40 minutes
Indulge in the delightful combination of peanut butter, dark chocolate, and cherries with these chewy and indulgent gluten-free cookies.
Smooth Peanut Butter
cups
cups
Egg, beaten
each
teaspoons
teaspoons
Dark Chocolate Chunks, chopped
cups
Dried Cherries, chopped
cups
1. Prepare Oven and Baking Sheets
Begin by positioning your oven racks to ensure even heat distribution and preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper, preparing them for the batch of cookies.
2. Combine Dough Ingredients
In a large bowl, combine the smooth peanut butter, granulated sugar, beaten egg, baking soda, and kosher salt. Mix these ingredients until a smooth dough forms, ensuring the baking soda is evenly distributed.
3. Mix in Chocolate and Cherries
Gently stir in the chopped dark chocolate chunks and chopped dried cherries into the dough, making sure they are well incorporated.
4. Shape and Sugar Cookies
Using a 1-tablespoon measure, scoop the dough and roll it into 24 equal-sized balls. Place them on the prepared baking sheets, spacing them evenly. Press each ball gently with a fork to create a crosshatch pattern, dipping the fork in some granulated sugar to prevent sticking and to give the cookies a sweet crunch on top.
5. Bake the Cookies
Bake the cookies in the preheated oven for about 15 minutes, remembering to rotate the sheets halfway through the baking time. Look for the cookies to be set and slightly golden before removing them from the oven.
6. Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely before storing in an airtight container at room temperature for up to 3 days.
Use high-quality, smooth, and creamy natural peanut butter without added sugars or oils, and ensure it's well-stirred. Choose high-quality dark or semisweet chocolate chips and plump, soft dried cherries, soaking them if dry.
Gluten-free cookies can overbake quickly; remove them when edges are set but centers are soft, allowing them to firm up on the baking sheet.
Refrigerate the dough for at least 30 minutes before baking to meld flavors and prevent excessive spreading, leading to chewy cookies with crisp edges.
Allow cookies to cool on the baking sheet for 5 minutes to set and prevent breakage, a common concern with gluten-free cookies.
Enhance flavor with a pinch of flaky sea salt before baking, and consider adding vanilla or almond extract.
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