Chocolate Peanut Butter Swirl Cookies {gluten-free}

Total Time


  • 1 cup creamy peanut butter (I use Jif Natural)
  • 1 cup (2 sticks) salted butter
  • 1 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 Tbsp. pure vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour (I used Gluten Free Mama's Almond Blend)
  • 3/4 tsp.xanthan gum (omit if using Jules or another flour blend with xanthan)
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup cocoa powder
  • 2 cups good quality chocolate chunks or chips


  1. Scoop 1 cup of creamy peanut butter into a bowl and place in freezer until firm, about 30 minutes.
  2. Line a large cookie sheet or baking pan with parchment paper or a silpat liner.
  3. Preheat oven to 350°.
  4. In a stand mixer, beat butter & sugars until well combined. Add eggs and vanilla, beating well until combined.
  5. Place flour, xanthan gum, baking soda, salt, and cocoa powder into a large bowl and whisk together to mix.
  6. Add the flour mixture to the wet ingredients along with chocolate chunks or chips, slowly mixing just until combined.
  7. Drop dollops of frozen peanut butter into dough and turn the mixer on for just a few turns of the mixer to get swirls of peanut butter throughout the dough.
  8. With amedium cookie scoop, scoop dough onto lined cookie sheets, leaving about 1" space between cookies.
  9. Bake at 350° for 14-16 minutes, until set.
  10. Let cool on baking sheet for about 5 minutes before transferring to a cooling rack.
  11. Makes about 3 dozen cookies.


Recipe Notes

As always, be sure to double-check all of your ingredients to ensure they are gluten-free.
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