Why you’ll love this Peanut Butter Banana Chocolate Chip Cookies recipe
Peanut Butter Banana Chocolate Chip Cookies are soft, chewy treats made with ripe mashed bananas, peanut butter chips, and chocolate chips for a flavorful twist. They taste like comfort food, but they’re still simple enough for weeknights, snack time, or bake-sale weekends.
- Ease of preparation: This Peanut Butter Banana Chocolate Chip Cookies recipe comes together with simple mixing steps and bakes in about 10 to 12 minutes. You can keep things stress-free, even if you’re a busy parent or a student.
- Health benefits: Bananas add natural sweetness and moisture while helping keep these peanut butter cookies tender. If you want more banana goodness, see the benefits of bananas.
- Versatility: These banana cookies work for different cravings. Want more chocolate chip cookies vibes? Swap in different chips. Want extra crunch? Add chopped walnuts, pecans, or macadamia.
- Distinctive flavor: The combo of ripe banana, peanut butter chips, and chocolate chips makes these peanut butter banana chocolate chip cookies stand out with a sweet, nutty, dessert-like punch.
Key tip: Use very ripe bananas for stronger banana flavor and better sweetness in every bite.
Jump to:
- Why you’ll love this Peanut Butter Banana Chocolate Chip Cookies recipe
- Essential ingredients for Peanut Butter Banana Chocolate Chip Cookies
- Ingredients list
- Step-by-step instructions to make Peanut Butter Banana Chocolate Chip Cookies
- Prep and baking overview
- Numbered steps
- Tips for each step (and common mistakes)
- Tips, variations, and storage for Peanut Butter Banana Chocolate Chip Cookies
- Pro tips for best results
- Flavor variations to try
- Frozen banana tip
- Storage and freezing
- Nutritional information (per cookie)
- FAQ about Peanut Butter Banana Chocolate Chip Cookies
- Can I use frozen bananas in peanut butter banana chocolate chip cookies?
- Do you have to chill the dough for peanut butter banana chocolate chip cookies?
- Can I use salted butter in peanut butter banana chocolate chip cookies?
- Can I double the peanut butter banana chocolate chip cookies recipe?
- How do you store peanut butter banana chocolate chip cookies?
- Peanut Butter Banana Chocolate Chip Cookies
- Ingredients
- Notes
- Nutrition
- Did you make this recipe?
Essential ingredients for Peanut Butter Banana Chocolate Chip Cookies
Here’s everything you need for the full Peanut Butter Banana Chocolate Chip Cookies recipe. These ingredients are measured for consistent texture, so the cookies stay soft, chewy, and flavorful.
Ingredients list
- 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 ripe bananas (peeled and mashed)
- 1 cup light or dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup peanut butter chips
If you enjoy peanut butter flavor, you may also like this homemade peanut butter recipe from Love and Lemons for extra control over taste and texture.
Step-by-step instructions to make Peanut Butter Banana Chocolate Chip Cookies
Let’s walk through this Peanut Butter Banana Chocolate Chip Cookies recipe from dough to cookies. Follow these steps closely and you’ll get the soft, chewy center and light golden tops that make banana cookies so addictive.
Prep and baking overview
| Stage | Time |
|---|---|
| Active prep | About 15 minutes (5 minutes prep + 10 minutes baking) |
| Dough chilling | 30 minutes |
| Bake time | 10 to 12 minutes |
| Cooling | Cool completely on sheets before removing |
Numbered steps
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, corn starch, and salt.
- Cream wet ingredients: In a separate bowl, cream the softened butter, mashed bananas, and both sugars until well combined.
- Add vanilla: Mix in the vanilla extract.
- Combine: Gradually stir in the dry flour mixture until just incorporated.
- Fold in chips: Gently fold in the chocolate chips and peanut butter chips.
- Chill the dough: Cover the dough and refrigerate for 30 minutes.
- Preheat and prep: Preheat oven to 375°F and line two cookie sheets with parchment paper.
- Scoop and space: Scoop portions of dough onto the sheets using a cookie scoop.
- Bake: Bake for 10 to 12 minutes, until the tops are light golden brown.
- Cool: Allow cookies to cool completely on the sheets before removing.
Tips for each step (and common mistakes)
- For mixing: Cream until the mixture looks smooth and cohesive. If it looks grainy, mix a bit longer.
- For combining: Stir in the dry ingredients gradually and stop when just incorporated. Overmixing can make peanut butter cookies less tender.
- For baking: Remove cookies when the tops are just golden. They firm up while cooling, and this timing helps prevent overbaking.
- For dough chilling: Chilling prevents excessive spreading and boosts texture, which is key for thick, chewy cookies.
If you want more grab-and-go snack ideas for busy days, you might also enjoy No-Bake Energy Bites for an easy, banana-inspired pairing.
Tips, variations, and storage for Peanut Butter Banana Chocolate Chip Cookies
Once you master the base Peanut Butter Banana Chocolate Chip Cookies recipe, you can tweak it to match your mood. These changes are easy, but they can make your cookie tray feel like a whole new dessert.
Pro tips for best results
- Use very ripe bananas: This boosts sweetness and flavor, making banana cookies taste extra authentic.
- Use a cookie scoop: Even sizing helps cookies bake at the same speed and stay consistent.
- Chilling is worth it: It prevents excessive spreading and improves texture.
- Cool completely: Cookies should cool on the sheets before you move them, so they set properly.
Flavor variations to try
- More crunch: Add chopped nuts like walnuts, pecans, or macadamia.
- Chocolate swaps: Swap in white or dark chocolate chips depending on your preference.
- Banana bread vibes: Add a pinch of cinnamon for a warm, familiar twist.
Frozen banana tip
If you’re using frozen bananas, fully thaw and drain them. Frozen bananas work great, but excess liquid can make dough too wet and lead to spreading.
Storage and freezing
- Room temperature: Store in an airtight container for up to 1 week.
- Freeze baked cookies: Freeze in single layers for up to 2 months.
- Freeze dough balls: Freeze dough balls and bake from frozen, adding 1 to 2 minutes to bake time.
Want the chewy texture back after freezing? Let cookies thaw at room temperature, then enjoy fresh-baked vibes without the extra prep.
Nutritional information (per cookie)
Here’s the approximate nutritional breakdown for each cookie from this Peanut Butter Banana Chocolate Chip Cookies recipe:
- Calories: 163
- Carbohydrates: 27g
- Protein: 2g
- Total fat: 6g (including 4g saturated fat and 0.2g trans fat)
- Cholesterol: 11mg
- Sodium: 103mg
- Fiber: 1g
- Sugars: 17g
These numbers are estimates, but they can help you plan treats for diet-conscious individuals, busy parents, and working professionals who want a better handle on portions.
FAQ about Peanut Butter Banana Chocolate Chip Cookies
Can I use frozen bananas in peanut butter banana chocolate chip cookies?
Yes, frozen bananas work great in peanut butter banana chocolate chip cookies. Thaw them fully in the fridge overnight or at room temperature for 2-3 hours until soft. Drain excess liquid by pressing them through a fine-mesh sieve or squeezing in paper towels—this keeps the dough from getting too wet and ensures cookies hold their shape without spreading. Overripe frozen bananas mash smoothly and boost sweetness, mimicking fresh ones perfectly. After mashing, measure the equivalent amount called for in the recipe (usually 1 cup for 2-3 bananas). Bake as directed for soft, chewy results with intense banana flavor. This substitution saves ripe bananas and maintains the cookie’s signature moist texture. (87 words)
Do you have to chill the dough for peanut butter banana chocolate chip cookies?
Chilling isn’t strictly required, but it’s highly recommended for peanut butter banana chocolate chip cookies. Refrigerate the dough for at least 30 minutes or up to 24 hours to firm up the fats from butter and peanut butter. This prevents excessive spreading during baking, yielding thicker, chewier cookies with defined edges. Chilling also deepens flavors as ingredients meld. Scoop dough into balls, place on a parchment-lined tray, cover, and chill. If short on time, freeze for 15 minutes. Room-temperature dough bakes fine but may flatten more—adjust oven rack to middle position and bake at 350°F for 10-12 minutes until edges are golden. Test one cookie first to dial in your oven. (102 words)
Can I use salted butter in peanut butter banana chocolate chip cookies?
Yes, salted butter is perfectly fine for peanut butter banana chocolate chip cookies and won’t ruin the batch. The small amount of salt enhances flavors without overpowering the sweet banana, nutty peanut butter, and chocolate notes. Most recipes are forgiving—use it 1:1 in place of unsalted. If your recipe includes salt separately, reduce it by 1/4 teaspoon per stick of butter to avoid over-salting. Salted butter adds a subtle savory contrast that many bakers prefer for chewy cookies. Cream it with sugars as usual, then mix in mashed bananas and other wet ingredients. Bake normally for balanced taste. Pro tip: Taste your peanut butter first, as chunky or natural varieties vary in saltiness. (98 words)
Can I double the peanut butter banana chocolate chip cookies recipe?
Absolutely, doubling the peanut butter banana chocolate chip cookies recipe scales up easily for larger batches. Simply multiply all ingredients by two, including 2 cups mashed bananas, 1.5 cups peanut butter, and 2 cups chocolate chips. It yields about 4-5 dozen cookies. If the recipe uses brown butter, add 1 extra tablespoon to account for evaporation loss during browning—melt 2 sticks plus 1 tablespoon, cook until golden and nutty-smelling, then cool before mixing. Divide dough into two bowls if needed for easier handling. Bake in batches at 350°F on parchment-lined sheets. Chilling doubled dough is key to prevent spreading. Store extras in an airtight container for sharing or freezing. Perfect for crowds! (105 words)
How do you store peanut butter banana chocolate chip cookies?
Store peanut butter banana chocolate chip cookies in an airtight container at room temperature for up to 4 days—they stay soft thanks to banana moisture. Layer with parchment paper to prevent sticking. For longer storage, refrigerate in a zip-top bag for 1 week; bring to room temp before eating to restore chewiness. Freeze baked cookies or dough balls for up to 3 months: flash-freeze on a tray, then transfer to freezer bags. Thaw dough overnight in fridge and bake fresh, adding 1-2 minutes to time. Avoid humid spots to prevent sogginess. Label bags with date for easy tracking. These freeze exceptionally well due to peanut butter’s stability. (94 words)
Peanut Butter Banana Chocolate Chip Cookies
🍪 Soft, chewy Peanut Butter Banana Chocolate Chip Cookies burst with natural banana sweetness and double chip goodness!
🍌 Egg-free, easy recipe using ripe bananas for moist texture – perfect for quick baking and kid-friendly snacks.
- Total Time: 57 minutes
- Yield: 24 cookies
Ingredients
Notes
🍌 Use very ripe bananas (with brown spots) for maximum sweetness and moisture.
❄️ Chill dough 30 minutes to prevent spreading for thicker cookies.
🔥 Pull from oven when just golden – they firm up as they cool.
- Prep Time: 15 minutes
- Chill: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 163 kcal
- Sugar: 17g
- Sodium: 103mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 11mg
