Double Chocolate Peanut Butter Cookies
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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½ cup unsalted butter
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¾ cup creamy peanut butter
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¾ cup sugar
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¾ cup light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon salt
Tools
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ice cream scoop
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stand mixer
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strainer
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whisk
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parchment paper
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medium bowl
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measuring cups
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measuring spoons
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spatula
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June Pan
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325℉ on the Bake cook mode using the button below.
June Oven
Cream the butters and sugars
In the bowl of a stand mixer, cream the butter, peanut butter, sugar and brown sugar for 3 minutes on high speed.
stand mixer
½ cup unsalted butter
¾ cup creamy peanut butter
¾ cup light brown sugar
¾ cup sugar
Add the eggs and vanilla
Add the eggs and vanilla. Mix until combined, scraping down the sides of the bowl.
2 large eggs
1 teaspoon vanilla extract
spatula
Sift and add the dry ingredients
In a medium bowl, sift together the salt, baking soda, sweet rice flour, brown rice flour and cocoa. Add the dry ingredients to the butter mixture and mix on low until combined.
1 teaspoon salt
1 teaspoon baking soda
1 cup sweet rice flour
½ cup brown rice flour
½ cup cocoa
strainer
whisk
medium bowl
Add the chocolate chips
Remove the bowl from the stand mixer and fold in the chocolate chips with a spatula.
2 cups bittersweet chocolate chips
Scoop the cookies
Scoop heaping tablespoons of dough and transfer it to a parchment-lined June Pan. Add up to 9 cookies at a time, staggering and spacing them 2” apart. Reserve the remaining dough for future batches.
parchment paper
ice cream scoop
June Pan
Flatten the cookies and add salt
Gently press down on the cookie mounds to create a flat top. Sprinkle a pinch of flaky salt on each top, if using.
1 teaspoon flaky sea salt
Bake the cookies
Transfer the cookies to the middle shelf of the June Oven. Bake 15-18 minutes, until the cookie tops just start to crack. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue cooking.
Cool the cookies and serve
Remove the cookies from the June Oven and transfer to a cooling rack. Cool the June Pan, then repeat to bake the remaining cookies. Enjoy warm or let cool completely before storing.
cooling rack
