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Peanut Butter & Friends

Servings 16 enormous cookies


  • 1/2 cup butter softened
  • 1 cup firmly packed dark brown sugar
  • 3/4 cup sugar
  • 2 cups extra-crunchy peanut butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups 210 grams gluten-free oat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup gluten-free pretzels such as Glutino
  • 1 1/2 cups chocolate chips
  • extra pretzels to garnish


  • Preheat oven to 350`.
  • Beat butter at medium speed of an electric mixer until creamy; add sugars, beating well. Add peanut butter, eggs and vanilla; beat well. Add oat flour, baking powder and salt, and stir well. Stir in pretzels and chocolate chips.
  • Drop dough by the 1/3 cup onto parchment line cookie sheets. Lightly press cookies with fingertips or spatula to flatten a bit. Press a few additional pretzels into tops of cookies.
  • Bake at 350` for 20 minutes. The centers of the cookies may be a little soft. Cool 3 minutes on cookie sheets; remove to wire racks to cool.