There’s nothing quite like the comforting aroma of freshly baked cookies filling your home, especially when they’re packed with wholesome ingredients and incredible flavor. These extraordinary **banana peanut butter cookies** are the perfect solution for those forgotten, perfectly *overripe bananas* on your counter, transforming them into a delightful, chewy, and utterly satisfying treat. Each bite offers a harmonious blend of sweet, ripe banana, warm cinnamon, rich peanut butter, and delectable mini chocolate chips, making them an instant family favorite.
What makes these **banana peanut butter cookies** truly exceptional is their signature soft and chewy texture. They are incredibly moist thanks to the bananas, yet they maintain a delightful chewiness that prevents them from becoming cakey. The initial burst of sweet banana and aromatic cinnamon is beautifully complemented by a delightful hint of chocolate, followed by that unmistakable, creamy peanut butter aftertaste that lingers pleasantly on your palate. These cookies are not just a snack; they’re an experience.
One of the best features of this recipe is its sheer simplicity. Forget about dragging out heavy kitchen appliances – this is a **no-mixer cookie recipe** that relies on just a couple of bowls and a whisk. Furthermore, there’s no need for any lengthy chilling time for the dough, meaning you can whip up a batch of these glorious cookies from start to finish in under 30 minutes. This makes them an ideal choice for last-minute cravings or an impromptu baking session. They are genuinely a super easy and delicious **homemade cookie recipe** that anyone can master.
If you’re a fan of baking with bananas and are looking for more innovative ways to use them, be sure to explore other delectable options like our Cinnamon Chocolate Chip Banana Bread, light and airy Fluffy Banana Waffles, and the indulgent Double Chocolate Banana Bread. These recipes showcase the versatility of bananas in creating comforting and flavorful baked goods.
Why This Peanut Butter Banana Cookies Recipe Works So Well
This recipe isn’t just another cookie; it’s a carefully crafted blend of flavors and textures designed for maximum enjoyment and minimal effort. Here’s a closer look at what makes these **peanut butter banana cookies** truly stand out:
- Perfectly Soft and Chewy Cookies: The secret to their incredible texture lies in the high moisture content from the mashed bananas. This natural moisture keeps the cookies wonderfully soft and prevents them from drying out, while the specific balance of ingredients ensures they remain delightfully chewy rather than becoming dense or crumbly. Each bite melts in your mouth, leaving you craving more of that perfect, tender consistency.
- Intensely Flavorful Banana Cookies: We specifically call for *overripe bananas* because they are the star here. As bananas ripen, their starches convert to sugars, intensifying their sweetness and aroma. This deep banana flavor is then beautifully enhanced by a generous amount of warm, fragrant cinnamon, creating a comforting and nostalgic taste profile that elevates these beyond a basic cookie. It’s truly a celebration of banana goodness!
- Rich and Creamy Peanut Butter Cookies: Peanut butter isn’t just an afterthought; it’s a key player in both flavor and texture. The creamy peanut butter contributes a rich, nutty depth and a delightful smoothness that complements the banana perfectly. It adds an extra layer of moisture and richness, ensuring these cookies are satisfyingly decadent and have that unmistakable peanut butter swirl of taste in every bite.
- Irresistible Chocolate Chip Cookies: What’s a cookie without chocolate? These cookies are generously loaded with *mini chocolate chips*. The smaller size ensures an even distribution of chocolate throughout each cookie, so you get a delightful hint of melty chocolate in every mouthful. Whether you prefer semi-sweet or dark chocolate, the mini chips provide that perfect touch of sweetness and indulgence without overwhelming the other wonderful flavors.
Essential Ingredient Notes for Optimal Results
Achieving the perfect batch of these **easy banana peanut butter cookies** starts with understanding your ingredients. Here are some detailed notes to guide you, ensuring you get the best possible flavor and texture. For a comprehensive list with precise measurements, please refer to the recipe card further down this page.
- Overripe Bananas: This is arguably the most crucial ingredient. Aim for two medium bananas that are heavily spotted with brown or even slightly black. The browner the banana, the sweeter and more fragrant it will be, yielding approximately 1/2 cup of mashed banana. This high sugar content is what gives these cookies their intense banana flavor and contributes significantly to their moist, soft texture. Avoid using firm, yellow bananas as they lack the necessary sweetness and moisture.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of your cookies. It needs to be melted and then cooled back to room temperature before incorporating. This specific temperature is vital; butter that is too warm can cause the cookies to spread excessively, resulting in flat, crispy cookies instead of the desired soft and chewy ones. Ensure it’s cool enough that it doesn’t cook the egg when mixed.
- Brown Sugar: We recommend using light brown sugar, though dark brown sugar can also work if you prefer a richer, more molasses-like flavor. Brown sugar is key to these cookies’ chewiness and adds depth of flavor. Its natural moisture helps keep the cookies soft and fudgy, creating that delightful caramel undertone that pairs so well with banana and peanut butter.
- Large Egg: A single large egg acts as a crucial binder and adds additional moisture and richness to the dough. Due to the high moisture content from the bananas, one egg is perfectly sufficient to achieve the ideal consistency. Always bring your egg to room temperature about 2 hours before you start baking. Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform dough and a better rise.
- Creamy Peanut Butter: For the best results, use a creamy, shelf-stable peanut butter brand like Jif or Skippy. Natural peanut butter, which often separates and has a runnier consistency, is generally not recommended for this recipe. Its varying oil content can significantly alter the dough’s texture, potentially leading to greasy or crumbly cookies. The consistent texture of creamy peanut butter ensures a cohesive and flavorful cookie.
- Mini Chocolate Chips: While you can certainly use standard-sized chocolate chips, mini chocolate chips are highly recommended. Their smaller size guarantees that chocolatey goodness is distributed evenly throughout every single bite. Semi-sweet or dark chocolate chips are excellent choices, offering a balanced sweetness that complements the other flavors. We advise against milk chocolate chips as they can make the cookies overly sweet when combined with the sugars and bananas already present. Feel free to experiment with white chocolate chips or even a mix of different types for added complexity.
- All-Purpose Flour: The foundation of our cookie structure. Ensure you measure it correctly (see expert tips below).
- Baking Soda: This leavening agent helps the cookies rise and spread slightly, contributing to their soft texture.
- Salt: A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the cookie, preventing them from tasting bland.
- Ground Cinnamon: This spice is a match made in heaven for bananas and peanut butter. It adds a warm, inviting aroma and a spicy undertone that truly elevates the overall flavor profile of these cookies.
- Pure Vanilla Extract: A splash of pure vanilla extract always enhances the complex flavors in any baked good, adding a subtle warmth and sweetness.
Step-by-Step Instructions for Crafting These Delicious Banana Cookies
Making these **easy banana cookies** is a straightforward process, requiring no special equipment. You won’t need an electric mixer; just two mixing bowls, a sturdy whisk, and a rubber spatula will do the trick. Follow these simple steps to bake a batch of homemade goodness:
STEP 1: Prepare Your Bananas. On a clean plate or in a shallow bowl, take your two overripe bananas and mash them thoroughly using a fork or a potato masher until they reach a relatively smooth, pulp-like consistency. A few small lumps are perfectly fine and will add to the texture of the cookies.
STEP 2: Combine the Dry Ingredients. In a medium-sized mixing bowl, begin by sifting your all-purpose flour. Sifting helps to aerate the flour and remove any lumps, ensuring a light and even texture in your final cookies. Once sifted, add the baking soda, salt, and ground cinnamon to the bowl. Whisk these dry ingredients together thoroughly until they are well combined and uniformly distributed. Set this bowl aside.
STEP 3: Mix the Wet Ingredients. In a larger mixing bowl, combine the melted and cooled unsalted butter with the brown sugar, white granulated sugar, pure vanilla extract, creamy peanut butter, and the room temperature large egg. Use your whisk to mix these ingredients together vigorously until they are well combined. The mixture may appear slightly lumpy due to the peanut butter, but this is completely normal. Ensure all sugars are dissolved as much as possible.
STEP 4: Incorporate Dry into Wet, then Add Chocolate. Gently pour the previously mixed dry ingredients into the large bowl containing your wet ingredients. Using a rubber spatula, carefully fold the dry ingredients into the wet mixture. Mix just until no streaks of flour are visible. Be careful not to overmix, as this can lead to tougher cookies. Once the dough is just combined, fold in the mini chocolate chips until they are evenly distributed throughout the dough.
While your oven preheats, allow the cookie dough to rest at room temperature for about 10-15 minutes. This resting period allows the flour to fully hydrate and the flavors to meld, which can improve the cookie’s texture and prevent excessive spreading during baking.
STEP 5: Scoop the Dough. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large cookie scoop (a 2-ounce scoop is ideal for generous cookies), scoop uniform balls of dough. Arrange about 6 cookie dough balls per prepared cookie sheet, ensuring they are spaced adequately apart to allow for spreading during baking. For an extra visual appeal, you can gently press a few additional mini chocolate chips onto the top of each dough ball before baking.
STEP 6: Bake to Perfection. Bake one cookie sheet at a time in the preheated oven for approximately 12-14 minutes. The exact baking time may vary slightly depending on your oven. Look for edges that are lightly golden brown and centers that appear slightly set but still a little soft or “underbaked.” This slightly soft center is key to achieving that wonderfully chewy texture once cooled. Do not overbake.
Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the hot pan for at least 5-10 minutes. They are quite delicate when warm. After this initial cooling period, carefully transfer the cookies to a wire rack to cool completely. This helps them firm up and prevents them from becoming soggy.
Expert Baking Tips for Flawless Banana Peanut Butter Cookies
Even the simplest cookie recipes can benefit from a few expert tips. Follow these guidelines to ensure your **banana peanut butter cookies** turn out perfectly every single time, showcasing their irresistible soft and chewy texture:
- Accurate Flour Measurement is Key: The most common baking mistake is incorrectly measuring flour. Always use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop your measuring cup directly into the flour container, as this compacts the flour, adding too much to the recipe. Excess flour will result in dry, dense cookies that don’t spread properly. Alternatively, using a kitchen scale for precise measurements (grams) is always recommended for consistent results.
- High Altitude Adjustments: If you reside at a high altitude (typically 3,000 feet or 900 meters above sea level or higher), baked goods tend to spread more due to less atmospheric pressure affecting leavening agents. To counteract this, add an extra 2 tablespoons of all-purpose flour to your dry ingredients. This small adjustment can significantly help maintain the cookies’ structure and prevent excessive spreading.
- Parchment Paper vs. Silicone Mats: For optimal cookie spread and a slightly crisper edge while maintaining a soft center, we strongly recommend baking on parchment paper. Parchment paper provides a slight grip that helps the cookie dough hold its shape and spread gradually. Silicone mats, while non-stick, can sometimes cause cookies to spread more thinly and evenly, resulting in a different texture.
- Butter Temperature Matters: Ensure your melted butter is cooled to room temperature before incorporating it into the wet ingredients. If the butter is too warm, it can cause the fats to separate prematurely in the dough, leading to overly greasy cookies that spread out too much and become flat. A cool, but still liquid, butter provides the best emulsification with other ingredients.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix only until no streaks of flour are visible. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less chewy cookies. A light hand with a rubber spatula is all you need.
- Room Temperature Wet Ingredients (Besides Melted Butter): While the butter needs to be melted and cooled, ensure your egg and mashed bananas are at room temperature. This allows all the ingredients to combine more smoothly and evenly, creating a uniform dough that bakes more consistently. Cold ingredients can cause the batter to seize up and result in an uneven texture.
- Quality of Ingredients: Using good quality ingredients, especially for key flavors like peanut butter and chocolate chips, can make a noticeable difference in the final taste of your cookies. Choose brands you enjoy for the best flavor experience.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making these delightful **banana peanut butter cookies**:
Absolutely! While these cookies are designed to be generously sized for that perfect soft-chewy texture, you can certainly make them smaller. If using a small cookie scoop (about 1.5 tablespoons), you can typically get 10-12 cookie dough balls per standard cookie sheet. Adjust the baking time to 8-11 minutes. Keep a close eye on them, as smaller cookies bake faster and can dry out if overbaked. Note that the texture might be slightly different, potentially leaning a bit crispier on the edges.
This is most commonly due to too much flour. If you compact the flour when measuring (by scooping directly from the bag), you’ll add excess flour, which makes the dough too stiff to spread properly. Always use the “spoon and level” method for flour measurement. Other factors could be butter that was too cold and not properly melted then cooled, or an oven temperature that was too high, causing the cookies to set before they could spread. Ensure all ingredients are at the correct temperature as specified in the recipe.
Cookies that crumble or fall apart are usually underbaked. This indicates they needed an extra minute or two in the oven to fully set their structure. The centers should appear slightly set but still soft, and the edges should be lightly golden. Remember that cookies continue to cook slightly on the hot baking sheet even after being removed from the oven. Let them cool on the pan for the recommended time before transferring.
While creamy peanut butter is recommended for a consistent texture, you can certainly use crunchy peanut butter for added texture. Just be aware that the nut pieces will change the mouthfeel of the cookie and may require a slight adjustment to the overall moisture balance. The flavor will still be fantastic!
Yes, absolutely! If you’re not a fan of chocolate or prefer a pure banana peanut butter experience, feel free to leave out the chocolate chips. The cookies will still be incredibly delicious and flavorful on their own. You could also substitute with other mix-ins like chopped nuts (walnuts, pecans), dried fruit (raisins, cranberries), or even butterscotch chips.
Storing and Freezing Your Delicious Banana Peanut Butter Cookies
Proper storage is essential to keep your **soft and chewy cookies** fresh and enjoyable for as long as possible. Whether you’ve baked a big batch or want to prepare ahead, these tips will help maintain their perfect texture and flavor.
Store these **banana peanut butter cookies** in an airtight container at room temperature. They will remain wonderfully fresh and soft for up to 5 days. For optimal freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, helping to keep the cookies softer for longer.
Freezing Baked Cookies
If you wish to enjoy these cookies over a longer period, they freeze beautifully. Allow the baked cookies to cool completely on a wire rack. Once cooled, place them in a single layer on a baking sheet and freeze for about an hour until firm. This prevents them from sticking together. Then, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 30 days without significant loss of quality. To enjoy, simply thaw them at room temperature for 1-2 hours before eating. You can also warm them slightly in the microwave for a few seconds for a freshly baked feel.
Freezing Cookie Dough
For ultimate convenience, you can also freeze the raw cookie dough. Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze them until solid (this is called flash freezing). Once firm, transfer the frozen cookie dough balls to an airtight freezer-safe container or a freezer bag. They will keep well in the freezer for up to 30 days. When you’re ready to bake, simply remove the desired number of dough balls from the freezer and allow them to come to room temperature on a baking sheet for about 30-60 minutes before baking as directed in the recipe. You may need to add an extra minute or two to the baking time if baking directly from frozen.
Other Irresistible Cookie Recipes to Try
If you’ve fallen in love with these banana peanut butter cookies, you’ll surely enjoy exploring other cookie creations. From classic chocolate chip to decadent double chocolate, there’s a whole world of cookies waiting to be discovered. Expand your baking repertoire and find your next favorite treat!
If you loved this recipe, please make sure to leave a STAR REVIEW below! Your feedback is incredibly valuable. Don’t forget to tag me on Instagram @stephaniesweettreats when you share your delicious creations. For even more baking inspiration and ideas, be sure to follow me on Pinterest. Happy baking!
Banana Peanut Butter Cookies
Stephanie Rutherford
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15 minutes
14 minutes
29 minutes
16
Large cookies
Ingredients
-
2 1/2
cups
All-purpose flour -
1
tsp
Baking soda -
1
tsp
Salt -
2
tsp
Ground cinnamon -
2
Overripe mashed bananas -
1
cup
Unsalted butter,
melted and cooled -
1 1/4
cup
Brown sugar,
packed light or dark -
1/4
cup
White granulated sugar -
1
cup
Peanut butter,
creamy -
1
Large egg,
room temperature -
1
tsp
Pure vanilla extract -
1 1/2
cups
Mini chocolate chips,
Plus more to top the cookies
Instructions
- In a medium bowl, sift the flour. Then, add the baking soda, salt, and cinnamon. Set aside. Mash the overripe bananas on a plate using a fork or potato masher until smooth.2 1/2 cups All-purpose flour,
1 tsp Baking soda,
1 tsp Salt,
2 tsp Ground cinnamon,
2 Overripe mashed bananas - In a large bowl, whisk together the melted and cooled butter, brown sugar, white sugar, peanut butter, mashed bananas, egg, and vanilla extract until well combined. The mixture may be slightly lumpy from the peanut butter.1 cup Unsalted butter,
1 1/4 cup Brown sugar,
1/4 cup White granulated sugar,
1 cup Peanut butter,
1 Large egg,
1 tsp Pure vanilla extract - Add the prepared dry ingredients to the wet mixture. Use a rubber spatula to gently fold them in until just combined and no dry streaks of flour remain. Then, fold in the mini chocolate chips until evenly distributed throughout the dough. Do not overmix.1 1/2 cups Mini chocolate chips
- Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10-15 minutes while the oven preheats. This resting period allows the flour to fully hydrate.
- Using a 2-ounce cookie scoop, portion out the dough. Place 6 cookie dough balls per prepared cookie sheet, ensuring ample space between each. Optionally, press a few extra mini chocolate chips on top of each dough ball for a bakery-style finish before baking.
- Bake one cookie sheet at a time in the preheated oven for 13-15 minutes. Bake until the edges are lightly golden brown and the centers appear just set but still slightly soft (underbaked). Overbaking will result in dry cookies. You can press a few more mini chocolate chips on top immediately after removing from the oven for extra melty goodness.
- Let the cookies cool on the hot baking pan for 10 minutes. They will be delicate when warm and need this time to set. After 10 minutes, carefully transfer them to a wire rack to cool completely.
Notes
High altitude baking- Add an extra 2 TBSP of flour to the dry ingredients to help prevent excess spreading.
Ensure dairy ingredients (like the egg) are at room temperature by pulling them out 2 hours before baking for better emulsion and a smoother dough.
Calories:
432
kcal
,
Carbohydrates:
50
g
,
Protein:
7
g
,
Fat:
24
g
,
Saturated Fat:
11
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
7
g
,
Trans Fat:
0.5
g
,
Cholesterol:
33
mg
,
Sodium:
301
mg
,
Potassium:
140
mg
,
Fiber:
2
g
,
Sugar:
32
g
,
Vitamin A:
393
IU
,
Vitamin C:
0.1
mg
,
Calcium:
51
mg
,
Iron:
2
mg
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