Description
Achieve laboratory-grade baking results with this scientifically-formulated recipe that solves the common structural issues of gluten-free dough. These cookies feature a soft, fudgy center and a perfectly crisped perimeter through precise lipid emulsification and starch hydration.
Ingredients
- 250g (1 cup) creamy peanut butter (stabilized)
- 113g (8 tablespoons) melted butter
- 200g (1 cup) light brown sugar
- 150g (0.75 cup) granulated sugar
- 100g (2 large) eggs, room temperature
- 260g (1.75 cups) gluten-free all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Whisk the creamy peanut butter and slightly warm melted butter in a large bowl until they form a homogenous, glossy liquid.
- Beat in the light brown and granulated sugars for approximately 2 minutes until the mixture is smooth and the sugars are evenly distributed.
- Incorporate the room-temperature eggs and vanilla extract on medium speed, mixing until the dough lightens slightly in color.
- Whisk the flour, baking soda, and salt together in a separate bowl, then fold into the wet mixture until no streaks of flour remain.
- Cover the dough and refrigerate for exactly 30 minutes to allow the gluten-free starches to fully hydrate.
- Preheat the oven to 325°F (163°C), scoop 2-tablespoon spheres onto a parchment-lined sheet, and bake for 12-14 minutes until the edges are set.
Notes
For a uniform bake, rotate your baking sheet halfway through the cooking time to account for any potential oven hot spots. Allowing the cookies to cool completely on the baking sheet will result in a firmer bottom, as the residual heat continues to set the starch network through carry-over conduction.
- Prep Time: 40 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American