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
Scale
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.
