Save Soft, chewy cookies packed with creamy peanut butter, ripe banana, and chocolate chips: a delightful twist on the classic cookie. These treats combine comforting flavors with an irresistibly moist texture for a dessert everyone will love.
I baked these cookies for my kids after school, and they were gone in minutes. The combination of peanut butter and banana reminded us of homemade sandwiches from childhood, but with a sweet, chocolaty upgrade.
Ingredients
- Unsalted butter: 1/2 cup (115 g), softened
- Creamy peanut butter: 1/2 cup (125 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Granulated sugar: 1/4 cup (50 g)
- Ripe banana: 1 large, mashed (about 1/2 cup)
- Egg: 1 large
- Vanilla extract: 1 tsp
- All-purpose flour: 1 1/2 cups (190 g)
- Baking soda: 1/2 tsp
- Baking powder: 1/2 tsp
- Salt: 1/4 tsp
- Semi-sweet chocolate chips: 1 cup (175 g)
Instructions
- Prepare for baking:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream wet ingredients:
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add banana, egg, and vanilla:
- Beat in the mashed banana, egg, and vanilla extract until smooth.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chips:
- Stir in the chocolate chips.
- Shape cookies:
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 11–13 minutes, until the edges are lightly golden and the centers are just set.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save Sharing these cookies with my family brought smiles all around: warm cookies on a cool evening are hard to beat. Each bite was a delicious mix of nostalgia and comfort.
Required Tools
Mixing bowls, hand mixer or stand mixer, measuring cups and spoons, parchment paper, baking sheets, wire rack
Allergen Information
Contains peanuts, dairy, eggs, and gluten (wheat). Always check ingredient labels for cross-contamination if you have severe allergies.
Nutritional Information
Each cookie provides approximately 135 calories, 7 g total fat, 17 g carbohydrates, and 2 g protein.
Save Warm, fragrant, and chewy: these cookies are the perfect treat for any time. Bake a batch and enjoy their unique combination of flavors with every bite.
Recipe FAQs
- → How do I ensure the cookies stay soft?
Do not overbake; remove from the oven when the edges are lightly golden but centers are just set.
- → Can I substitute dark chocolate for semi-sweet chips?
Yes, dark chocolate chunks add a richer flavor and pair nicely with peanut butter and banana.
- → Are these cookies suitable for freezing?
They freeze well; cool completely, store in an airtight container, and enjoy within two months.
- → What adds extra crunch to these cookies?
Fold in chopped roasted peanuts to the dough for added texture and nutty flavor.
- → Can I use a stand mixer for preparation?
A stand mixer or handheld mixer works perfectly for creaming butter and sugars in this dough.
- → Is there an alternative for eggs?
Try using a flaxseed egg substitute—mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit.