Peanut Butter Banana Chocolate Chip Cookies

Introduction

Few things in life bring as much joy as a freshly baked cookie. These Peanut Butter Banana Chocolate Chip Cookies combine three of the most beloved flavors—nutty peanut butter, sweet ripe bananas, and melty chocolate chips—into one irresistible treat. The result is a soft, chewy cookie with just the right amount of sweetness, richness, and indulgence. Whether you’re baking them for your family, friends, or just yourself, these cookies are guaranteed to become a new favorite in your recipe collection.

Perfect for an afternoon snack, a school lunchbox treat, or even a quick dessert, these cookies are both nostalgic and modern. Plus, they’re easy to whip up in one bowl, making them a stress-free recipe for bakers of all skill levels.

My recipe story

The idea for these cookies came to me on a lazy Sunday afternoon when I noticed a couple of overripe bananas sitting on my counter. I didn’t want to make banana bread yet again, and I thought, “What if I bring together my love for peanut butter cookies and banana bread?” After some experimenting, the addition of chocolate chips sealed the deal. They quickly became a family favorite and now I bake them whenever I want something comforting yet special.

These cookies remind me of the flavors I grew up with—peanut butter sandwiches, banana smoothies, and chocolate chip cookies fresh from the oven. It’s a recipe rooted in nostalgia but designed to satisfy today’s cravings for fun and creative desserts.

Ingredient breakdown

The beauty of these cookies lies in their simple ingredient list. You likely have most of them already in your kitchen. Each component contributes to the unique flavor and texture of the cookies, so let’s break them down:

Bananas: Overripe bananas are the secret to adding natural sweetness and moisture. They should have brown spots on the peel and be soft to the touch. This also eliminates the need for too much added sugar.

Peanut Butter: Creamy peanut butter works best for a smooth texture, but chunky can add a little crunch if you prefer. It provides richness and that signature nutty flavor.

Flour, Baking Soda, and Salt: The dry ingredients give the cookies structure, while baking soda ensures they rise just enough to stay fluffy and soft.

Sugar: A mix of brown sugar and granulated sugar provides depth of flavor. Brown sugar adds a caramel-like richness, while white sugar helps balance sweetness and texture.

Egg: This binds everything together, ensuring the cookies hold their shape without being too dense.

Chocolate Chips: The star mix-in that adds melty bursts of chocolate in every bite. You can use milk, semi-sweet, or dark depending on your taste.

Equipment you’ll need

• Mixing bowls (large and medium)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon
• Cooling rack

Step-by-step directions

Step 1: Prepare the oven and baking sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This ensures your cookies bake evenly and come off cleanly without extra grease.

Step 2: Mash the bananas. In a medium bowl, mash two ripe bananas until smooth and creamy. Small lumps are okay, but try to achieve a mostly uniform consistency to help the batter mix evenly.

Step 3: Mix the wet ingredients. In a large mixing bowl, whisk together the mashed bananas, peanut butter, egg, brown sugar, and granulated sugar until smooth. The mixture should look creamy and slightly thick.

Step 4: Add dry ingredients. Sift in the flour, baking soda, and salt. Gently fold with a spatula or wooden spoon until just combined. Avoid overmixing, as this can make the cookies tough instead of soft.

Step 5: Fold in chocolate chips. Stir in the chocolate chips, distributing them evenly throughout the dough. You can also save a few chips to press on top of the cookies before baking for an attractive finish.

Step 6: Scoop and shape. Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon to ensure even baking.

Step 7: Bake. Place in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown but the centers are still slightly soft. They will continue to firm up as they cool.

Step 8: Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm with a glass of milk or store for later enjoyment.

Variations & substitutions

One of the best parts of this recipe is how easily it adapts to different tastes and dietary preferences. Here are some ideas:

• Nut butters: Swap peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
• Chocolate choices: Use white chocolate chips, dark chocolate chunks, or a combination for unique flavor profiles.
• Add-ins: Mix in chopped nuts, dried cranberries, or shredded coconut for extra texture and flavor.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan: Substitute the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and ensure chocolate chips are dairy-free.

Storage, freezing & make-ahead

These cookies store beautifully, making them perfect for planning ahead. Keep them in an airtight container at room temperature for up to 4 days. If you prefer a longer shelf life, refrigerate for up to one week, though they may firm up slightly.

To freeze, place baked cookies in a freezer-safe bag with parchment paper between layers. They will keep well for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave. You can also freeze cookie dough balls and bake straight from frozen—just add 2–3 extra minutes of baking time.

Serving ideas & pairings

These cookies are delicious on their own, but you can elevate the experience with creative pairings:

• Serve warm with a glass of cold milk or a hot cup of coffee.
• Pair with vanilla ice cream for a quick cookie sundae.
• Pack them in lunchboxes for a sweet surprise.
• Stack them up with whipped cream between layers for a fun cookie cake.
• Enjoy as an after-workout snack thanks to the banana and peanut butter combo.

FAQ

Can I use frozen bananas? Yes, just thaw them completely and drain excess liquid before mashing.

Can I make these cookies without sugar? You can reduce sugar or use natural sweeteners like honey or maple syrup, but texture may vary.

Do I need to chill the dough? Not always, but chilling can help prevent excess spreading if your dough feels too soft.

Can I double the recipe? Absolutely! These cookies are great for sharing, so doubling is recommended if baking for a crowd.

How do I make the cookies chewier? Add an extra tablespoon of brown sugar and slightly underbake for maximum chewiness.

Final thoughts

Peanut Butter Banana Chocolate Chip Cookies are a delightful twist on classic flavors. They’re easy to make, incredibly satisfying, and versatile enough to adapt to your personal tastes. Whether you enjoy them fresh from the oven, frozen for later, or paired with your favorite drink, they promise comfort and happiness in every bite. Next time you see bananas ripening on your counter, don’t just think banana bread—think cookies. Your taste buds will thank you!

Peanut Butter Banana Chocolate Chip Cookies

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• Author: Sarah White
• Total Time: 27 minutes
• Yield: 20 cookies
• Diet: Vegetarian

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Description

Soft and chewy cookies made with ripe bananas, creamy peanut butter, and melty chocolate chips. A quick, family-friendly treat perfect for any occasion.

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Ingredients

• 2 ripe bananas, mashed

• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg
• 1 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt
• 1 cup chocolate chips
  

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash bananas in a medium bowl until mostly smooth.

3. In a large bowl, whisk together bananas, peanut butter, sugars, and egg until creamy.

4. Add flour, baking soda, and salt, then gently fold until just combined.
5. Stir in chocolate chips, reserving a few to press on top if desired.

6. Scoop dough onto baking sheet, spacing cookies 2 inches apart.

7. Bake for 10–12 minutes, until edges are golden and centers are soft.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
   

Notes

Store cookies in an airtight container at room temperature for 4 days or freeze for up to 3 months. Press extra chocolate chips on top before baking for a bakery-style look.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American