Melt-In-Your-Mouth {GF} Peanut Butter Cookies!

Today is a GOOD day! I did some work…I played with my new grandpuppy….I sprayed some weeds….and baked some cookies!

While I was doing my usual meandering across the internet this morning…I came across a recipe for Salted Chocolate Peanut Butter Cookies at Food Plus Words.  Being a huge PB and Chocolate FAN…I was already hatching plans to make them when I noticed that the recipe was actually GLUTEN-FREE. I also noticed it was adapted from a recipe by Gluten-Free Girl. So I clicked on over to her website and found the original Peanut Butter cookie recipe. I knew that if the Gluten-Free Girl said they were good….they were good. I had a hunch about these so I immediately decided to make some.  The recipe couldn’t possibly be easier!


Melt-In-Your-Mouth {Gluten Free} Peanut Butter Cookies!


  • 1 cup creamy peanut butter
  • 1 cup white sugar (I did 1/2 white and 1/2 brown)
  • 1 tsp. baking soda
  • 1 egg


That’s IT! GF girl said that this recipe works best just mixing up by hand with a spoon, so that’s what I did.  Didn’t even have to get the KitchenAid out!


Every other step was just like making “regular” peanut butter cookies. Roll into a ball, roll balls in sugar, flatten slightly with a fork and bake at 350 degrees for 10 minutes.



The cookies came out beautifully and tasted SO good. They are so tender they melt in your mouth and go GREAT with a cold glass of milk. I may have had 3 (or 4).  And now I need a nap………….

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  1. Sarah Wisner says

    I’ve had a very similar recipe for several years that works really well! 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tbs vanilla. They turn out great even without the soda if you don’t have any. Great recipe, keep the “good” things coming!

  2. Renee Andrews says

    Blast from the past. This is the exact recipe I learned from a cookbook from my middle school library years and years ago. Loved ’em then and can’t wait to make them NOW! Thanks for the reminder of such a simple delight.

  3. Johnnie Adams says

    I also have made these for years without the baking soda and they are great. Only thing I eat more than 3 or 4 when I make them,

  4. danielle says

    I like to stick a Hershey’s kiss on right as they come out of the oven. Dark chocolate is sooo good on these.

  5. says

    My husband is diabetic and, of course, can’t have sugar, bread or anything made from wheat flour, etc (CARBS). I would have NEVER thought I could make peanut butter cookies without flour! So, I’ll be making these for him, tomorrow, but substituting Splenda for the sugar. He will be THRILLED! THANK YOU!!

  6. says

    These look so yummy, Jillee! I’m going to make them today. Quick question though, your recipe uses baking soda, but Gluten Free Girl’s recipe uses baking powder. Which did you actually use? Thanks!

  7. Helena says

    Dear Jillee, i’m your fan from Malaysia. I made these today, seriously they were delicious!! Thank you very much for the recipe. I love every single post in your blog. Thanks again :-)