Peanut Butter Banana Cookies Recipe

Introduction

These Peanut Butter Banana Cookies are soft, flavorful, and perfectly sweetened—a wonderful twist on classic cookies. Combining creamy peanut butter and ripe bananas creates a moist texture with a rich, comforting taste. They’re easy to make and great for any occasion.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large ripe bananas, mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the creamy peanut butter, granulated sugar, brown sugar, and softened butter. Mix until smooth and creamy.
3. Step 3: Add the mashed ripe bananas, egg, and vanilla extract to the bowl. Blend until all ingredients are well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
5. Step 5: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined and a soft dough forms.
6. Step 6: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing each about 2 inches apart.
7. Step 7: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers are set.
8. Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Step 9: Enjoy your delicious peanut butter banana cookies fresh or store for later.

Tips & Variations

• For extra texture, add chopped peanuts or chocolate chips to the dough before baking.
• Use overripe bananas for enhanced sweetness and moisture.
• To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or in a low oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may alter the texture slightly and could result in a less creamy dough. Stir well before measuring and be aware the cookies might spread more.

Do I have to use bananas in this recipe?

The bananas add moisture and sweetness that balance the peanut butter flavor. Omitting them will change the texture and taste, so it’s best to include them or find a suitable substitute like applesauce if needed.

Peanut Butter Banana Cookies Recipe

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★★★★★

4.4 from 122 reviews

These Peanut Butter Banana Cookies combine the rich creaminess of peanut butter with the natural sweetness and moisture of ripe bananas. Soft and chewy, these cookies feature a perfect balance of flavors and a tender texture, making them a delightful treat for any occasion. With simple ingredients and straightforward steps, they are easy to bake and enjoyed by all ages.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large ripe bananas, mashed
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix the creamy base. In a large mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup softened unsalted butter. Stir until smooth and creamy consistency is achieved.
3. Add bananas, egg, and vanilla. To the peanut butter mixture, add 2 mashed ripe bananas, 1 large egg, and 1 teaspoon vanilla extract. Mix well until fully incorporated.
4. Prepare dry ingredients. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly distributed.
5. Combine wet and dry ingredients. Gradually add the dry ingredients into the wet banana mixture, stirring just until combined to form a soft cookie dough.
6. Shape the cookies. Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheet, making sure to space them about 2 inches apart to allow spreading.
7. Bake the cookies. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn lightly golden and the centers are set.
8. Cool the cookies. Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
9. Enjoy your treat. Serve and enjoy the soft, flavorful peanut butter banana cookies fresh or store for later indulgence.

Notes

• For best results, use very ripe bananas to enhance sweetness and moisture.
• You can substitute creamy peanut butter with natural peanut butter if preferred, but texture may vary slightly.
• Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
• If you prefer a crunchier texture, bake a couple minutes longer but watch closely to avoid burning.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Freezing the dough balls before baking can help maintain shape and improve texture.

Keywords: Peanut Butter, Banana, Cookies, Soft Cookies, Easy Dessert, Homemade Cookies, Quick Snack