Peanut Butter Banana Cookies Recipe

Introduction

These Peanut Butter Banana Cookies are a delightful blend of creamy peanut butter and sweet ripe bananas, offering a soft and chewy texture with a touch of chocolate. Perfect for a quick treat or an afternoon snack, they bring comfort and flavor together in every bite.

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

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixer, cream together the softened butter, peanut butter, white sugar, and brown sugar until the mixture is fluffy.
3. Step 3: Beat in the eggs one at a time, then add vanilla extract and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overmixing.
5. Step 5: Fold in the mashed bananas and semisweet chocolate chips evenly throughout the dough.
6. Step 6: Scoop the dough onto the prepared baking sheet, spacing each cookie to allow for spreading.
7. Step 7: Bake for about 12 minutes or until the edges are lightly browned. Let the cookies cool on a wire rack before serving.

Tips & Variations

• For a nuttier flavor, try using crunchy peanut butter instead of creamy.
• Add chopped walnuts or pecans for extra texture.
• Substitute chocolate chips with raisins or dried cranberries for a different twist.
• If you prefer softer cookies, slightly underbake by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm in the oven at 300°F (150°C) for a few minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Make sure to thaw and drain any excess liquid before mashing to avoid making the dough too wet.

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free for safe results.

Peanut Butter Banana Cookies Recipe

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★★★★★

4.7 from 91 reviews

• Author: Hugo
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Peanut Butter Banana Cookies are a delightful blend of creamy peanut butter, ripe bananas, and hearty oats, resulting in moist, chewy treats perfect for any occasion. With a touch of chocolate chips for added sweetness, these cookies offer a wholesome twist on a classic favorite.

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Ingredients

Scale 1x2x3x

Wet 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
• 3 medium ripe bananas (mashed)

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 cup semisweet chocolate chips

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a mixer, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until the mixture is fluffy and well combined, creating a smooth base for the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract to enhance flavor.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, rolled oats, baking soda, and salt, mixing well to evenly distribute the leavening agent and salt.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which helps keep the cookies tender.
6. Fold in Bananas and Chocolate Chips: Carefully fold in the mashed ripe bananas and semisweet chocolate chips until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheet, leaving enough space between each to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for about 12 minutes or until the edges are lightly browned, indicating they are perfectly cooked.
9. Cool Before Serving: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring a firm texture.

Notes

• Ensure bananas are very ripe for the best sweetness and moisture.
• Do not overmix the dough to avoid tough cookies.
• You can substitute semisweet chocolate chips with nuts or raisins for variation.
• Store cookies in an airtight container for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Banana Cookies, Oat Cookies, Chocolate Chip Cookies, Chewy Cookies, Easy Cookie Recipe, Banana Cookies