Peanut Butter Banana Chocolate Chip Cookies
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Peanut butter banana chocolate chip cookies are extra soft, a little gooey, packed with flavor and oozing with melted chocolate chips. It’s a quick and easy cookie recipe and there‘s no need to chill the dough before baking. Skip the banana bread and make cookies instead!
**This recipe was originally posted in 2017 and updated Feb 9, 2025 with new photos and a slightly updated recipe to give the cookies a chewier, more cookie-like texture**
I’ve made peanut butter cookies. And I’ve made banana bread. And I’ve most definitely made chocolate chip cookies.
But for the first time, I decided to combine these 3 kitchen classics and create the most delicious, flavor packed, soft cookie recipe. Enter: peanut butter banana chocolate chip cookies.
These cookies are incredibly soft with a delicious peanut butter banana flavor and tons of chocolate chips. The saltiness of the peanut butter and the mellow banana pair together perfectly, and you’ll love the super soft cookie texture.
Note: I originally posted this cookie recipe in 2017. I recently updated the recipe so that the cookies are a little less cakey in texture. The banana adds moisture to the cookie dough – so the cookies are still very soft and tender.
Making Peanut Butter Banana Chocolate Chip Cookies
As mentioned, the brown banana adds moisture to the cookie dough and makes these cookies extra tender. Therefore, there are a few key ingredients and steps to ensure that the cookies still taste like cookies and not muffin tops.
- Start by preheating the oven to 375F (190C) and lining your cookie sheets. The slightly higher baking temperature gives these cookies slightly crispier edges – which I find necessary for this recipe.
- Then in a large bowl, you’ll beat together the butter, brown sugar, granulated sugar and peanut butter until smooth and creamy.
- Note that the butter should be softened but not starting to melt.
- Mix in the mashed banana, egg yolk and vanilla extract.
- Note that we’re only using the egg yolk (and not the entire egg). Because the banana adds so much moisture and acts as a binding agent, you don’t need the whole egg. If you use the whole egg, the cookies become too cakey in texture.
- Add in the flour, baking soda and salt. Then mix together starting with the mixer on a low speed and gradually increasing to medium speed until combined.
- Be careful measuring the flour. Whisk first, then spoon into dry measuring cups and level off the top. Using a scale will be the most accurate.
- Then stir in the chocolate chips. I always reserve 1/4 cup for dotting on the top of each cookie after they come out of the oven.
- Scoop the dough into balls with about 1 1/2 tablespoons of dough each, and place about 2 inches apart on the lined cookie sheets. Note that you do not need to roll the dough into balls. The dough will be sticky – which is expected.
- If you prefer your cookies a little thinner, press down the cookie dough balls slightly.
- The cookies will bake in the preheated oven for about 9-11 minutes or until the tops look just set. When they come out of the oven, I like to dot a few extra chocolate chips on top of each cookie.
So if you have brown bananas on your counter, I encourage you to try these peanut butter banana cookies. Soft, flavorful and loaded with chocolate chips – you’ll love the flavor combo and how simple the recipe is.
For peanut butter and banana treats, try these other favorites:
- Banana Cupcakes with Peanut Butter Frosting
- Peanut Butter Banana Bread
- Banana Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams) , softened to room temp
- 1/2 cup peanut butter (120 grams)
- 1/2 cup brown sugar (105 grams), light or dark – I used dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg yolk, discard the white
- 1 1/2 teaspoon vanilla extract
- 1/3 cup mashed banana (80 ml), about 1 small banana
- 1 1/2 cups all-purpose flour (188 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup chocolate chips (about 270 grams)
Instructions
- Preheat the oven to 375F (190C) and line your cookie sheets with baking paper or baking mats.
- Beat together the butter, brown sugar, granulated sugar and peanut butter until smooth and creamy (there will still be sugar granules).
- Add in the egg yolk, vanilla and mashed banana. Beat together until smooth.
- Turn the mixer down to low speed and carefully mix in the flour, baking soda and salt.
- Then turn off the mixer and stir in 1 1/4 cup chocolate chips. The batter will be very soft and sticky.
- Form the dough into balls about 1 1/2 tablespoons each (I use a cookie scoop). Drop 2 inches (about 5 cm) apart on the lined cookie sheets. Optionally, press the dough balls down slightly.
- Bake one cookie sheet at a time for 8-11 minutes or until the tops look just set and the edges are starting to turn golden. Dot the tops of each cookie with a few extra chocolate chips. Cool on the tray for at least 10 minutes before transferring to a wire rack
Notes
- Peanut Butter: I recommend using smooth peanut butter. If using natural peanut butter be sure to stir the peanut butter very well before measuring.
- Banana: You’ll need about 1 small spotty banana. Mash first, then measure.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details are an estimate only and based on 1 cookie, assuming the recipe yields 40 uniform cookies.
Thank you so much for this recipe! I make these all the time now! 🙂