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Easy to Make Peanut Butter Banana Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Cookies – deliciously soft and chewy peanut butter and banana cookies with chocolate chips, peanut butter chips and a sprinkle of peanuts and sanding sugar.
How to Make Peanut Butter Banana Chocolate Chip Cookies
I love cookies because they are an easy and quick treat to whip up. These Peanut Butter Banana Chocolate Chip Cookies are no exception. You’ll have these made and baked in less than 30 minutes.
Ingredients You’ll Need:
- Unsalted butter
- Brown sugar
- Ripe banana (lots brown on the skin is good – that means more flavor!)
- Chocolate chips
- Peanut butter (I used chunky)
- Peanut butter chips
- Baking powder
- Baking soda
- Sanding sugar (optional)
- Chopped peanuts (optional)
Preheat Your Oven
Did you know that not preheating your oven ahead of time is a common baking mistake? If you turn on your oven and then add your baked goods as soon as the oven dings, “I’m ready,” your baked goods won’t actually bake as well as they would if you allowed your oven to preheat at least double that time. In fact, I let my oven preheat 30 minutes before actually putting anything in it to bake.
Try it out for your cookies, your cakes, your cupcakes… any baked good!
TIP: I use conventional bake on all my baked goods. Convection tends to cook too quickly and dry things out, in my opinion. I feel like I have more control when I use conventional bake (the regular bake setting).
Use Cold Ingredients
This goes against everything we talk about in making cakes, but it’s actually better to use slightly cold butter and eggs in cookies. You’ll still cream your butter and sugar together at the beginning, until light and fluffy, but you don’t want the butter to be too soft. If the butter is too soft, it’s likely your cookies will bake flat.
Once you’ve creamed the butter and sugar, you’ll add your eggs and beat again on medium-high for a couple minutes. After these ingredients are well-mixed, you’ll turn your mixer on to low speed for the rest of the additions.
Want to play around with the ingredients a bit? Or maybe you don’t love peanut butter or chocolate with bananas (I don’t understand that… but I’m still here for you!)
- If you don’t love peanut butter, replace with almond butter or another nut butter of your choosing.
- Don’t love chunky peanut butter? Replace with smooth peanut butter.
- Or maybe you don’t love chocolate with your bananas and peanut butter, try craisins and ½ cup oats… (ooooh, you know what, that sounds so good, I think it will be my next cookie!).
- If you don’t want the extra peanut butter chips, use all chocolate chips – maybe even a variety of types of chocolate.
- Want some more texture in the cookies? Add chopped banana chips or chopped peanuts.
Have fun with the cookies!
For these cookies, I went with a higher heat to get a slightly crunch outside and softer inside. You’ll bake 2.5 oz size cookie dough balls at 425 degrees F for 6 to 8 minutes.
NOTE: Because of the bananas, these cookies will stay super soft once they are covered and sealed. Not a bad thing! But, if you want to experience the slightly crisp texture of the outside of the cookie, let the cookies cool completely and then dig in.
More Cookie Recipes
- Irresistible Peanut Butter Cookies
- Soft and Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter Chip Cookies
Peanut Butter Chips
For the peanut butter chips, I truly believe there is only one brand to use: the Reese’s Peanut Butter Baking Chips. This is the only peanut butter chip brand that I think actually tastes like peanut butter! You should be able to find them at any store.
Peanut Butter Banana Chocolate Chip Cookies
Soft and chewy peanut butter banana cookies with peanut butter and chocolate chips
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (187.5 g) creamy peanut butter I use chunky Skippy
- 1 1/4 cup (275 g) light brown sugar packed
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 1 egg yolk
- 1/2 cup (128 g) mashed banana medium size banana
- 2 cups (240 g) all purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1 teaspoon (5.6 g) salt
- 1 cup Reese's brand peanut butter chips
- 1 cup semi sweet or dark chocolate chips
- chopped peanuts optional
- sanding sugar optional
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium speed until light and fluffy, about two minutes.
- Add the egg and egg yolk beat until just combined.
- Stir in the banana.
- Add the flour, baking powder, baking soda and salt and mix on low speed until just combined.
- Stir in the peanut butter chips and chocolate chips.
- Using a cookie scoop (mine is about 2 tablespoons and made 2.5 oz. size cookies), drop cookie dough on lined baking sheet about 2 inches apart. Do not flatten these cookies. Sprinkle a little sanding sugar and chopped peanuts on top of each cookie.
- Bake for 6 to 8 minutes, or until golden brown on top. Allow to cool completely before eating.
- Makes about 16 large cookies.
I followed recipe exactly – chilled butter and even weighing ingredients but they flattened out quite a bit.
Be sure to check dates on your bkg pwd and soda. I was surprised how high mine got with that small amount of leavening agents.
Recipe says 1/2 C mashed banana then mentions a medium banana; I had large banana and it gave me 3/4 C if mashed. Too much of the banana moisture could flatten the cookies.
I was a little concerned when I used a cheap store brand of p.b. I had been wanting to get rid of. They usually contain more fat and more sugar than the 3 major name brands but I took a chance and it didn’t seem to matter other than the taste of peanut was nearly non-existent.
Also , be sure your oven heat is true. That can be a major problem.
Recipe calls for 425*. I used that on 1st pan I put in using about 2-1/2 tbsp. per cookie.
We didn’t care much for the brown tops so I turned it down to 400* and used about 1-1-2 Tbsp. per cookie. Baked 9 min.
We like them better.
You probably know all these things already and I don’t mean to sound condescending but after 60 yrs of cookie baking for my 7 kids and then their kids….and now theirs… and 100’s of grade school kids …trial and error means a lot to me.
These are incredibly wonderful! I am a huge peanut butter fan and these are over the top!
These may be the BEST cookies I’ve ever made. Anyone who loves the combination of peanut butter & bananas has to make these! I love how soft they keep and a quick zap in the microwave makes them super ooey gooey and delicious for days after they’re baked!
Thank you so much!
These are amazing! I just scarfed two without coming up for air the second they were cool enough to try. I am in love!
That makes me so happy!
Hi Courtney! I made this cookies a while ago and everyone loved them! I want to know if it’s possible to leave the dough balls in the freezer and bake them later.
Thank for you recipes!!! I follow you from Argentina