The first time I tasted peanut butter, my brain lit up like a Christmas tree! The creamy texture and the salty-sweet flavor came together in that first bite. It’s no wonder why I’ve been hooked on it ever since. I’ve tried all the peanut butter banana cookies recipe in the world (hey, no judgment!).
But it was when I mixed overripe bananas in the batter that I truly understood peanut butter’s full potential for cookie-making. The combination of flavors is divine and a delicious treat no matter the occasion.
So, here I am to share my favorite recipe for peanut butter banana cookies with my fellow cookie lovers!
Why Do We Love Peanut Butter Banana Cookies?
The combination of sweet, creamy peanut butter and soft, ripe bananas creates the most heavenly snack. With a chewy texture outside, moist inside, and a slightly crisp golden brown outer layer make this cookie recipe my favorite.
These cookies are quick to make and a real crowd-pleaser. It’s the perfect balance of salty and sweet, with a hint of nuttiness from the peanuts.
Plus, it’s a super healthy snack. So, whether you eat one or two (or all of them) yourself, you can relax knowing that they’re quite good for you!
The best part, though, is that these chewy cookies take only a few simple ingredients. No running to the store for extra stuff – it’s all in your pantry!
So, why wait? Let’s get baking and have some delicious and healthy peanut butter banana cookies.
Ingredients – What You Need for Peanut Butter Banana Cookies
Butter: Room temperature and unsalted. It gives the cookies a softer texture. I used 1/2 cup of butter.
Light Brown Sugar: Adds sweetness and moisture to the cookie batter. You can also use dark brown sugar. A 3/4 cup should be enough.
Peanut Butter: Make sure you use creamy, natural peanut butter. No added sugars or oil! For this recipe, I used 1/2 cup of peanut butter. Almond butter and sunflower seed butter also make delicious alternatives.
Mashed Banana: Super ripe bananas are best for this recipe as they’re sweeter and easier to mash. No need for a fancy tool. Just use a fork and mash away! For this recipe, I used 1/2 cup of mashed banana. That’s about two medium bananas.
All-Purpose Flour: How could we do it without the main ingredient? I used 1 1/4 cups of all-purpose flour for this recipe. If you’re following a plan, whole wheat flour will keep your calorie intake in check.
You’ll also need the following:
· An egg
· 1 teaspoon of vanilla extract
· 1/4 teaspoon salt
· 3/4 tsp baking soda
· 1/3 cup sugar for rolling
Frequently Asked Questions
How Many Cookies Does This Recipe Make?
This recipe makes 24 small-sized cookies. Of course, you can double or triple the recipe.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough for up to 2 months. Make sure you wrap it in an airtight container and thaw it before baking.
What Should I Do with the Leftover Ripe Bananas?
If you have leftover ripe bananas, don’t throw them out! You can make banana bread and banana chips or even freeze them to add to smoothies.
Hope you enjoyed this recipe! Let us know how your banana peanut butter cookies turned out in the comments below. Happy baking! 🙂
How to Make Easy Peanut Butter Banana Cookies?
You know the drill: preheat the oven to 350 F, line your cookie sheet with parchment paper and set aside.
In a large bowl, mix softened butter and light brown sugar. Two minutes of mixing will give you a nice creamy texture. Whether you want to use an electric mixer or a wooden spoon is your choice. If you’re using the electric mixer, set it to medium-high speed.
Now fold the peanut butter, mashed banana, baking soda, and egg until everything is well incorporated. You’ll also need vanilla extract for its heavenly aroma and salt to balance the sweetness. Take another two minutes to mix everything nicely.
The next step is to slowly add the flour. Slowly! Too much at once will cause the batter to thicken quickly and become difficult to mix. Don’t over-mix the batter unless you want tough cookies.
Next, evenly scoop the batter to form cutesy little cookie dough balls. I prefer mine to be the same size, so I use a cookie scoop. But you can also just use a tablespoon to form little balls.
So, once you have the yummy balls of cookie dough, roll them over in sugar. It could be any type of sugar – white, brown, raw; you name it! This step will give your soft cookies an extra crunch.
Space the cookie dough balls on your parchment-lined baking sheet at least two inches apart. You want to give your cookies room for spreading. Flatten them with a fork. You can also make the classic crisscross pattern if you want to add a bit of flair.
Decorate and Bake
Now you need to decide what you want to top the cookies with. Everyone loves their peanut butter banana cookies with a little something extra, right? Some of you might love it with chocolate chips, some might want chopped peanuts, or some may go for dried cranberries. Feel free to mix and match! Go wild and add as many toppings as you want.
And then, for the most exciting part: pop them into your preheated oven and let the magic happen! Bake for 10-12 minutes or until golden brown.
Peanut butter banana cookies
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/3 cup mashed banana
- 1/3 cup sugar for rolling
- Preheat the oven to 350F degrees. Line your baking sheets with parchment paper and set aside.
- Mix softened butter and brown sugar together well for 2 minutes.
- Add in the peanut butter, egg, vanilla, salt, baking soda, and banana. Mix well for 1-2 minutes.
- Slowly add the flour and combine well, do not over mix.
- Using a cookie scooper – scoop batter and roll dough into a ball, roll each cookie ball in the sugar, and place on a lined cookie sheet. Batter should make 24 cookies.
- Use a fork to flatten the cookies, bake in the oven for 10-12 minutes until a light golden brown.
- Remove from the oven and let cool for 3-4 minutes.