Soft & Chewy Peanut Butter Banana Cookies Recipe

Let me tell you, the aroma of freshly baked peanut butter banana chocolate chip cookies wafting through the kitchen is enough to make your mouth water. There’s something magical about the combination of peanut butter’s nutty richness, ripe bananas’ natural sweetness, and gooey chocolate chips. The first time I baked these cookies, it was during a cozy rainy afternoon, and I was instantly hooked. They have the kind of flavor that makes you close your eyes after the first bite, savoring the perfect harmony of textures and tastes. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies quickly became a staple treat in our home, the kind we whip up on weekends or share during special occasions. Trust me, you’re going to want to bookmark this recipe—it feels like a warm hug wrapped in chocolate and peanut butter goodness.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for busy weekdays or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips required—you likely have all the ingredients in your pantry right now.
• Perfect for Any Occasion: Whether it’s a holiday gathering, a casual get-together, or a cozy night in, these cookies are always a hit.
• Crowd-Pleaser: Kids, adults, and even picky eaters rave about these cookies. They’re universally loved!
• Unbelievably Delicious: The combination of peanut butter, banana, and chocolate creates a chewy, rich, and perfectly sweet treat.

What sets this recipe apart is the balance and texture. The banana keeps the cookies moist, the peanut butter adds a nutty depth, and the chocolate chips make every bite indulgent. Plus, there’s no need for fancy tricks or hard-to-find ingredients. This recipe is ideal for impressing without stress, and the best part? It’s just as fun to bake as it is to eat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Ripe bananas: About 2 medium-sized bananas, mashed (the riper, the better for natural sweetness).
• Peanut butter: Creamy or crunchy—your choice! (Choose unsweetened for a healthier option.)
• Unsalted butter: Softened to room temperature for easy mixing.
• Brown sugar: Adds a slight caramel-like flavor and extra chewiness.
• Granulated sugar: Balances the sweetness of the bananas and gives the cookies structure.
• Egg: One large egg, preferably at room temperature, for binding the dough.
• Vanilla extract: Just a teaspoon to enhance the flavor profile.
• All-purpose flour: 1 and 1/4 cups for the perfect cookie texture.
• Baking soda: Helps the cookies rise and stay soft.
• Salt: A pinch to bring out the flavors and balance the sweetness.
• Chocolate chips: 1 cup of semi-sweet or milk chocolate chips (or both for extra indulgence!).

Feel free to try fun substitutions, like almond butter instead of peanut butter or dark chocolate chips for a richer flavor. These cookies are super forgiving, so get creative!

Equipment Needed

• Mixing bowls: Medium and large-sized bowls for combining wet and dry ingredients.
• Hand mixer or stand mixer: Makes creaming the peanut butter and butter effortless (but you can mix by hand with a sturdy whisk if needed).
• Spatula: For folding in the chocolate chips and scraping down the sides of the bowl.
• Baking sheets: Non-stick baking sheets or line them with parchment paper to avoid sticking.
• Cookie scoop: Optional, but great for evenly portioned cookies.
• Wire cooling rack: Helps cookies cool evenly and remain chewy.

If you don’t have a mixer, don’t worry—these cookies can be mixed by hand with just a little extra elbow grease. And if you’re short on baking sheets, use any flat pan covered with parchment paper.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a large mixing bowl, combine 1/2 cup unsalted butter and 1/2 cup peanut butter. Use a hand mixer or stand mixer to cream them together until smooth and fluffy, about 2 minutes.
3. Add 1/2 cup brown sugar and 1/4 cup granulated sugar, and mix until well combined.
4. Mix in 1 large egg, 1 teaspoon vanilla extract, and 2 mashed ripe bananas. Stir until the mixture is smooth and creamy.
5. In a separate bowl, whisk together 1 and 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
7. Fold in 1 cup of chocolate chips using a spatula or wooden spoon.
8. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them evenly. Lightly flatten each cookie for a uniform shape.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (If you can wait that long!)

Cooking Tips & Techniques

Here are a few tips to ensure your cookies are as soft and chewy as possible:

• Use ripe bananas: The darker the peel, the sweeter and softer the banana. This will add natural sweetness and moisture to your cookies.
• Don’t overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense cookies.
• Chill the dough: If your dough feels too soft or sticky, pop it in the fridge for 15-20 minutes before scooping. This helps the cookies hold their shape.
• Keep an eye on the baking time: These cookies can go from perfect to overdone quickly. Remove them from the oven as soon as the edges turn golden brown.
• Experiment with mix-ins: Add chopped nuts, shredded coconut, or even a sprinkle of cinnamon for a unique twist.

Trust me, these tips will make your baking experience smoother and your cookies taste even better!

Variations & Adaptations

• Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it’s one designed for baking for the best texture.
• Nut-Free Option: Replace peanut butter with sunflower seed butter for a delicious alternative that’s safe for those with nut allergies.
• Seasonal Twist: Add a handful of dried cranberries or chopped walnuts during the holidays for a festive flair.

One of my favorite variations is adding a pinch of cinnamon and nutmeg to the batter for a warm, spiced flavor. It’s perfect for fall and tastes amazing with a cup of hot tea or coffee.

Serving & Storage Suggestions

These cookies are best enjoyed slightly warm, when the chocolate chips are melty and the texture is perfectly soft and chewy. Pair them with a cold glass of milk or a steaming cup of coffee for the ultimate comfort experience.

If you have leftovers (a rare occurrence in my house!), store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer. To reheat, simply pop a cookie in the microwave for 10-15 seconds, and it’ll taste just as fresh as the day you made it.

Nutritional Information & Benefits

Each cookie is packed with flavor, and thanks to the banana and peanut butter, they’re more nourishing than your average cookie.

• Calories: Approx. 130 per cookie
• Protein: Peanut butter provides a good source of protein to keep you satisfied.
• Healthy fats: Peanut butter and eggs provide heart-healthy fats.
• Natural sweetness: Ripe bananas reduce the need for added sugars.
• Dietary considerations: Easy to adapt for gluten-free or nut-free diets.

While these cookies do contain sugar and chocolate, they’re a balanced indulgence with wholesome ingredients that make them a guilt-free treat.

Conclusion

Soft, chewy, and packed with flavor, these peanut butter banana chocolate chip cookies are the perfect dessert for any occasion. Whether you’re sharing them with friends or savoring them with your family, they’re bound to become a favorite. I love how easy they are to make and how they remind me of simpler times spent baking in the kitchen. Give this recipe a try, and let me know how you make it your own!

What are your favorite cookie variations? Share your thoughts in the comments below, and don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add an extra texture to your cookies, which pairs beautifully with the soft banana and gooey chocolate chips.

Can I make these cookies vegan?

Yes! Swap the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) and use a dairy-free butter and chocolate chips.

How do I know when the cookies are done?

The edges should be lightly golden brown, and the centers will look slightly underdone. They’ll continue to set as they cool.

Can I use frozen bananas?

You can! Just let them thaw completely and drain any excess liquid before mashing.

Can I make these cookies smaller or bigger?

Sure! Just adjust the baking time accordingly—smaller cookies will need less time, while larger cookies may need a few extra minutes.

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