Peanut-Butter Chocolate-Chip Cookies
- Total Time
- 30 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:20 cookies
- 1cup/230 grams creamy peanut butter
- ¾(packed) cup/150 grams organic light brown sugar
- ½cup/125 grams mashed ripe banana (from 1 large banana)
- ½teaspoon fine salt
- 1teaspoon baking soda
- ½cup/64 grams all-purpose flour
- 1cup/170 grams vegan chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
160 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 4 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place two racks in the top and bottom thirds of your oven and heat to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a large bowl, whisk the peanut butter, brown sugar, banana and salt until well combined, about 45 seconds. Whisk in the baking soda. Fold in the flour and chocolate chips until combined and no streaks of flour remain.
- Step 3
Use a rounded 1 ½-tablespoon scoop to portion the dough into 20 cookies, spacing out 10 on each baking sheet. Bake the cookies, rotating the pans from top to bottom and front to back halfway through baking, until the tops are light golden brown, 12 to 14 minutes. Let the cookies cool on the baking sheets.
- Step 4
Store any leftover cookies in an airtight container at room temperature for up to 4 days or up to 2 months in the freezer.
Private Notes
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Cooking Notes
Tara
Hard to "whisk"? Use a spoon. To those finding it too banana-y, add vanilla (can't believe it's not in here). A cup of chips is too much, reduce it. Don't add an egg, it will become claggy. If your dough is dry, add non-dairy milk 1 tsp at a time to your preferred consistency. You must let them sit on the pan to cool 7-9 mins before moving to a rack; this is not an option. This is a staple cookie recipe in my vegan baking world. I've made the adjustments so you don't have to!
Banana hater
Would applesauce work as a substitute for banana?
TJ
I used crunchy peanut butter (cause I like crunch) and they turned out great. Love that they aren't super sweet, and the chocolate chips give you little bursts of chocolate.
Susan
Really yummy! I made these because I needed a recipe for vegan cookies. It turned out I only had half a cup of peanut butter so I halved the recipe. They stay soft and chewy after they are baked. I used chocolate chunks instead of chips which I highly recommend. You can’t tell they are vegan, they just taste like a great cookie!
Richard
I've found that microwaving peanut butter a bit softens it and makes it much easier to whisk and mix with other ingredients.
Marla
I don't like bananas either. According to the web, 1/2C applesauce is a good substitute for 1 banana in baking.
OuiMarieSi
Made this because I had everything on hand and was very happy with the result! This was such a nice, simple treat to satisfy a craving. I would recommend making sure the banana is very well mashed before mixing anything with it, as it doesn’t mash well after the add ins.
KR-ATX
Made exactly as described but subbed King Arthur GF Measure for Measure AP flour. Worked perfectly. Good for quick and easy. Family liked them.
Bird
I accidentally made these cookies with whole wheat flour. They’re still amazing!
Brianna
Made these subbing an egg for the ripe banana since that's what I had on hand and used a mix of nut butters since I didn't have enough peanut butter. They came out fantastic but the dough is a little stiff but don't worry! Mine came out great
JasonofToronto
These are weird. I wouldn’t call them cookies either. Unless you’re vegan. Can’t recommend. We’ve come too far. They’re more like protein bars. Technically food but no one’s bringing them on a deserted island.
Paulette
As I was making these I had to laugh. Have you ever tried to whisk peanut butter?
Ahuva Greenblatt
Flour is also considered a raw food and has been linked to episodes of Salmonella food poisoning.
emily
Is this the best cookie recipe in the world? No. But does it get the job done with a few pantry staples? Absolutely! This was my first baking project postpartum so I needed it to be simple. I didn’t have any chocolate chips so I substituted a handful of chopped up miniature Reese’s. They are heavenly!
Kendra
This is a great recipe to make with children. I made them with my toddler and they came together very easily. Because there is no raw egg I didn't mind when he sampled a bit from the bowl while mixing. I used a previously frozen banana and the flavour was very present.
Rebecca S
Great vegan cookies for people who are nervous about vegan cookies! Followed recipe by weight. Used crunchy peanut butter and subbed pumpkin for banana. Chopped a chocolate bar up because my chocolate chips had milk. My round scoop got me 25 cookies. Followed comments and sprinkled with flaky salt. They don’t spread much, so they’re nice little two-bite round cookies. I would particularly recommend sticking with the crunchy PB—the nutty bits look great in the cookies and add texture.
leslie
Loved making these with our toddlers - no eggs and delicious!
for sesame allergy
104ml in 7tbsp- divided by 40 is 2.6mp per cookie, or 1.3ml per half.
Karen
Really easy to put together and delicious! We used Einkorn flour with great results and believe that 3/4 of a cup of chocolate chips would’ve been plenty.
Gina, Denver
My credentials: Former Food Buyer at Williams-Sonoma. Once a Good Food Aeards judge. Lifelong baker. Ex-Vegan. Unless you are Vegan and have adjusted your expectations of baked goods- these do not qualify as cookies. I baked to spec using a digital scale. They are mushy. Fall apart at the touch. Move on to another recipe in which texture and taste are at the typical expectations for pro bakers and at home enthusiasts. These are “alternative”.
Not as good as the old fashioned CCC!
Disappointed at how these turned out. They did not hit the craving for a good chocolate chip cookie. The texture was dense and they are not sweet enough. However, I did not follow the recipe fully. I had to microwave the peanut butter otherwise it would have been unmixable. And you can’t “whisk” a batter this heavy. Very dense, I had to use my hands to integrate everything. I added an egg to lighten it up and add moisture, and reduced the banana to 1/2. Also used about half the chocolate chips.
Mike G.
These are just as advertised, simple recipe and quick to make. I like to use my electronic scale to measure the ingredients, it makes for very uniform cookies and you don't have to worry about scraping the peanut butter out of your measuring cup. Be sure to follow the directions regarding rotating and switching the pan locations half way through.
Rebecca S.
These cookies come together quickly and easily. I “whisked” with a fork and used only natural peanut butter. I didn’t have any vegan chocolate on hand so I skipped that piece. I rolled the balls in Demerara sugar and pressed with a fork before baking and topped with a bit of sea salt. These are great the next day too!
live your life
Just made this w my 4-yo boy. Love how quick and easy it is! We followed the recipe to the t by gram using Santa Cruz peanut butter (mix of crunchy and creamy), conventional sugar and regular choc chips. Toddler loved scooping and releasing the dough :) just tasted it (still a tad warm) and it’s super soft but it’s a bit too sweet for my taste so might reduce sugar next time.
Rachel W.C.
Loved the vegan nature of these cookies. I ended up putting them in the Kitchen aide and blending the batter that way. The cookies themselves spread and didn’t turn out well at all. However, tasty for sure.
Margaret
I used applesauce instead of banana, part tahini (ran out of pb) and oat flour and they were really good. Not the same cookie I imagine, but this recipe is forgiving of substitutions. Cookies came out soft and chewy and I can justify as a breakfast cookie.
Daniel
I can't say it's my favorite cookie ever, but it is quite good. If you need a vegan cookie I don't know if you could do better. I also second what was said about mashing the banana well and heating the peanut butter.
Helen
I was so surprised how good these were based on what the dough looked like before baking! I used regular (not vegan) chocolate chips and added some flaky sea salt on top. Mine looked much darker than the photo - I assume that’s due to the peanut butter I used. But what does that matter?! I can’t stop eating them.
Gale S
Delicious! Sweet enough and according to the nutrition information, not too much carbohydrates. Will make again.
Zoey
I made these following some of the suggestions from the comments: whole wheat flour, 1/2 cup brown sugar, chocolate chunks. Delicious!
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