ensure even cooking.

6. Cool the Cookies

Allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

7. Store the Cookies

Once the cookies are completely cool, store them in an airtight container at room temperature. They'll stay fresh for up to 3 days.