step 1

In a medium size bowl, whisk together the gluten free flour, salt, and baking soda. Set aside.

step 2

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and peanut butter. Mix on medium speed until just combined. Add the granulated sugar and brown sugar, mix on medium speed until smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl with a spatula then add the egg, milk, and vanilla extract. Mix on low speed until combined. Scrape down the bowl again then add the flour mixture, mix on low speed until just combined.

step 3

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, pour some granulated sugar into a small bowl, about 1/3 to 1/2 cup, set aside. 

step 4

Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

step 5

Using a #24 cookie scoop, scoop the dough and roll into balls. Then, roll each ball in sugar and place on the prepared baking sheet, spacing them about 2 inches apart.

step 6

Bake for 11 to 12 minutes or until the cookies have puffed, the tops have slightly cracked, and the edges are set. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.