Gluten-Free Chocolate-Cherry Peanut Butter Cookies

1. Prepare Baking Sheets

Preheat your oven to 350°F and arrange the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. Mix Cookie Dough

In a large bowl, combine 1 cup of smooth peanut butter with ½ cup of granulated sugar. Add 1 beaten large egg, ¾ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Mix thoroughly with a wooden spoon until smooth and well-blended.

3. Shape and Sugar Cookies

Using a 1-tablespoon measure, scoop the dough and roll it into balls. Roll each ball in the remaining ¼ cup of granulated sugar. Place the dough balls onto the prepared baking sheets, leaving space between each. Press a fork onto each ball to create a crosshatch pattern.

4. Bake the Cookies

Bake in the preheated oven for about 15 minutes, switching the positions of the baking sheets halfway through the baking time. The cookies should be golden and slightly cracked on top.

5. Cool and Store

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to three days.