Pin Recipe Soft, chewy peanut butter banana chip cookies are pure comfort with every bite. Combining creamy peanut butter, sweet ripe banana, and chocolate chips, these cookies are my go-to when I need something special yet easy. They land somewhere between a bakery cookie and mom's homemade, making them perfect for sharing or stashing for yourself.
These cookies came together on a whim when I spotted one lonely banana in the fruit bowl and a half jar of peanut butter daring me to get creative. The first batch barely lasted an hour around the family table.
Ingredients
- Unsalted butter: gives the cookies a tender texture and subtle creamy flavor. Look for butter that is pale yellow for fresh taste.
- Creamy peanut butter: provides that classic nutty richness. Go for a brand with minimal added oil for best results.
- Light brown sugar: adds moisture and caramel sweetness. Pack it into your cup so you get just the right amount.
- Granulated sugar: balances the brown sugar for a chewy not cakey texture.
- Ripe banana: should be heavily speckled on the peel for natural sweetness that shines in the dough.
- Large egg: brings everything together and adds structure. Fresher eggs will blend more easily.
- Vanilla extract: gives that bakery warmth in the background. Real extract makes a big difference.
- All-purpose flour: ensures the right balance of soft chew and sturdy shape.
- Baking soda and baking powder: create a gentle lift so the centers stay soft. Check freshness to avoid flat cookies.
- Salt: sharpens all the flavors opt for fine sea salt if possible for even seasoning.
- Semi-sweet chocolate chips: keep every bite interesting with smooth mellow chocolate. Choose a good-quality brand for melty pockets throughout.
Instructions
- Preheat and Prep:
- Get your oven heating to 350 degrees Fahrenheit or 175 degrees Celsius. Line two baking sheets with parchment paper to prevent sticking and create even browning.
- Cream the Fats and Sugars:
- In a large mixing bowl, beat unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until you see a pale and fluffy mixture. This usually takes three to four minutes with a hand or stand mixer and ensures a perfectly tender cookie base.
- Incorporate Banana and Wet Ingredients:
- Add the mashed ripe banana, egg, and vanilla extract into the creamed mixture. Keep mixing until all traces of egg and banana disappear and the mix looks smooth and light. This helps the banana fully blend into the dough for even flavor.
- Combine the Dry Ingredients:
- In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together. Whisking beforehand means leaveners will be distributed throughout so you do not get a bite of salty or metallic cookie.
- Bring Wet and Dry Together:
- Gradually add your dry mix to the wet mixture in thirds. Use a spatula or mixer on low speed and mix until you no longer see dry flour. Stop as soon as the dough comes together to avoid over mixing which leads to tough cookies.
- Fold in Chocolate Chips:
- Pour in the semi-sweet chocolate chips and fold gently just enough so the chips are spread through the dough. Overmixing here can melt the chips so stop once they look evenly spread.
- Scoop and Place Dough:
- Using a tablespoon or small cookie scoop, portion out mounds of dough and set them on the lined baking sheets about two inches apart. This spacing gives each cookie room to spread to perfect circles.
- Bake:
- Slide the trays into the oven and bake for 11 to 13 minutes. Rotate trays at the halfway mark to bake evenly. The cookies should look set around the edges and soft yet just baked in the center.
- Cool Down:
- Let the cookies cool on the trays for five minutes so they firm up enough to move. Then use a spatula to transfer them to a wire rack to cool fully and finish setting the texture.
Pin Recipe My favorite part is how the banana and peanut butter meld together so you get both a nostalgic flavor and something that feels totally new. I remember making these as a surprise for my kids after a rainy day and their faces lit up after the first warm bite.
Storage Tips
Once cooled completely stack cookies in an airtight container using a sheet of parchment between each layer. Store at room temperature for up to four days. For long-term storage pop them in the freezer for up to two months and thaw as needed. If you want that fresh-baked warmth just reheat in a low oven for a few minutes or give them a few seconds in the microwave.
Ingredient Substitutions
Swap peanut butter with almond butter for a different nutty vibe. If you are out of light brown sugar use all granulated sugar and a teaspoon of molasses if you want to keep that rich flavor. For a plant-based version use a flaxseed egg and a vegan butter stick then choose dairy-free chocolate chips.
Serving Suggestions
Serve these cookies just barely warm with a glass of cold milk for that classic treat. Crumble them over yogurt or ice cream for extra texture and flavor. I love packing them in lunchboxes or using them to sandwich a scoop of banana or peanut butter ice cream.
Cultural and Historical Context
Peanut butter and banana is a beloved pairing likely made iconic thanks to musicians like Elvis Presley and mid-century American comfort food trends. Chocolate chip cookies are a staple of American home baking and this mash-up merges two favorite flavor combos into irresistible comfort. Making them at home adds a homespun twist that bridges nostalgia with new tradition.
Seasonal Adaptations
Serve these alongside mugs of hot cocoa in the winter or chilled lemonade in summer Add in a pinch of cinnamon for cozy fall spice if you want to lean into autumn vibes For spring brunches try topping each cookie with a hint of flaky salt and extra chocolate chips before baking
Pin Recipe Let me tell you from experience there is nothing quite as comforting as the scent of these cookies baking in the oven and eating one still warm with chocolate melting between your fingers is one of life's simple joys.
Recipe FAQs
- → How do I achieve soft, chewy cookies?
Creaming butter and sugars thoroughly, plus using ripe banana, ensures cookies stay soft and chewy.
- → Can I substitute peanut butter with another spread?
Almond or sunflower seed butter can replace peanut butter, but the flavor profile will change.
- → Are these cookies suitable for freezing?
Yes, store cooled cookies in an airtight container in the freezer for up to two months.
- → What add-ins can enhance this dessert?
Try chopped roasted peanuts for crunch or swap chocolate chips for dark chocolate chunks for richness.
- → How should the banana be prepared?
Mash the banana until smooth; this helps integrate moisture and sweetness evenly into the dough.
- → Is this dessert vegetarian?
Yes, these cookies use vegetarian-friendly ingredients and do not contain meat products.