Peanut Butter Banana Cookies
Peanut Butter Banana Cookies are a no brainer kind of cookie. Peanut butter and bananas go hand in hand in sandwiches so why not in cookies? They bake up soft with lightly crisp edges and just enough sweetness to make them feel like a real reward. If you have a ripe banana sitting on the counter and a jar of peanut butter in the pantry, you’re already halfway there. This is an easy cookie that fits into everyday baking without a big plan.
They have that classic fork-pressed peanut butter cookie look so everyone will think they’re getting a regular peanut butter cookie but they’re in for a surprise at the first bite. Banana in these cookies brings flavor and keeps them soft and tender.
When you’ve got an extra banana hanging around and banana bread feels like too much work these cookies are the perfect answer. They’re quick to make, easy to share, and taste great.
Ingredients for Peanut Butter Cookies
This recipe relies on pantry basics most people have on hand plus one ripe banana for moisture and flavor. The banana doesn’t need to be super overripe for this recipe.
- unsalted butter
- light brown sugar
- creamy peanut butter
- egg
- vanilla extract
- all purpose flour
- salt
- baking soda
- banana–doesn’t need to be overripe and soupy
- granulated sugar for rolling
Notes On This Recipe
You don’t want to use an overripe, soupy banana because it adds too much moisture to the cookie dough and can throw off the moisture level of your cookies. Instead of holding their shape, the cookies may spread too much, bake up soft in the center, or turn more cake-like than chewy.
Very overripe bananas also have a stronger flavor that can overpower the peanut butter. A ripe banana with brown speckles is ideal because it gives sweetness and banana flavor without making the dough overly wet.
To Store These Cookies
Keep these cookies in a well covered container at room temperature for up to three days. Let the cookies cool completely before stacking them for storage.
For longer storage you can freeze them. Lay the baked cookies on a baking sheet in the freezer. Once frozen slide them into a resealable bag and freeze for up to three months.
To enjoy they after freezing remove as many cookies as needed from the freezer. Thaw them at room temperature. They also reheat well for a few seconds in the microwave.
Peanut Butter Banana Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- Pinch salt
- 3/4 tsp baking soda
- 1/4 cup banana mashed
- 1/3 cup sugar for rolling
Instructions
- Preheat the oven to 350°F
- Line baking sheets with parchment paper
- In a mixing bowl beat the butter and brown sugar together for about 2 minutes
- Add peanut butter egg vanilla salt baking soda and mashed banana
- Mix for 1 to 2 minutes until well combined
- Gradually add the flour and mix just until combined
- Do not overmix
- Scoop the dough using a cookie scoop
- Roll each dough ball in sugar
- Place on the prepared baking sheet
- Flatten each cookie slightly with a fork
- Bake for 10 to 12 minutes until lightly golden
- Remove from the oven and let rest for 3 to 4 minutes before serving
Video
Notes
- Use a ripe banana for better flavor and texture
- Cookies will continue to set as they cool
