Peanut Butter Chocolate Chip Cookies

I had a craving for peanut butter cookies that just wouldn’t quit, so what choice did I have but to bake a batch? I’m a believer that many of the best cookie recipes come from mundane sources—the backs of chocolate chip bags, newspaper articles, and old family recipes. So I went in search of a simple recipe straight from the source—peanut butter. I found what I was looking for on the MaraNatha website, a recipe with all of the familiar ingredients and no surprises.


I used Cup 4 Cup for the flour because it’s the best gf mixture I’ve found, and I bake infrequently enough not to mind the expense. I also love the convenience of direct substitution—no changing the amount or adding xanthun gum. Since I’m allergic to eggs, I used one large, ripe, and well-beaten banana instead. I love banana and peanut butter together, so this substitution was an obvious one. (You can also use unrefined coconut oil instead of butter if you want to make this recipe vegan.) At the last possible moment, I decided to add in half a bag of Ghiradelli dark chocolate chips as well. If I’m going to indulge, I might as well include chocolate!

well mashed banana

well mashed banana

These cookies bake in just seven minutes, and they were so satisfying—soft, a little crumbly, and full of peanut butter flavor in every bite. Enjoy!

pre and post baked

pre and post baked


Double Peanut Butter Cookies via

P.S. If you want to read an interesting article on the science behind the perfect chocolate chip cookie, this article from serious eats breaks down the way that each ingredient contributes to the final product.


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