Peanut Butter Banana Chocolate Chip Cookies are the ultimate treat for anyone who loves the irresistible trio of nutty, fruity, and chocolatey goodness. These cookies are soft, chewy, and packed with flavor, making them a delightful twist on traditional chocolate chip cookies. Using ripe bananas adds natural sweetness and moisture, while peanut butter chips and chocolate chips create a rich, indulgent texture in every bite. Whether you’re baking for a family gathering, a school event, or just a cozy night in, these cookies will quickly become your go-to dessert. Let’s dive into the recipe!
Why You’ll Love These Peanut Butter Banana Chocolate Chip Cookies
- Combines the classic flavors of peanut butter, banana, and chocolate
- Perfectly soft and chewy texture
- Great way to use ripe bananas
- Easy to make with simple pantry ingredients
- Freezes well for make-ahead treats
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened
- 2 medium bananas, ripe, peeled, and mashed
- 1 cup light brown sugar (or dark brown sugar)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup peanut butter chips
Step-by-Step: How to Make Peanut Butter Banana Chocolate Chip Cookies
- In a medium mixing bowl, combine the flour, baking soda, corn starch, and salt by whisking them together. Set aside.
- In a large bowl, cream together the softened butter, mashed bananas, brown sugar, and granulated sugar until smooth and fully combined.
- Add in the vanilla extract and stir until incorporated.
- Gradually mix in the dry ingredients just until the dough forms. Do not overmix.
- Fold in the chocolate chips and peanut butter chips evenly.
- Cover the dough and place it in the refrigerator to chill for at least 30 minutes.
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Use a cookie scoop to portion out dough onto the prepared baking sheets, spacing evenly.
- Bake for 10 to 12 minutes, or until the tops begin to turn a light golden brown.
- Let the cookies cool completely on the baking sheets before serving or storing.
Helpful Tips
- Choose bananas that are extra ripe for maximum flavor and sweetness.
- Chill the dough thoroughly to keep cookies from spreading too much.
- Use a mix of light and dark brown sugar for deeper flavor.
- For extra texture, add chopped nuts like walnuts or pecans.
- Make sure not to overbake; they should be just golden around the edges.
Substitutions And Variations
- Peanut-free: Replace peanut butter chips with butterscotch or white chocolate chips.
- Vegan: Use vegan butter and dairy-free chocolate chips.
- Gluten-free: Substitute a 1:1 gluten-free flour blend.
- Banana alternative: Try applesauce or pumpkin puree if bananas aren’t available.
- Nutty upgrade: Stir in chopped nuts for crunch.
Storage Instructions
- Room temperature: Store in an airtight container for up to 1 week.
- Freeze baked cookies: Arrange in a single layer, freeze, then transfer to a freezer-safe bag for up to 2 months.
- Freeze dough: Scoop dough onto a baking sheet and freeze. Once solid, store in a freezer bag. Bake straight from frozen and simply add 1 to 2 extra minutes to the baking time.
Nutritional Information
- Calories: 163 kcal
- Carbohydrates: 27g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 11mg
- Sodium: 103mg
- Potassium: 60mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 140IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 1mg
Serving Suggestions
- Pair with a glass of cold milk or a hot cup of coffee
- Add a scoop of vanilla ice cream between two cookies for an indulgent sandwich
- Serve at brunch for a sweet surprise
- Pack into lunchboxes for a midday treat
- Great for holiday cookie trays or potlucks
Frequently Asked Questions About Peanut Butter Banana Chocolate Chip Cookies
Can I make these cookies ahead of time? Yes! The dough can be refrigerated for up to 2 days or frozen for up to 2 months. Just bake straight from the freezer with a few extra minutes.
Do I need to use both chocolate and peanut butter chips? Not necessarily. You can use just one or the other depending on your preference, or even swap in other mix-ins like nuts or dried fruit.
Can I make these cookies without eggs? Absolutely! This recipe is egg-free thanks to the mashed bananas, which act as a natural binder and moisture source.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled. Be sure to let the dough rest in the fridge for at least 30 minutes before baking.
How can I make these cookies chewier? Use dark brown sugar instead of light brown sugar and be careful not to overbake them.
Final Thoughts
Thank you for stopping by and trying out this Peanut Butter Banana Chocolate Chip Cookies recipe. These cookies are one of my favorite sweet treats to whip up because they’re incredibly easy to make and bursting with flavor. The combination of creamy peanut butter, sweet banana, and rich chocolate is comforting and nostalgic. I hope baking these brings as much joy to your home as it has brought to mine. Happy baking, and thank you for being a part of this delicious community!
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Peanut Butter Banana Chocolate Chip Cookies
- Total Time: 57 minutes (including chilling)
- Yield: 24 cookies 1x
Description
Soft and chewy Peanut Butter Banana Chocolate Chip Cookies made with ripe bananas, chocolate chips, and peanut butter chips. A quick and flavorful treat using pantry staples
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon corn starch
½ teaspoon fine sea salt
8 tablespoons unsalted butter, softened
2 medium bananas, ripe, peeled, and mashed
1 cup light brown sugar (or dark brown sugar)
¼ cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
Instructions
- In a medium mixing bowl, combine the flour, baking soda, corn starch, and salt by whisking them together. Set aside.
- In a large bowl, cream together the softened butter, mashed bananas, brown sugar, and granulated sugar until smooth and fully combined.
- Add in the vanilla extract and stir until incorporated.
- Gradually mix in the dry ingredients just until the dough forms. Do not overmix.
- Fold in the chocolate chips and peanut butter chips evenly.
- Cover the dough and place it in the refrigerator to chill for at least 30 minutes.
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Use a cookie scoop to portion out dough onto the prepared baking sheets, spacing evenly.
- Bake for 10 to 12 minutes, or until the tops begin to turn a light golden brown.
- Let the cookies cool completely on the baking sheets before serving or storing
Notes
Use overripe bananas for maximum flavor. Chill the dough for best texture. Store in an airtight container or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 163
- Sugar: 17g
- Carbohydrates: 27g
- Protein: 2g