Gluten-Free Peanut Butter Chocolate Chunk Cookies (Small Batch)

These Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies are soft with slightly crisp edges and chewy centers, bursting with peanut butter and dark chocolate chunks. A light sprinkle of sea salt on top brightens the flavor. Make a small batch to enjoy now or freeze portions for a quick chocolate–peanut-butter treat later.

Table of Contents

• Why You’ll Love These Gluten-Free Peanut Butter Chocolate Chunk Cookies
• What Ingredients To Get
• Substitutions
• Here’s How to Make Them!
• Essential Cookie Baking Tools
• Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies FAQs
• More Delicious Cookies to Sink Your Teeth Into!
• Small Batch Gluten Free Peanut Butter Chocolate Chip Cookies Recipe

Why You’ll Love These Gluten-Free Peanut Butter Chocolate Chunk Cookies

• Soft, tender cookies with slightly crisp edges—cornstarch helps create that texture.
• A straightforward, no-fuss recipe ready in about 15 minutes of active prep.
• Chill the dough for 45 minutes or freeze portions for later baking.
• Gluten-free by default; easy to make dairy-free or with regular flour if you prefer.
• Small batch yields roughly 14 small cookies or 6 large ones—perfect when you don’t want too many.
• Rich peanut butter flavor and plenty of dark chocolate chunks.

What Ingredients To Get

Gather these ingredients for a flavorful, small batch of gluten-free peanut butter chocolate chunk cookies:

• Unsalted butter — 1/4 cup, room temperature.
• Creamy peanut butter — 2 tablespoons (no-stir is best).
• Light brown sugar — 1/4 cup.
• Granulated sugar — 1/4 cup.
• Large egg — 1, at room temperature.
• Vanilla extract — 2 teaspoons.
• 1:1 gluten-free all-purpose flour — 1 cup + 1 tablespoon.
• Cornstarch — 1 teaspoon, for tenderness.
• Baking soda — 1 teaspoon.
• Dark chocolate — 1/3 cup, chopped (or semi-sweet chips).
• Sea salt flakes — optional topping to finish the cookies.

Substitutions

Dairy-free: Use a plant-based butter and dairy-free chocolate to make these cookies dairy-free.

Regular cookies: Swap the gluten-free flour for all-purpose flour if gluten is not a concern.

Chocolate: Use semi-sweet or milk chocolate chips in the same amount if preferred.

Here’s How to Make Them!

1. Whisk the gluten-free flour, cornstarch, and baking soda together in a small bowl and set aside.
2. Cream the unsalted butter, peanut butter, light brown sugar, and granulated sugar with a hand mixer or stand mixer until light and fluffy.
3. Add the egg and vanilla extract and mix until combined.
4. Reduce mixer speed to low and add the dry ingredients, mixing just until combined.
5. Fold in the chopped dark chocolate using a spatula. Add a few extra pieces on top if you like.
6. Cover and chill the dough for at least 45 minutes.
7. Preheat oven to 350ºF (adjust rack to just above center). Line baking sheets with parchment paper. Scoop dough 1½–2 inches apart onto the sheet. Sprinkle with sea salt flakes if desired.
8. Bake 10–12 minutes. Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

To freeze: scoop dough onto a parchment-lined sheet, freeze until firm, then transfer dough balls to a sealed freezer bag or container. Bake from frozen, adding 1–2 minutes to the baking time; temperature stays the same.