Do you have over-ripe bananas and don't want to make yet another loaf of banana bread? Try these soft and delicious banana and peanut butter chip cookies!
Bananas can show up in the kitchen at any time of year, so these cookies are appropriate whether it's boiling outside or cold.
This recipe mixes mashed bananas into the batter before being folded with peanut butter chips. The baked cookie is soft and full of banana flavor with little bursts of peanut butter.
Ingredients
No specialized ingredients are needed for these easy banana cookies, though you must have some peanut butter chips on hand.
- Over-ripe banana - you want some good brown spots on the banana for the best flavor
- large egg
- pure vanilla extract
- unsalted butter
- light brown and white sugars
- baking soda
- salt
- all-purpose flour
- peanut butter chips
See recipe card for quantities.
Instructions
Mixing together your cookie dough is similar to any other basic cookie recipe.
- Step 1: Peel and mash banana until no big lumps remain.
- Step 2: Add egg, both sugars, vanilla, and melted butter.
- Step 3: Stir until well combined.
- Step 4: Add dry ingredients, mix until just combined, and then fold in peanut butter chips. Chill 15 min Use small cookie scoop to dollop onto baking sheets and bake for 10 mins.
I used an Oxo small cookie scoop to scoop cookie dough onto the baking sheets. Make sure you leave at least 2 inches between each dollop.
Hint: The first time you make these cookies, check them at the 8 minute mark to get an idea of how fast they are baking. You want to take them out of the oven when they are golden around the outside.
Variations
These banana and peanut butter chip cookies start with a simple cookie dough base, and you can make a couple of substitutions to change up the flavor.
- Use chocolate chips/chunks instead of peanut butter chips if that's all you have available.
- Throw in a handful of chopped nuts for some extra crunch.
Storage & Freezing
Store cooled cookies at room temperature in an airtight container. Add a paper towel to help the cookies from becoming soggy. Consume within 2-3 days.
Freeze baked cookies in freezer-safe storage bags. Thaw on counter when ready to eat.
FAQ
You have to find the sweet spot for baking time. The cookies need to be done around the edges. They'll finish firming up as they cool on the pan. Cooking them for too long or trying to move them off the pot pan too soon can cause them to break apart.
These are VERY moist cookies, so I recommend letting them totally cool before attempting to store them in a closed container. Add a napking or paper towel to the container to absorb excess moisture. Freeze any cookies not eaten after 2 or 3 days.
Banana and Peanut Butter Chip Cookies
Soft cookies infused with mashed banana and dotted with peanut butter chocolate chips. Perfect way to use up ripe bananas!
- Total Time: 20 minutes
- Yield: 30 cookies
Ingredients
- 1 overripe banana
- 1 stick (½ cup) unsalted butter, melted
- ¼ cup light brown sugar, packed
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cups peanut butter baking chips
Instructions
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper and set aside.
- Peel and mash banana into a large mixing bowl. Add melted butter, both sugars, egg, and vanilla extract. Mix well.
- In a second bowl, stir together flour, baking soda, and salt. Add dry ingredients to wet and stir until just combined, being careful not to overmix.
- Fold in peanut butter chips. Scrape down bowl and chill in refrigerator for 15 minutes to help the dough be more easily scoopable (it will be slightly loose after mixing is done).
- Using a small cookie scoop, scoop dough onto prepared cookie sheets, leaving at least 2 inches between each one.
- Bake for 9-11 minutes. Take them out when the edges are golden. Cool on the rack for 10 minutes then transfer onto rack to finish cooling.
Notes
Don't use green or yellow bananas for these cookies. They won't add much banana flavor! You want a heavily-speckled or brown banana.
Check cookies at the minimum recommended bake time to make sure you don't overbake. The cookies should be lightly golden around the edges.
You can use chocolate chips instead of peanut butter chips. You can also add a handful of finely-chopped nuts to the cookie dough.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven
- Cuisine: N/A
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 8g
- Sodium: 62mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
The photo below is perfect for pinning to your Pinterest boards!
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