Gluten-Free Peanut Butter-Chocolate Chunk Cookies

1. 1

   Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes.

3. 3

   Beat in the vanilla and egg.

4. 4

   Fold in the chocolate.

5. 5

   Put some granulated sugar in a small bowl.

6. 6

   Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat.

7. 7

   Evenly space them on the prepared baking sheets.

8. 8

   Press each ball down with a fork to flatten it out and make an indentation.

9. 9

   Bake until the bottoms are golden brown, 10 to 12 minutes.

10. 10

    Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely.

11. 11

    The cookies can be stored in an airtight container at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.