Why You’ll Love This Recipe
Peanut Butter Banana Cookies are incredibly easy to make, perfect for using up ripe bananas. They’re soft, chewy, and packed with flavor. The best part? You can whip them up with just basic pantry staples and enjoy warm cookies in no time. Whether you’re craving a quick snack or a sweet treat, these cookies are sure to hit the spot!
Ingredients
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2 cups all-purpose flour
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1/2 cup butter (1 stick), softened
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1/2 cup peanut butter
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1/2 cup light brown sugar, packed
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1/2 cup mashed banana (about 1 medium banana)
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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Pinch of salt
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1/3 cup granulated sugar (optional, for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper and set aside.
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In a large bowl, cream the softened butter and brown sugar together using an electric mixer for 2 minutes.
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Add the peanut butter, egg, vanilla extract, salt, baking soda, and mashed banana. Mix well for 1-2 minutes.
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Slowly add the flour and combine until just mixed. Avoid overmixing.
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Using a mini ice cream scoop or tablespoon, place scoops of dough onto the baking sheet. Gently flatten with a spoon or fork.
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(Optional) Roll dough balls in granulated sugar before placing them on the baking sheet for a slightly sweet exterior.
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Bake for 10-12 minutes or until the cookies are lightly golden brown.
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Allow cookies to cool on a wire rack for 3-4 minutes before serving.
Servings and Timing
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Servings: 24 cookies
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Prep time: 10 minutes
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Cook time: 10 minutes
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Total time: 20 minutes
Variations
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Sugar swap: Replace light brown sugar with dark brown sugar or granulated sugar.
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Nut butter alternatives: Swap peanut butter for almond butter, cashew butter, or sunflower seed butter.
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Add-ins: Mix in chocolate chips, cinnamon, honey, or maple syrup for added flavor variations.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. Reheat by microwaving for 10-15 seconds or warming them in a preheated oven for a few minutes.
FAQs
Can I use a different nut butter in these cookies?
Yes! Almond butter, cashew butter, or sunflower seed butter are all great alternatives.
How can I make these cookies softer?
Reduce the baking time slightly or add an extra tablespoon of butter to keep them soft.
Can I freeze these cookies?
Yes! You can freeze the dough or baked cookies for later enjoyment.
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water).
How do I know when the cookies are done baking?
The cookies should be lightly golden brown around the edges when done.
Can I add chocolate chips to the dough?
Absolutely! Chocolate chips pair wonderfully with the banana and peanut butter flavors.
Are these cookies gluten-free?
No, this recipe uses all-purpose flour. You can experiment with gluten-free flour if needed.
Can I use ripe bananas that are a bit overripe?
Yes, overripe bananas work perfectly for this recipe as they provide natural sweetness.
What should I do if my dough is too sticky?
If the dough is too sticky, chill it in the fridge for 15-20 minutes before scooping.
Can I make these cookies dairy-free?
To make the cookies dairy-free, use dairy-free butter and peanut butter.
Conclusion
Peanut Butter Banana Cookies are a quick, delicious, and customizable treat that can be made in under 30 minutes. With simple ingredients and endless variations, these cookies are perfect for any occasion. Whether you enjoy them as an afternoon snack or a comforting dessert, they are sure to satisfy your cravings!
Print
Peanut Butter Banana Cookies Recipe
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These easy and delicious Peanut Butter Banana Cookies combine the sweetness of ripe bananas with the rich flavor of peanut butter for the perfect soft and chewy treat. Made with simple pantry ingredients, these cookies come together in just 20 minutes, making them an ideal snack or dessert for busy days. Customize with add-ins like chocolate chips or spices to suit your taste!
Ingredients
2 cups all-purpose flour
1/2 cup butter (1 stick), softened
1/2 cup peanut butter
1/2 cup light brown sugar, packed
1/2 cup mashed banana (about 1 medium banana)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1/3 cup granulated sugar (optional, for rolling)
Instructions
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
-
In a large bowl, cream together softened butter and brown sugar using an electric mixer for 2 minutes.
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Add peanut butter, egg, vanilla extract, salt, baking soda, and mashed banana. Mix for 1-2 minutes until fully combined.
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Gradually add the flour and mix until just combined. Avoid overmixing.
-
Using a mini ice cream scoop or tablespoon, place scoops of dough onto the baking sheet. Gently flatten with a spoon or fork.
-
(Optional) Roll dough balls in granulated sugar for a slightly sweet exterior.
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Bake for 10-12 minutes, or until the cookies are lightly golden brown.
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Allow cookies to cool on a wire rack for 3-4 minutes before serving.
Notes
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Sugar Swap: You can swap the light brown sugar for dark brown sugar or granulated sugar.
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Nut Butter Alternatives: Almond butter, cashew butter, or sunflower seed butter work well as alternatives to peanut butter.
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Storage: Store cookies in an airtight container for up to 3 days at room temperature or refrigerate them for up to a week. Freeze for up to 3 months.
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Dough Consistency: If your dough is too sticky, chill it in the fridge for 15-20 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
