A while back, I made these to share with a crowd and they were a hit! They made a flat cookie that was crispy around the outside and slightly soft in the center, and very peanut-buttery. As far as gluten-free options go, they hold up really well against the glutened version. Adapted from this recipe.

This makes ~24 cookies with a medium-sized cookie scoop. (I doubled the recipe and it made exactly 47.)

1 cup peanut butter
1 cup sugar
1/2 cup brown sugar
1/2 cup butter (softened)
1 tsp. vanilla extract
2 eggs
1.5 cups gluten-free flour 1:1 mix
1 tsp. baking soda
1/4 tsp. salt

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Mix the peanut butter, butter, and sugars in a large bowl and beat until smooth. Add the eggs and vanilla extract and mix again until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and continue to mix until blended. 

Use a cookie scoop or a spoon to scoop out dough and roll into a ball. Place the balls on the lined baking sheet and then gently press the top of each ball down with the back of a fork (vertical and horizontal) to make the classic crisscross pattern (you can sprinkle sugar on top if desired).

Bake for 11-13 minutes, being careful not to overbake. The cookies should be soft and chewy. Let cool before removing from the baking sheet. Store in an airtight container or zippered plastic bag.