Peanut Butter Banana Cookies

These peanut butter banana cookies offer a soft cakey inside with melty chocolate chips and a buttery finish. A cozy mashup of creamy peanut butter and the natural sweetness of bananas creates a snack that my family pounces on the moment I pull out the wire rack. If you have extra bananas ripening on the counter or little hands eager to help in the kitchen, these cookies are a guaranteed delight.

The first time I tried these cookies was a rainy Saturday and my kitchen smelled like comfort bakery for hours. Now my neighbor asks for a double batch every fall when school starts.

Ingredients

• Butter: softened to add richness and help form that soft thick crumb Use high quality real butter for best flavor
• Creamy peanut butter: for smooth texture and irresistible nutty flavor Choose natural peanut butter for extra depth or classic for extra sweetness
• White sugar and brown sugar: for the best balance of sweetness and moisture Always pack brown sugar tightly and check your pantry for any clumps
• Large eggs: for binding and making the cookie tender Use room temperature eggs to blend evenly
• Vanilla extract: enhances banana and peanut butter flavors
• All-purpose flour: keeps the cookie structure strong without getting dry Pick the freshest flour for a no-stale taste
• Rolled oats: for heartiness and chewy texture Look for old-fashioned oats not quick cooking
• Baking soda and salt: to lift and balance each bite Fresh baking soda ensures a tender rise
• Ripe bananas: mashed until smooth for natural moisture and gentle banana sweetness The more freckled the better
• Semisweet chocolate chips: for creamy chocolate melty bits Use good quality chips for best results or chop a bar for chunkier bites

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit and line a baking sheet with parchment or use nonstick spray for easy cleanup

Cream the Butters and Sugars:

In a large mixing bowl or stand mixer blend softened butter creamy peanut butter white sugar and brown sugar for three to four minutes until the mixture turns light and fluffy. Scrape the bowl so every bit is combined

Add Eggs and Vanilla:

Crack eggs in one at a time mixing well after each one and add vanilla extract. Mix until fully smooth with no streaks

Mix Dry Ingredients Separately:

In a second bowl stir the flour rolled oats baking soda and salt until everything is evenly spread and there are no lumps

Combine Dry Ingredients with Wet Mixture:

Gradually add the dry mix to the butter mixture on low speed. Mix until you see no dry flour but do not keep mixing past that. This step keeps your cookies light and soft

Fold in Bananas and Chocolate Chips:

Gently stir in mashed bananas and chocolate chips with a spatula. Turn the dough only until you see the chips and banana throughout do not crush the chips

Scoop onto Baking Sheet:

Using a cookie scoop or large spoon drop mounds of dough spaced evenly onto your prepped tray. Keep each scoop the same size for even baking

Bake and Cool:

Bake for twelve minutes until the edges are golden and tops are just set. Cool on a wire rack to keep centers soft and cookies easy to handle

Bookmark

My favorite part is sneaking chips of chocolate in with each bite and the way my kitchen smells just like my grandma’s when she baked on rainy afternoons. Once my kids started helping to mash the bananas these cookies turned into a Sunday family ritual.

Storage Tips

These cookies keep well in an airtight box for up to one week at room temperature. Add parchment between layers to stop sticking. To freeze line cookies on a tray until solid then bag them up. They last three months and taste great reheated.

Ingredient Substitutions

Swap eggs with extra mashed bananas or applesauce for an egg-free version. Use almond or cashew butter in place of peanut butter for a twist on flavor. White whole wheat flour can substitute for regular flour to bump up the nutrition.

Serving Suggestions

Make ice cream sandwiches by pairing two cookies with vanilla or chocolate ice cream. Stack cookies on a brunch tray with yogurt parfaits and fresh berries for a morning treat. Try drizzling a touch of honey on a warm cookie for a natural sweet finish.

Bookmark

Cultural and Historical Context

Peanut butter and banana have been an American snack favorite for decades they remind me of school lunchboxes and roadside diners. Combining them in a cookie is a new family tradition that keeps both young and old reaching for seconds.

Frequently Asked Questions About Recipes

→ How do I achieve thicker cookies?

Chill the dough before baking to help cookies hold their shape and turn out extra thick and cakey.

→ What bananas work best for this?

Use fully ripe bananas with brown spots—they offer the right sweetness and moisture for tender cookies.

→ Can I swap out the oats?

Rolled oats create texture but you can substitute with quick oats for a slightly smoother bite, or omit for a denser cookie.

→ How should I store these treats?

Keep in an airtight container at room temperature for up to a week or freeze for up to three months.

→ Are egg-free options possible?

Yes, replace eggs with extra mashed banana or applesauce for a vegan approach.

→ What’s a fun way to serve them?

Enjoy plain, sandwich with ice cream, top with Nutella, or include in a dessert platter with fruit and nuts.