Name: Peanut Butter Banana Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup butter (softened); 1/2 cup creamy peanut butter; 1/2 cup white sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 cups rolled oats; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 medium ripe bananas (mashed); 1 cup semisweet chocolate chips

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Peanut Butter Banana Cookies are a warm, homey treat that balances nutty richness with mellow banana sweetness from the very first bite. If you’re looking for an easy, crowd-pleasing cookie that uses ripe bananas and pantry staples, this recipe fits the bill — and if you love those same chocolate-and-peanut flavors in breakfast form, you might also enjoy a richly flavored chocolate peanut butter oatmeal bowl for a similar taste profile at breakfast. This article will walk you through why these cookies are worth baking, how to make them step by step, useful tips, tasty variations, storage advice, nutrition info, and answers to common questions.

Why make Peanut Butter Banana Cookies

These Peanut Butter Banana Cookies are comfort-food baking at its simplest. They combine three ingredients that often live in the back of the pantry and fruit bowl — peanut butter, oats, and ripe bananas — into a batter that yields soft, slightly chewy cookies studded with chocolate. There are several reasons to make them:

They’re forgiving. The dough is forgiving to slight measurement or mixing variations, which makes this recipe great for beginner bakers and busy home cooks.
They rescue ripe bananas. Instead of letting bananas go to waste, mash and fold them into cookie dough to add moisture, natural sweetness, and a tender crumb.
They add fiber and texture. Rolled oats bring hearty texture and whole-grain interest that pairs beautifully with peanut butter.
They’re customizable. The base is friendly to swaps — use different mix-ins, add spices, or mix in chopped nuts or seeds.
They’re approachable for families. Kids can help mash bananas, scoop dough, and press chocolate chips into the tops before baking.

Besides flavor, these cookies strike a balance between being indulgent (butter + peanut butter + chocolate) and everyday-friendly (oats + bananas + modest sugar). They’re perfect for an afternoon snack, lunchbox treat, or something sweet with a cup of coffee or milk.

How to make Peanut Butter Banana Cookies

This section explains the full process from prepping to baking, breaking down the recipe’s steps so you can bake with confidence. Read through the directions once before you start to make sure everything is at hand and your oven is preheated.

Ingredients and notes

Ingredients :

1/2 cup butter (softened), 1/2 cup creamy peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 medium ripe bananas (mashed), 1 cup semisweet chocolate chips

Ingredient notes and simple swaps

Butter and peanut butter: Using creamy peanut butter keeps the cookie texture consistent. If you prefer more peanut texture, substitute part of the creamy peanut butter with crunchy. For dairy-free cookies, use an equal amount of dairy-free margarine or coconut oil (expect a slightly different mouthfeel).
Sugars: The mix of white and brown sugar helps the cookies brown and stay slightly chewy. You can use all brown sugar for deeper flavor or a light sugar swap like coconut sugar at a 1:1 ratio.
Flour and oats: For a slightly denser cookie, replace up to 1/2 cup of flour with whole-wheat flour. Rolled oats give the best texture; instant oats will make the cookie softer and finer in crumb.
Bananas: Use ripe, spotty bananas for the best sweetness and moisture. Overripe, very dark bananas will work and provide more sweetness and banana flavor.
Chocolate chips: Semisweet is classic, but milk chocolate, dark chocolate, or chopped chocolate bars will all work. Consider adding toasted nuts in place of some chips for crunch.
Salt and baking soda: Do not omit the baking soda — it helps leaven the dough and interact with the bananas for lift. If you use salted butter, reduce the added salt to 1/4 teaspoon.

Directions :
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper., In a mixer, cream together softened butter, peanut butter, white sugar, and brown sugar until fluffy., Beat in eggs one at a time followed by vanilla extract until combined., In another bowl, mix flour, oats, baking soda, and salt; gradually add to the wet mixture without overmixing., Fold in mashed bananas and chocolate chips until evenly distributed., Scoop dough onto the prepared baking sheet, leaving space between each scoop., Bake for about 12 minutes or until edges are lightly browned. Cool on a wire rack before serving.

Step-by-step practical tips while baking

Bring room-temperature ingredients together: Let the butter and eggs sit at room temperature for about 30 minutes before mixing to help them combine more smoothly. The softened butter creams more uniformly with peanut butter and sugar.
Properly mash the bananas: Use a fork or potato masher to break the bananas down into a lump-free mash. Small chunks are fine if you like bursts of banana, but large pieces can create uneven baking pockets.
Don’t overmix once flour is added: Mix until the dry ingredients are just incorporated. Overmixing develops gluten and can make cookies tougher.
Portioning dough: Use a medium cookie scoop (about 1.5 tablespoons) or a spoon to make even cookies. Arrange them 2 inches apart on the sheet to allow for gentle spreading.
Watch the bake time: Oven temperatures vary. Start checking at 10 minutes; cookies are done when the edges are lightly browned but centers still look slightly soft — they’ll continue to set while cooling.

Pro Tips for Success Peanut Butter Banana Cookies

Chill the dough for firmer cookies. If you prefer a thicker and slightly chewier cookie, chill the dough for 20–30 minutes before scooping and baking. Chilled dough spreads less.
Use ripe but not completely liquid bananas. Bananas with a few dark spots are ideal — too overripe and the dough becomes runny and harder to shape.
Toast the oats for deeper nuttiness. Spread the oats on a tray and toast at 325°F (160°C) for 5–7 minutes before mixing; let them cool to room temperature first for a toasted flavor boost.
Try a two-bake for crunchy edges. Bake for the standard time, remove cookies to a wire rack, then return them to the oven for 2–3 minutes if you want crisper edges.
Measure by weight for consistency. If you bake often, weigh your flour and oats for the most consistent cookies — a cup of flour can vary by how it’s scooped.

Flavor Variations Peanut Butter Banana Cookies

Nutty & Seedy: Fold in 1/2 cup chopped roasted peanuts and 2 tablespoons chopped roasted sunflower seeds for crunch and extra protein.
Cinnamon-Chocolate Swirl: Add 1 teaspoon ground cinnamon to the dry ingredients and swap half the chocolate chips for dark chocolate chunks for a warmer spice profile.
Coconut-Chocolate Banana: Replace 1/2 cup of the oats with 1/2 cup unsweetened shredded coconut and use dark chocolate chips for a tropical twist.
Raisin & Date Boost: Swap chocolate chips for 1 cup mixed raisins and chopped dates for a naturally sweet, chewy version.
Peanut Butter Cup Lovers: Chop mini peanut butter cups and fold them into the dough instead of chips for an indulgent peanut-butter-forward cookie.

Serving Suggestions Peanut Butter Banana Cookies

With a cold glass of milk: Classic pairing — let the chocolate soften and the cookie texture shine with a chilled beverage.
Morning on-the-go: These cookies make a portable breakfast. Pack one with Greek yogurt and fruit for a balanced start to the day.
Dessert plate: Warm a cookie briefly in the microwave and serve with a scoop of vanilla ice cream for a quick a la mode dessert.
Snack box: Include a cookie with slices of apple and a few nuts for an afternoon energy boost.
Party platter: Arrange cookies on a platter alongside small bowls of extra chocolate chips, chopped nuts, and fresh banana slices so guests can customize.

Storage and Freezing Instructions Peanut Butter Banana Cookies

Short-term storage

Counter: Keep baked cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to maintain softness — the bread will help keep them from drying out.
Refrigerator: If your kitchen is warm or you prefer a chilled cookie, store them in an airtight container in the fridge for up to 7 days. Chilled cookies firm up and taste great paired with tea.

Long-term storage and freezing

Freeze baked cookies: Arrange completely cooled cookies on a tray and freeze for 1 hour to flash-freeze. Then transfer to a freezer-safe bag or container, separating layers with parchment. Frozen cookies maintain best quality for up to 3 months.
Freeze dough for later: Scoop cookie dough onto a parchment-lined tray and freeze until solid, then transfer the frozen dough balls to a bag. Bake from frozen — add 2–3 extra minutes to the bake time.
Thawing: To thaw frozen baked cookies, sit them at room temperature for 15–30 minutes or warm them in a 300°F oven for a few minutes. Dough balls can be baked directly from frozen as noted.

Quick reheating tips

Microwave for 8–12 seconds to soften.
Warm in a 325°F oven for 3–5 minutes to refresh the crisp and make chocolate slightly melty again.

Nutrition Facts (Per Serving) — Peanut Butter Banana Cookies

Serving size: 1 cookie (recipe makes about 24 cookies)

Calories: ~215 kcal
Protein: ~4.6 g
Carbohydrates: ~29.7 g
Fat: ~9.7 g
Fiber: ~2.0 g
Sodium: ~140 mg

Notes on the nutrition estimate

Nutrition values are approximate and will vary depending on precise ingredient brands and the size/yield of your batch. This estimate assumes the recipe yields about 24 cookies and uses typical commercial ingredients (creamy peanut butter, semisweet chocolate chips, and standard rolled oats).
To reduce calories or sugar, scale down the chocolate chips or use a lower-sugar sweetener. To increase fiber and protein, use a portion of whole-grain flour or add ground flaxseed or protein powder.

FAQ About Peanut Butter Banana Cookies

How ripe should my bananas be for these cookies?

For best results, use bananas that are ripe and spotted with brown — they’ll mash easily and contribute natural sweetness and moisture. Bananas that are slightly soft with a few dark spots are ideal. Very overripe bananas that have turned mostly black can be used, but the banana flavor and sweetness will be stronger and the dough looser; reduce any added liquid in other recipes or refrigerate the dough briefly to make scooping easier.

Can I make these cookies gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that already contains xanthan gum, and use certified gluten-free oats to ensure safety for gluten-intolerant people. The texture will be slightly different — sometimes a touch crumblier — so you might chill the dough for 10–20 minutes before baking to help with shape and spreading.

Can I make this recipe without eggs?

You can replace each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes) or a chia egg. Use 2 flax eggs for the recipe. Eggs provide structure and moisture, so expect the cookies to be a bit denser and chewier with egg substitutes, but they will still taste delicious and be suitable for egg-free diets.

How can I prevent the cookies from spreading too much?

Make sure the butter is only softened, not melted, and the dough isn’t too warm when you scoop it onto the sheet. Chilling the shaped dough for 20–30 minutes will reduce spread and give you slightly thicker cookies. Also, check that you measured flour and oats accurately—too little dry ingredients causes excessive spreading.

Can I reduce the sugar without sacrificing texture?

Yes. You can reduce the white sugar by up to 25% and compensate slightly with a touch more mashed banana or a tablespoon of maple syrup if you want sweetness balance. If you remove too much sugar, cookies may be less tender and a bit drier, but adding mashed banana helps preserve moisture and softness.

What’s the best way to get an even mix of bananas and chocolate chips?

First, mash the bananas until mostly smooth, then fold them in gently at the end after the dry ingredients are incorporated. Add chocolate chips last and fold just until they’re distributed — overmixing after the chips are added can break them and change the dough texture. Scrape the bowl a few times to capture any stir-in that clings to the sides.

Are these cookies suitable for lunchboxes or travel?

Absolutely. They travel well when kept in an airtight container and are sturdy enough for a lunchbox. If packing for warm days, include an ice pack if you’re worried about chocolate melting. For longer travel, individually wrap cookies to preserve freshness and prevent them from sticking together.

Can I make the dough ahead of time?

Yes. Cookie dough stores well in the refrigerator for up to 48 hours; let it sit chilled until ready to bake. Many bakers find that chilled dough produces better flavor and texture as the ingredients relax. You can also scoop dough balls and freeze them for batch baking later.

What if I want a chewier cookie instead of cakey?

For chewier cookies, slightly underbake them: remove from the oven when the centers still look soft and the edges are set. Also, increasing the ratio of brown sugar to white sugar (substituting some white sugar with brown) helps make cookies chewier because brown sugar adds moisture. Adding an extra tablespoon of butter or peanut butter can also increase chewiness.

Can I add oats in place of some flour to make a heartier cookie?

Yes — replacing up to 1/2 cup of flour with additional rolled oats will yield a heartier, more textured cookie. If you replace more than 1/2 cup, the dough may be too dry and the cookies will be chewier and denser. Consider pulsing some oats in a food processor to create oat flour for a smoother texture when reducing regular flour.

Final Thoughts

Peanut Butter Banana Cookies combine pantry staples and overripe fruit into a genuinely satisfying cookie that’s both approachable and adaptable. Whether you’re baking to use up bananas, making an easy treat for kids, or looking for a quick dessert before guests arrive, this recipe reliably delivers a soft, slightly chewy cookie studded with chocolate. Experiment with the variations to make it your own, and use the storage tips to keep a batch on hand for snack emergencies. With a few tweaks, this base recipe can become an everyday favorite or a special-occasion sweet — either way, it’s a welcome addition to any home-baker’s repertoire.