Peanut-Butter Chocolate-Chip Cookies Recipe (2024)

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!

Would applesauce work as a substitute for banana?

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.

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!

I've found that microwaving peanut butter a bit softens it and makes it much easier to whisk and mix with other ingredients.

I don't like bananas either. According to the web, 1/2C applesauce is a good substitute for 1 banana in baking.

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.

Made exactly as described but subbed King Arthur GF Measure for Measure AP flour. Worked perfectly. Good for quick and easy. Family liked them.

I accidentally made these cookies with whole wheat flour. They’re still amazing!

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

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.

Flour is also considered a raw food and has been linked to episodes of Salmonella food poisoning.

As I was making these I had to laugh. Have you ever tried to whisk peanut butter?

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!

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.

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.

Delicious! Sweet enough and according to the nutrition information, not too much carbohydrates. Will make again.

I made these following some of the suggestions from the comments: whole wheat flour, 1/2 cup brown sugar, chocolate chunks. Delicious!

I stuck with the recipe and these were delicious. If you have little ones, I highly recommend these as a quick treat. To the naysayers saying they won't win any awards, if the award is for simple, fast yet delicious cookies, these are winners.

I love this recipe: it is so easy and fast to prepare!I used a mix of dark and milk chocolate chunks. Depending on the peanut butter, additional flour might be needed.

I’m obsessed with these!!! I’ve made them 3 times in the past 3 weeks. They are gooey, very chocolately but not too sweet, and so satisfying. I second the comments that the peanut butter should be warm or room temp, and mixed with a spoon; these also I think need vanilla for balance. The chocolate chips seem like they won’t all fit but I was able to mush them into/onto my cookie rounds and was rewarded. Highly recommend making these!

Gluten free measure for measure flour worked great! I also subbed in two ounces chopped semi sweet chocolate. These are easy and delicious!

1/2 c brown sugar

Addendum: 1/2 C choc chips was plenty.

I baked these too long— word to the wise! They were sort of burnt on the bottom. Or maybe the rack was too low. Next time I’ll watch them more closely. Regardless, they are delicious.

Added 2 tsp vanilla Give a little squish before baking. Round balls don’t flatten

Agree, could cut the chips down to 2/3. Watch out for burning of top tray.

I used a very ripe banana, which I think made a difference.For peanut butter, I used mostly Skippy (and a little bit of the healthy all natural stuff.Added 1/2 a teaspoon of vanilla.Cooked for 11 minutes altogether and they came out perfect!

Brown sugar (light or dark) as we traditionally know it is NOT VEGAN. It's white sugar that has had molasses added. Hopefully the recipe actually means to list unbleached cane sugar.

With thanks to many of the commenters, I made these exactly as written and they’re phenomenal, like a simultaneously crunch smooth peanut butter cup. Among the suggestions I took were: mash the bananas in advance of adding them to the “batter”, microwave the peanut butter for 30 seconds to make it easier to mix in with other ingredients, and include a 1/2 teaspoon of vanilla to balance out the banana flavor. Frankly, we don’t even notice the banana flavor but will always include it!