Peanut-Butter Chocolate-Chip Cookies

By Yossy Arefi

Published Sept. 28, 2022

Peanut-Butter Chocolate-Chip Cookies
Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes, plus cooling
Rating
4(2,047)
Comments
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These superquick, easy cookies come together with just a few pantry ingredients, and no electric equipment required. They are gooey and chocolatey straight from the oven, but they stay chewy and fudgy for a few days on the counter. They call for organic brown sugar and vegan chocolate chips, but you can use their conventional counterparts if you aren’t avoiding animal products. You can also use natural or conventional peanut butter, but cookies made with natural peanut butter will have a slightly nubbier texture. Use a ripe yellow banana for the strongest banana flavor; a speckly black one will result in sweeter cookies.

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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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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
2,047 user ratings
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Comments

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!

Richard

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

Banana hater

Would applesauce work as a substitute for banana?

Isaac

Just tried the recipe and everything is perfect! Didn’t add anything extra and was extra chewy.

Nika

Came out super salty. Maybe the PB I used was an unusually salty variety. Something to keep in mind.

Beth Figuls

These are great as is, but I add a couple of tablespoons of flax meal. Also sometimes I do cut the choc chips in half because it’s a lot. I have come to think of them not as peanut butter cookies per se, but more like breakfast bars, as others here have said.

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