Gluten-free peanut butter chocolate chip cookies

Ingredients:

• 1 cup peanut butter with nut pieces
• 2/3 cup sugar, plus extra for coating
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 85 g dark chocolate, finely chopped

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, beat the peanut butter, granulated sugar, brown sugar, and salt with an electric mixer on medium speed until light and fluffy (about 5 minutes). With the mixer running, add the vanilla extract and egg. Stir in the chocolate.
3. Place a small amount of sugar in a small bowl. Scoop out tablespoonfuls of dough, roll them into balls, and then roll each ball in sugar to coat completely. Place them evenly spaced on the prepared baking sheets. Press each ball with a fork to flatten it and create a pattern.
4. Bake until golden brown on the bottom (10-12 minutes). Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Can be stored in an airtight container at room temperature for 3 days.