If you have overripe bananas on your counter and crave something sweet, these peanut butter banana chocolate chip cookies are the answer. They are thick, pillowy-soft, and packed with creamy peanut butter and melty chocolate chips, making them the perfect way to use up spotty bananas without making bread.
These cookies are a total game-changer for anyone who loves that sweet-and-salty combo. By using mashed banana in the dough, we get an incredibly moist texture that stays soft for days. It’s like your favorite banana bread and a bakery-style peanut butter cookie had a delicious baby. Plus, since the banana acts as a natural binder, this recipe is completely egg-free, making it a fantastic option if you’re out of eggs or baking for someone with allergies.
Key Takeaways
- Great Use for Ripe Bananas: Finally, a delicious alternative to standard banana bread that uses up those brown, spotty fruits.
- Egg-Free Recipe: The mashed banana binds the ingredients together, so no eggs are needed!
- Pillowy Soft Texture: These aren’t crispy wafers; they are thick, soft, and almost cake-like in the middle.
- Quick & Easy: No complex equipment required—just a mixer and a few bowls.
- If you love this flavor combination but want something even simpler, try my 4 Ingredient Peanut Butter Banana Bars next!
Why You’ll Love This Peanut Butter Banana Chocolate Chip Cookies
- The Perfect Flavor Triad: Peanut butter, banana, and chocolate is a holy trinity of flavors. You get the nutty richness, the fruity sweetness, and the decadent chocolate all in one bite.
- Stay-Soft Texture: Thanks to the moisture in the bananas, these cookies don’t dry out. They stay tender and chewy for days after baking.
- Pantry Staples: You likely have everything you need in your kitchen right now. No fancy flours or strange additives.
- Kid-Friendly: These are a massive hit with kids (and adults who act like kids). They are perfect for lunchboxes or after-school snacks.
- Wholesome Boost: While they are definitely a treat, bananas add a nice little dose of potassium and dietary fiber, so you can feel just a tiny bit better about having a second one.
- Customizable: You can swap the chips for nuts, dried fruit, or even white chocolate depending on what you have on hand.
- For another classic cookie jar staple that everyone loves, you have to check out my Classic Chocolate Chip Cookies recipe.
Food or Cultural Background
I still remember the first time I made these. I had three incredibly sad-looking bananas staring at me from the fruit bowl. I was honestly just tired of making banana bread. Don’t get me wrong, I love a slice of warm bread, but I wanted something I could grab and go—something a little more indulgent.
I decided to mash them up and throw them into a peanut butter cookie base, and y’all, the result was magic. The kitchen smelled like a cozy bakery on a Sunday morning. There is something so nostalgic about the smell of warm peanut butter and caramelized bananas.
It reminds me of those “Elvis” sandwiches my dad used to talk about, but in a much more shareable, less messy form. It’s comfort food at its finest, utilizing humble ingredients to make something spectacular. If you are in the mood for the classic loaf, though, my Moist Banana Bread is always there for you.
Ingredients for Peanut Butter Banana Chocolate Chip Cookies
| Ingredient | Notes / Substitutes |
|---|---|
| Bananas | Use very ripe, spotty bananas for the best sweetness and moisture. You’ll need about 1/2 cup mashed. |
| Peanut Butter | Creamy, processed peanut butter (like Jif or Skippy) works best for texture. Natural styles can be too oily. |
| Butter | Unsalted butter, softened to room temperature. If using salted, skip the added salt. |
| Sugars | A mix of brown sugar (for chewiness) and white sugar (for crisp edges) is ideal. |
| Flour | All-purpose flour is perfect here. Measure by spooning and leveling to avoid dense cookies. |
| Chocolate Chips | Semi-sweet is my favorite to balance the sugar, but milk chocolate works too. |
| Cornstarch | My secret weapon for keeping cookies soft and tender. |
| Vanilla Extract | Use pure vanilla extract for the best flavor depth. |
If you have extra bananas and peanut butter left over, you can prep breakfast for tomorrow with my Peanut Butter Banana Overnight Oats.
Equipment Needed
- Electric Hand Mixer or Stand Mixer (to cream the butter and sugars)
- Large Mixing Bowl
- Medium Bowl (for dry ingredients)
- Cookie Scoop (I use a medium #40 scoop for uniform cookies)
- Baking Sheets
- Parchment Paper (or silicone baking mats)
- Wire Cooling Rack
How to Make Peanut Butter Banana Chocolate Chip Cookies Step-by-Step
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line your large baking sheets with parchment paper so nothing sticks.
- Mash the Bananas: In a small bowl, mash your ripe bananas thoroughly with a fork until they are almost liquid with just a few small lumps. Measure out exactly 1/2 cup to ensure the dough isn’t too wet.
- Cream the Wet Ingredients: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes. You want it light and fluffy. Beat in the mashed banana and vanilla extract until combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until streaks of flour disappear. Do not overmix!
- Fold in Chips: Switch to a spatula and gently fold in the chocolate chips (and any nuts if you’re using them).
- Scoop and Bake: Use your cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake and Cool: Bake for 10–12 minutes. They will look slightly underdone in the center but set on the edges—that’s perfect. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time sets the texture.
While these are baking, if you’re looking for a fun baking project for the weekend, take a look at these Chocolate Filled Rolled Crepes.
Expert Tips for the Best Results
- Measure Bananas Correctly: This is the most common mistake! Bananas vary wildly in size. Don’t just use “1 banana”—mash it and measure out exactly 1/2 cup. Too much banana makes the cookies gummy; too little makes them dry.
- Don’t Overmix: Once you add the flour, mix only until combined. Overworking the dough activates the gluten and can turn your soft cookies into tough pucks.
- Use the Right Peanut Butter: I really recommend using a standard creamy peanut butter like Jif or Skippy. Natural peanut butters that separate often lead to spreading and greasy cookies because the oil separates during baking.
- Let Them Set: Because these are egg-free and use fruit for moisture, they are very soft when they first come out of the oven. That 5-minute rest on the hot baking sheet is crucial for them to firm up enough to move.
- Get that “Bakery Look”: Save a few chocolate chips to press into the tops of the warm cookies right after they come out of the oven. It makes them look professionally styled!
- Speaking of bakery style, if you love thick, massive cookies, my Levain Bakery Chocolate Chip Cookie recipe is a must-try.
What to Serve with Peanut Butter Banana Chocolate Chip Cookies
- Ice Cold Milk: There is truly nothing better than dunking a warm, chocolatey cookie into a glass of cold milk.
- Hot Coffee: The bitterness of coffee cuts through the sweetness of the banana and chocolate perfectly.
- Ice Cream Sandwiches: Take two cookies and sandwich a scoop of vanilla bean ice cream in the middle. Trust me on this one.
- After a Cozy Meal: These are the perfect dessert to follow up a comforting comfort food dinner like my Easy Baked Spaghetti.
Storing and Reheating Tips
- Countertop: Store these cookies in an airtight container at room temperature for up to 3–4 days. Place a slice of white bread in the container with them to keep them extra soft.
- Freezing: You can freeze the baked cookies for up to 3 months. Layer them with parchment paper in a freezer-safe bag. Thaw on the counter for an hour before eating.
- Reheating: If you want that fresh-out-of-the-oven vibe, pop a cookie in the microwave for about 10–15 seconds. The chocolate chips get all melty again!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 185 kcal |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 110mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Sugars | 14g |
| Protein | 3g |
| Potassium | 95mg |
Nutrition information is estimated and may vary based on specific brands of ingredients and cooking methods used.
FAQs About Peanut Butter Banana Chocolate Chip Cookies
Why are my banana cookies cakey?
Banana cookies are naturally softer and fluffier than regular cookies because of the high moisture content in the fruit. They tend to have a texture somewhere between a cookie and a muffin top. To minimize this, ensure you measure your flour correctly (spoon and level) and don’t add extra banana.
Can I use frozen bananas?
Yes! Thaw the frozen bananas completely first. Important: Drain off the excess clear liquid that comes out during thawing before mashing them. If you add that extra liquid, your dough will be too runny and the cookies will spread too much.
Do these cookies need to be refrigerated?
No, they can be stored at room temperature in an airtight container for up to 4 days. However, because they are moist, if you live in a very humid climate, keeping them in the fridge can prevent them from getting sticky or spoiling too fast.
Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend (like King Arthur or Bob’s Red Mill). The texture might be slightly more delicate, but the banana and peanut butter help hold it together well.
Final Thoughts
I hope you love these Peanut Butter Banana Chocolate Chip Cookies as much as my family does. They are such a simple, joyful way to turn those neglected bananas into something everyone will fight over. The combo of soft banana, salty peanut butter, and sweet chocolate is just unbeatable.
If you give this recipe a try, please leave a comment and let me know how it turned out! I’d love to hear if you added any fun mix-ins like walnuts or cinnamon. And if you are looking for another scratch-made favorite, don’t miss my Gooey Butter Cookies From Scratch. Can’t wait to see your photos!
Don’t forget to join our foodie community! We’re always sharing new tips and tricks. Follow us on Pinterest for daily inspiration and come say hi on Facebook—I love seeing what you’re cooking up in your kitchens.
Soft & Chewy Peanut Butter Banana Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies don’t stick.
- In a small bowl, mash the ripe bananas thoroughly with a fork until they are almost liquid with very few small lumps remaining. Measure out exactly 1/2 cup for the recipe.
- In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes until the mixture is light and fluffy. Beat in the mashed banana and vanilla extract until combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until the streaks of flour disappear. Be careful not to overmix the dough.
- Switch to a spatula and gently fold in the chocolate chips.
- Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes. The cookies will look slightly underdone in the center but set on the edges—this is perfect for a soft texture.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.