If you’re searching for a sweet treat that feels like a warm hug from the inside out, this Peanut Butter Banana Cookies Recipe is absolutely the answer. Bursting with the creamy richness of peanut butter and the natural sweetness of ripe bananas, these cookies effortlessly combine comfort and flavor in every bite. Whether you’re craving an after-school snack, a cozy afternoon pick-me-up, or a simple homemade dessert, these cookies offer a delightful texture with chewy oats and melty chocolate chips, making them utterly irresistible. Trust me, once you try this Peanut Butter Banana Cookies Recipe, it’s going to become one of your all-time favorites!
Ingredients You’ll Need
This recipe keeps things delightfully simple, focusing on pantry staples and fresh ingredients that work together beautifully. Each ingredient brings something important to the cookie’s flavor, texture, or overall charm, making your baking experience straightforward and rewarding.
- Butter (1/2 cup, softened): Provides a rich, creamy base that helps the cookies stay tender and moist.
- Creamy peanut butter (1/2 cup): Adds its signature nutty flavor and smooth texture that pairs perfectly with banana.
- Ripe bananas (3 medium, mashed): Bring natural sweetness and moisture, helping keep these cookies soft without needing too much added sugar.
- Eggs (2 large): Act as a binder, ensuring everything holds together nicely while contributing to fluffiness.
- All-purpose flour (2 cups): Gives structure to the cookies so they hold their shape as they bake.
- Rolled oats (2 cups): Add chewiness and heartiness for a wholesome texture that complements the softness of banana.
- Semisweet chocolate chips (1 cup): Melt into gooey pockets of chocolatey goodness, creating exciting flavor pops.
- Baking soda (optional, a small amount): Helps the cookies rise just enough to be soft but not cakey.
- Salt (optional, a pinch): Enhances all the sweet flavors and balances richness.
How to Make Peanut Butter Banana Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 375°F, which is perfect for getting these cookies crispy on the edges while keeping the centers wonderfully soft. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Peanut Butter
In a large bowl, beat together the softened butter and creamy peanut butter until the mixture is smooth and fluffy. This step creates the creamy base that gives the cookies their rich texture and irresistible flavor.
Step 3: Add Eggs and Vanilla
Whisk in the eggs one at a time, then add a splash of vanilla extract if you like for extra warmth and depth. Mixing these ingredients thoroughly helps bind the dough and adds a subtle sweetness that complements the bananas beautifully.
Step 4: Mix Dry Ingredients Separately
In another bowl, combine your all-purpose flour, rolled oats, baking soda, and salt. Mixing these ingredients separately ensures the baking soda and salt are evenly distributed, which is key for perfect texture and rise.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet, stirring just until everything is incorporated. Over-mixing can make cookies tough, so gentle folding is your best friend here for tender, chewy bites.
Step 6: Fold in Bananas and Chocolate Chips
Carefully fold in the mashed bananas and semisweet chocolate chips. The bananas add natural sweetness and moisture, while the chocolate creates those delightful pockets of gooey richness we all adore.
Step 7: Scoop Onto Baking Sheet
Using a cookie scoop or spoon, dollop the dough onto your prepared sheet, spacing each cookie a couple of inches apart. This helps the cookies bake evenly and develop that perfect golden edge.
Step 8: Bake and Cool
Bake for about 12 minutes, or until the edges turn lightly golden. Once out of the oven, let the cookies cool on a wire rack. This resting time allows them to set properly while your kitchen fills with the most incredible aroma.
How to Serve Peanut Butter Banana Cookies Recipe
Garnishes
Sprinkle a little flaky sea salt on top of warm cookies to enhance the peanut butter’s nuttiness and balance the sweet flavors. You could also drizzle melted peanut butter or a light dusting of cinnamon for an extra special touch.
Side Dishes
These cookies are lovely paired with a cold glass of milk or a creamy cup of coffee or tea. For a wholesome snack, try them alongside fresh fruit or a scoop of vanilla yogurt—it all complements the flavors beautifully.
Creative Ways to Present
Want to impress? Serve your Peanut Butter Banana Cookies Recipe with ice cream sandwiched between two cookies for an irresistible dessert. Or, toast a slice of banana bread and crumble these cookies over it for a crunchy topping that adds delightful texture.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This preserves their softness and ensures that they stay just as delicious as when freshly baked.
Freezing
You can freeze the dough balls on a tray before baking or freeze baked cookies in a sealed container for up to 2 months. Thaw overnight in the fridge or warm gently in the oven to enjoy anytime you crave a quick sweet snack.
Reheating
To revive the cookies’ fresh-baked taste, pop them in a preheated oven at 300°F for about 5 minutes. This brings back that warm, melty chocolate and soft texture, almost as if you just baked them.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a lovely texture contrast with little nutty bits in each cookie, making them even more interesting to bite into.
Do I have to use ripe bananas?
Yes, the riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas with brown spots are ideal because they mash easily and boost the natural sweetness.
Can I substitute oats with gluten-free options?
Definitely! Use certified gluten-free rolled oats to keep the recipe gluten-free without compromising the chewy texture that oats provide.
Is it possible to make these cookies vegan?
With a few swaps, such as using vegan butter and flax eggs or another egg replacement, you can make a delicious vegan version of this Peanut Butter Banana Cookies Recipe.
How do I prevent cookies from spreading too much while baking?
Make sure your butter is softened but not melted before mixing, and chill the dough for 20-30 minutes if you notice excessive spreading. This helps the cookies hold their shape better in the oven.
Final Thoughts
I can’t wait for you to try this Peanut Butter Banana Cookies Recipe and discover how wonderfully comforting and delicious homemade baking can be. It’s the kind of recipe that brings joy with every bite and warmth with every batch. Happy baking, and enjoy every single one!
Print
Peanut Butter Banana Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Banana Cookies are a delightful blend of creamy peanut butter and ripe bananas, combined with rolled oats and semisweet chocolate chips for a chewy, flavorful treat. Perfectly soft and slightly crispy on the edges, these cookies offer a wholesome twist on a classic favorite, making them great for a snack or dessert.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup creamy peanut butter
- 3 medium ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
Sugars
- 1/2 cup white sugar
- 1/2 cup brown sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until the mixture is light, fluffy, and well combined. This step incorporates air to help the cookies rise.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until everything is fully incorporated and smooth, forming the wet base of your cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt to evenly distribute the leavening agent and salt throughout the dry mixture.
- Mix Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring just until the flour and oats are incorporated to avoid overmixing which can make cookies tough.
- Fold in Bananas and Chocolate Chips: Gently fold the mashed ripe bananas and semisweet chocolate chips into the dough for a moist texture and bursts of chocolate flavor in every bite.
- Portion Dough: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them evenly to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges turn lightly golden and set, signaling perfectly cooked chewy cookies.
- Cool: Remove the baking sheet from the oven and let the cookies cool on a wire rack to finish setting them and enhance the texture before serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the dough once flour is added to maintain cookie tenderness.
- For a nuttier texture, use chunky peanut butter instead of creamy.
- Cookies may continue to firm up as they cool, so avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
