If you’ve ever found yourself torn between a craving for cookies and the urge to make something a little healthier, these Peanut Butter Banana Cookies are your dream come true! They’re soft, chewy, delightfully moist, and packed with the comforting flavor combination of creamy peanut butter and naturally sweet banana. Whether you bake them for an after-school treat, a quick breakfast-on-the-go, or a midnight snack, these cookies will earn a permanent spot in your go-to recipe rotation.
Ingredients You’ll Need
The beauty of Peanut Butter Banana Cookies is how they turn humble pantry staples into a magical treat. Every ingredient serves a purpose, from the richness of peanut butter to the gentle sweetness of banana, creating a cookie that’s as satisfying as it is simple to whip up.
- Ripe Banana: The natural sweetness and moisture from a spotty banana give these cookies their signature softness and subtle banana flavor.
- Creamy Peanut Butter: This is the heart and soul of the recipe, providing richness and a slightly salty depth that pairs perfectly with banana.
- Unsalted Butter (softened): This adds classic bakery softness and helps meld the other flavors together.
- Brown Sugar (packed): Brings a delicious chewiness and deeper flavor thanks to its molasses content.
- Granulated Sugar: Adds extra sweetness and helps the cookies spread just enough.
- Large Egg: Gives the cookies structure and a bit of lift, so they’re not too dense.
- Vanilla Extract: Adds warmth and a lovely aroma that pulls the whole cookie together.
- All-Purpose Flour: The base that binds everything and ensures a classic cookie texture.
- Baking Soda: Helps the cookies rise just a touch for that ideal crumb.
- Salt: Essential for balancing the sweetness and rounding out the flavors.
- Ground Cinnamon (optional): For a cozy, spiced twist that complements banana beautifully.
- Rolled Oats (optional): For extra chewiness, sprinkle in oats for a more hearty bite.
- Chocolate Chips or Chopped Peanuts (optional): A final flourish if you want melty pools of chocolate or extra crunch in your cookie.
How to Make Peanut Butter Banana Cookies
Step 1: Prep Your Oven and Baking Sheet
Set your oven to 350°F (175°C) so it’s good and hot when your dough is ready. Line a baking sheet with parchment paper for easy cleanup, and to ensure your Peanut Butter Banana Cookies don’t stick or over-brown underneath.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, blend together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Beat until it’s light and fluffy — this step ensures your cookies will have the perfect soft and chewy texture.
Step 3: Add Banana, Egg, and Vanilla
Mash your ripe banana in a small bowl, then add it to your creamed butter mixture, tossing in the egg and vanilla extract at the same time. Mix until everything is smooth and well combined. The aroma will already have your kitchen smelling like a bakery!
Step 4: Stir Together the Dry Ingredients
In another bowl, whisk your all-purpose flour, baking soda, salt, and optional cinnamon together. This quick step makes sure your leaveners and spices get distributed evenly before they meet the wet mixture.
Step 5: Mix Wet and Dry Together
Gradually add your flour mixture to the wet mixture, stirring just until you don’t see any more flour streaks. Overmixing can lead to tough cookies, so stop as soon as it comes together.
Step 6: Fold in Goodies
If using, now’s the time to fold in the oats and chocolate chips or chopped peanuts. These extras bring bursts of flavor and texture to every Peanut Butter Banana Cookie, making them irresistible.
Step 7: Scoop and Flatten
Drop rounded tablespoons of dough onto your prepared baking sheet. Give them a little space — about 2 inches apart — because they’ll spread a bit. Gently press each with a fork to flatten and create that classic criss-cross pattern.
Step 8: Bake and Cool
Slide your sheet into the oven and bake for 10 to 12 minutes, until the edges are just turning golden. Let them cool on the baking sheet for 5 minutes before moving to a wire rack. The wait is tough, but the soft centers are worth it!
How to Serve Peanut Butter Banana Cookies
Garnishes
For an extra-special finish, sprinkle your Peanut Butter Banana Cookies with a pinch of flaky sea salt right after baking, or drizzle with a bit of melted chocolate once cooled. These tiny touches add a gourmet feel that will wow anyone.
Side Dishes
Pair your cookies with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for dessert. If you’re serving them for brunch, arrange them alongside a fresh fruit platter or yogurt parfaits for a balanced and morning-friendly treat.
Creative Ways to Present
Stack a bundle of the cookies in a mason jar tied with ribbon as a homemade gift, or assemble an after-school snack board with sliced bananas, apple wedges, and a handful of Peanut Butter Banana Cookies at the center. For a party, layer them into a trifle or use them as the base for mini ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Place any leftover Peanut Butter Banana Cookies in an airtight container at room temperature, and they’ll stay soft and delicious for up to four days. Tuck a slice of bread in the container to help maintain moisture if you’d like them extra chewy.
Freezing
These cookies freeze like a dream! Simply arrange cooled cookies in a single layer (or between sheets of wax paper) in a freezer-safe bag or container, and keep for up to 2 months. Thaw a cookie or two on the counter whenever cravings strike.
Reheating
To recapture that fresh-from-the-oven warmth, microwave a cookie for about 10 seconds or pop them in the toaster oven for a minute. The chocolate will get a little melty again and the aroma of peanut butter and banana will fill your kitchen all over.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds even more texture and bursts of peanut flavor. Just be aware the cookies may have a slightly different shape, but the taste will be just as dreamy.
What can I substitute for the egg?
If you’re out of eggs or want a vegan-friendly version, try using a flaxseed egg or 1/4 cup unsweetened applesauce. Your Peanut Butter Banana Cookies will still turn out soft and delicious.
Do I have to add oats or chocolate chips?
Nope, they’re totally optional! The base recipe stands strong on its own, but oats bring chewiness and chocolate chips give that gooey, special occasion feel. Mix and match based on what you love best.
Can I make these gluten-free?
You sure can! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check your oats are certified gluten-free if you’re adding them.
Why do I need to flatten the cookies with a fork?
Pressing with a fork not only gives Peanut Butter Banana Cookies their iconic crosshatch look, it also helps them bake evenly so you get a soft center and just-right, crisp edges in every bite.
Final Thoughts
Bake up a batch of these Peanut Butter Banana Cookies, and you’ll see why they’re such a crowd-pleaser. Between the sweet banana, the creamy peanut butter, and your favorite mix-ins, these cookies are truly a hug in dessert form. Don’t wait for an excuse — treat yourself soon and share the joy with someone you love!
Print
Peanut Butter Banana Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Banana Cookies are a delicious treat that combines the flavors of sweet bananas and creamy peanut butter in a soft, chewy cookie. Perfect for a snack or dessert, these cookies are easy to make and will quickly become a family favorite.
Ingredients
For the Cookies:
- 1 ripe banana (mashed)
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup rolled oats (optional)
- 1/2 cup chocolate chips or chopped peanuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the mashed banana, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add Optional Ingredients: Fold in oats and chocolate chips or peanuts if using.
- Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheet, flatten slightly with a fork, and bake for 10–12 minutes or until the edges are golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier texture, add the oats.
- For a nut-free version, use sunflower seed butter.
- These cookies freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
