Ingredients
Scale
- 1 overripe banana
- 1 stick (1/2 cup) unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 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
