Transform your snack time with our delectable Peanut Butter Banana Cookies, packed with chocolate chips. In just 15 minutes, enjoy a mouth-watering, moist treat that’s sure to satisfy.
Peanut butter and chocolate are a classic and well-loved flavor combination. But have you ever thrown bananas into the mix? If you haven’t, you’ve been missing out! It’s so good. The banana adds a bit of tamer sweetness and really balances the peanut butter and chocolate.
These Peanut Butter Banana Cookies take all three yummy flavors and marry them together perfectly. What more could you want in a cookie? They are soft and chewy like a moist banana cookie with pops of chocolate. Yum! Sometimes we throw in some chocolate chips into our banana bread, so this just seemed to fit nicely. It’s nice to have another tasty recipe in my box of ways to use up those ripe bananas, and bonus—these only take 15 minutes to make! Just grab a glass of milk and enjoy!
Table of Contents
Recipe Ingredients
- Peanut Butter: Rich and creamy, it adds a deep, nutty flavor.
- Banana: Mashed ripe banana contributes natural sweetness and moisture.
- Chocolate Chips: Semisweet chips add pockets of melty, chocolatey goodness in every bite.
See the recipe card for full information on ingredients and quantities.
Variations
- Nut and Seed Butter Variation: You can use other natural nut butter or seed butter in place of peanut butter. For example, substitute almond butter, sunflower seed butter, or cashew butter to create different flavors. This variation offers a great way to cater to different dietary preferences or simply to experiment with new and unique flavors in your baking.
- Add Nuts: You can enhance these cookies by adding chopped nuts such as walnuts, pecans, or almonds to the dough. Nuts provide a delightful crunch and a burst of nutty flavor.
How to Make Peanut Butter Banana Cookies
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment or a silicone liner.
Step 2: In a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, and peanut butter until well blended. Add the egg, banana, and vanilla extract, and mix until smooth. Add the instant oatmeal, flour, and ½ cup chocolate chips, and mix until combined.
Step 3: Scoop the dough out by large spoonfuls or using a cookie scoop onto the prepared baking sheet. Bake for 10-12 minutes, until lightly browned around the edges. Press the remaining chocolate chips onto the top of the cookies immediately after baking. Let cool for at least 10 minutes before serving.
FAQs
Ensure the best texture by removing the cookies from the oven as soon as the edges are golden brown, for a soft, chewy center. Adjust the sugar ratio by using more brown sugar and less white sugar to increase chewiness.
My favorite to use is semi-sweet chocolate chips but you can your any type you prefer such as white, milk, or even dark chocolate chips.
Storage Info
STORE the Peanut Butter Banana Cookies in an airtight container at room temperature; they’ll stay fresh for up to 5 days.
To FREEZE:
- Cookie Dough: Roll the cookie dough into balls and lay them on a cookie sheet lined with parchment paper. Flash freeze them for about 3 hours until they are solid. Once you have solidified them, you can put them in a freezer-safe container or bag for up to 3 months. Bake from frozen and add a few extra minutes to the bake time.
- Baked Cookies: You can let the cookies cool completely and then layer them between pieces of parchment paper in an airtight container or bag. Baked cookies only last for about a month in the freezer. Let the cookies reach room temperature before eating them!
To REHEAT, simply thaw at room temperature, or for a warm treat, heat them in a microwave for a few seconds or in an oven preheated to 300°F (150°C) for about 5 minutes.
More Delicious Cookie Recipes to Try
Peanut Butter Banana Cookies Recipe
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Ingredients
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 cup peanut butter
- 1 egg
- 1 medium ripe banana - mashed
- 2 tsp vanilla extract
- 1/2 cup instant oatmeal
- 1/2 cup flour
- 3/4 cup semisweet chocolate chips - divided
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment or a silicone liner.
- In a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, and peanut butter until well blended. Add the egg, banana, and vanilla, and mix until smooth. Add the instant oatmeal, flour, and ½ cup chocolate chips, and mix until combined.
- Scoop the dough out by large spoonfuls onto the prepared baking sheet. Bake for 10-12 minutes, until lightly browned around the edges. Press the remaining chocolate chips onto the top of the cookies immediately after baking. Let cool for at least 10 minutes before serving.
NOTES
- Cookie Dough: Roll the cookie dough into balls and lay them on a cookie sheet lined with parchment paper. Flash freeze them for about 3 hours until they are solid. Once you have solidified them, you can put them in a freezer-safe container or bag for up to 3 months. Bake from frozen and add a few extra minutes to the bake time.
- Baked Cookies: You can let the cookies cool completely and then layer them between pieces of parchment paper in an airtight container or bag. Baked cookies only last for about a month in the freezer. Let the cookies reach room temperature before eating them!
How many cookies does this make…i am thinking 12?
Hi Debra, yes, 12 cookies.