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Peanut butter banana cookies broken in half and stacked on top of each other.
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4.80 from 10 votes

Peanut Butter Banana Chocolate Chip Cookies

Peanut Butter Banana Chocolate Chip Cookies are extra soft, a little gooey & packed with flavor. If you like your chocolate chip cookies a little cakey - or if you love the combination of peanut butter and banana - then these are for you!
Prep Time15 minutes
Cook Time8 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Banana Chocolate Chip Cookies, Peanut Butter Banana Cookies
Servings: 40 cookies
Author: Fiona Dowling

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

  1. Peanut Butter: I recommend using smooth peanut butter. If using natural peanut butter be sure to stir the peanut butter very well before measuring.
  2. Banana: You'll need about 1 small spotty banana. Mash first, then measure. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Details are an estimate only and based on 1 cookie, assuming the recipe yields 40 uniform cookies. 

Nutrition

Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.4mg