These Peanut Butter Banana Chocolate Chip Cookies are a collision of my favorite three ingredients. The peanut butter adds an irresistible saltiness while the mashed bananas bring a lot of sweetness, along with a fabulous cakey texture.
So, I had a baby somewhat recently. In the first few weeks after giving birth, before I’d received approval to start exercising again, I was full of daydreams about how awesome it was going to be to get back in shape. I pictured intense, sweat-drenched workout sessions and virtuous meals chock full of fresh vegetables. In my head I was going to be a healthy beast.
“A cookie? Why, no thank you,” Imaginary Liz said, “I wouldn’t care for one. I’ve given up all sugars and am ever so happy about it. Watch me do handstand push-ups!”
Ummmm…yeah. Reality is a little different than what I’d imagined. For one, working out post-baby is hard. Hard time-wise, and energy-wise, and body-wise. I’m a long way from handstand push-ups.
For another, I keep making cookies like a fool, and turning down a cookie is WAY HARDER than any grueling workout. Especially when those cookies are peanut butter banana chocolate chip cookies.
These cookies are a collision of three of my favorite baking ingredients. When I first saw a version of this recipe on How Sweet It Is, I practically slapped my forehead, sitcom-style—why hadn’t I ever thought to combine these flavors in a classic chocolate chip cookie?
The peanut butter (and peanut butter chips) in the recipe add an irresistible saltiness, while the mashed bananas bring a lot of sweetness, along with a fabulous cakey texture.
Because of the bananas, these cookies will stay soft for days, which is a blessing—or curse—if you’re like me and hate crispy or hard cookies. Stupid delicious cookies, ruining my imaginary willpower.
And the very BEST thing about these cookies? They are the perfect vehicles for ice cream sandwiches!
Their soft texture means that they can be eaten straight from the freezer without chipping a tooth, and they’re so flavorful they pair perfectly with a plain vanilla ice cream filling. (But of course, you could use chocolate, peanut butter, or a variety of other ice cream flavors instead.)
I didn’t think to make ice cream sandwiches until we’d eaten more than half the batch of cookies, and truthfully, I’m sort of glad. I did enough damage on the plain cookies, who knows how many ice cream sandwiches I would have eaten? (Hint: it’s a large number that rhymes with “shmelve.”)
So in the end, I’m not as health-minded as I like to think I am, and the post-baby shape-up is slow going indeed. But at least I know I can make a mean cookie.
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- Pumpkin Chocolate Chip Cookies
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- Truffle-Stuffed Chocolate Chip Cookies
- Salted Caramel Ice Cream Sandwiches
Banana Bread Tiramisu
Chocolate-Dipped Frozen Bananas
Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 4 oz unsalted butter
- 3 oz peanut butter, (about 1/3 cup)
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup mashed ripe bananas, from about 1 1/2 bananas
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the butter and the peanut butter in a large microwave-safe bowl, and microwave in 30-second intervals until the butter is melted. Stir the two together and set the bowl aside to cool to room temperature.
- In a small separate bowl, whisk together the flour, baking soda, and salt.
- Add both sugars to the bowl of melted butter and peanut butter, and whisk them together until the sugars are wet and everything is combined. Add the egg yolk and the vanilla extract, and whisk again until they’re incorporated. Add the mashed banana and whisk once more, stirring until everything is combined.
- Whisking all the while, slowly add the dry ingredients. Once all the drys are added, switch to a spatula and stir everything together, scraping the bottom and sides of the bowl. Add the milk chocolate and peanut butter chips and stir until your dough is smooth and there are no dry spots of flour remaining.
- Use a cookie scoop or tablespoon to drop balls of dough onto a parchment-lined baking sheet. Bake at 350 for 11-12 minutes, until golden around the edges and puffed and just set in the center. Once completely cool, store in an airtight container at room temperature for up to a week.
- These are also an excellent base for ice cream sandwiches. If you want to do turn them into sandwiches, press a scoop of slightly softened ice cream on the bottom of a cookie, then press another cookie on top. Very gently squeeze them together, until the ice cream reaches the sides of the cookie. Roll the sides in sprinkles, nuts, or miniature chocolate chips. If you won’t be eating them immediately, wrap each sandwich individually in plastic wrap and store in the freezer.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
ohhh maaann!! YUM! I’m trying my very best to eat healthy, but my goodness these cookies are tempting me and let’s not even talk about the ice cream sandwich.
YES PLEASE 😉
Is it ok if u use regular butter I don’t have unsalted thanks.
Hi Jen. You can use regular butter, but I recommend leaving out the salt later in the recipe or you’ll run the risk of having salty cookies. Good luck!
It’s okay… ice cream sammies get me EVERY TIME! Especially when the cookies are perfect (and those kids who like crunchy cookies are super weird) 🙂
I do not have parchment paper, is greased cookie sheet okay?
Hi Andi,
Regular cookie sheets are fine–you don’t even need to grease them! You might want to wash them in between batches if you find they’re getting greasy, though. Enjoy!
Congratulations on the baby! I too was anxious to get started in the gym only to realize that it was nearly impossible. I ultimately got back into shape by walking a minimum of three miles a day with my son in a carrier and nursing.
Also, the cookies look great. In fact, I just pinned this.
Hi – I am excited to make these cookies for my boyfriend! He loves soft cookies and the flavor combinations of salty and sweet sounds so delicious. I’m worried with the ripe banana and the sugar amounts listed in the recipe, that the cookie may be too sweet. In your opinion woudl you recommend I reduce the sugars a bit, or stay true to the recipe? I’m a newbie so appreciate your advice! Thank you!
Hi Allene, if you’re worried about the cookies being too sweet you could reduce the sugar by a bit–I wouldn’t recommend reducing by more than 1/4-1/3 cup, though. To be honest I didn’t think they tasted sweeter than regular chocolate chip cookies–the peanut butter helps cut any sweetness from the banana. So if you enjoy the sweetness of regular chocolate chip cookies you should be fine, if you’re sensitive to sweetness reduce the sugar by up to 1/3 cup. Let me know how they turn out and what your boyfriend thinks!
Thanks for the tip!
I ended up reducing the sugar for 2 reasons:
1) I used semi-sweet chocolate chips since Whole Foods ran out of milk chocolate
2) I didn’t use any peanut butter chips..Whole Foods also ran out)
So figured just by that, I had reduced the sweetness factor. The cookies came up great..he loved them! Thank you so much for posting your recipe!
Awesome! That seems like the best of both worlds…a slightly less sweet cookie, without having to tweak any of the main ingredients. Genius, I say. So glad your boyfriend enjoyed them!
I tested the first batch only to realize that more peanut butter is needed. I added the egg white whipped. I don’t regret my decision because they following batches tasted like peanut butter, chocolate and a lightly of banana.
This has turned out to be my favorite cookie of all time. I am not a baker, but this recipe is easy to follow and I’ve had great results every time. During the pandemic, I now make sure I order extra bananas every week. I have tried varying the amounts of chocolate chips and peanut butter chips according to the recipients’ chocolate tastes. I do need to cook them a little longer since I don’t flatten them on the sheet.
Very good chocolate chip cookies but disappointed that you can’t taste any banana whatsoever.
Hi Pam! Sorry to hear the cookies were a bit of a bust. I find that using very ripe bananas gives the best results as far as banana flavor.
The cookies was really good. I made a double batch. Can someone explain to me why did they turn out kind of flat but fantastic?
Hi Chantenay! I’m sorry they turned out flat. There can be a lot of reasons this would happen. Some of the most common reasons are: 1. the baking soda you used could have been expired, 2. your oven might be baking hotter than you think (try using an oven thermometer if you want to check it), 3. you might have mis-measured an ingredient – happens to the best of us. If you don’t think any of these were the reasons, give me some more information and I can try to help you troubleshoot more. All the best.