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These PEANUT BUTTER BANANA COOKIES are the perfect cross between banana bread and peanut butter cookies! Thick, cake-like cookies loaded with peanut butter, banana, oats, and chocolate chips! You’ll want to keep your cookie jar stocked with these cookies.
Is my family the only one that seems to go through phases with bananas?
Like, they want them so I buy them and then they eat them all super quickly.
So I buy more and…nope. No one in this house eats bananas anymore.
I’d be annoyed, but instead I just turn the bananas into things like my classic banana bread. Or maybe my chocolate banana bread. Or how about this blueberry banana bread?
I mean, the bananas aren’t going to go to waste, whether my family eats them for a snack or not. 😉
This time around, I took that bunch of bananas and made peanut butter banana cookies.
We love these thick cookies!
Normally, I’m not a huge fan of cake-y cookies, but it works here, because you’ve got a banana bread vibe going on, but in cookie form! So fun!
Tools Needed:
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Cookie Scoop: Using a cookie scoop ensures that your cookies are all the same size, which means they’ll bake evenly! Plus, cookie scoops just make the job super easy. We have 3 sizes, but for this cookie recipe, we used a large scoop to make big, fat, bakery-style cookies.
Mixer: This recipe is easy to mix with either a stand mixer or a hand mixer. Either work great for creaming the butter and mixing the cookies properly.
Mashed Bananas:
This recipe calls for 3 medium bananas, mashed. That generally equals around 1 cup of mashed banana.
How To Freeze!
Cookies freeze beautifully either before baking or after!
To freeze before baking (our preferred method), scoop dough into balls and place on a cookie sheet in the freezer for one hour. Transfer the hardened cookie dough to a freezer safe bag and freeze for up to 3 months. Bake as directed, adding an extra minute or two in the oven, if needed.
To freeze already baked cookies, cool completely and then wrap individually in plastic wrap and place in a freezer bag. Thaw overnight on the counter before eating.
More cookie recipes!
- Air Fryer Oreos
- Ranger Cookies
- Perfect Chocolate Chip Cookies
- Keto Snickerdoodles
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Cookie Pie
Peanut Butter Banana Cookies
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
- Preheat oven to 375 degrees. Line a baking sheet with parchment or spray with nonstick spray.
- In the bowl of your mixer cream together the butter, peanut butter, and sugars until light and fluffy.
- Beat in the eggs and vanilla.
- In a separate bowl stir together the flour, oatmeal, baking soda, and salt.
- Add the dry ingredients to the butter and sugar and beat until just combined.
- Mix in the mashed bananas and chocolate chips until well incorporated.
- Use a large cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.
- Cool on a wire rack.
Debbie says
Followed the recipe & it was a big hit in my household. I actually have Buns In My Oven as a “go to” for recipes. Thank You!
Karly says
Oh gosh, love to hear that! Thanks, Debbie!
Michelle says
Terrible!! No taste. They went straight in the trash. What a waste of ingredients.
Karly says
No taste? It’s peanut butter, banana, sugar…not sure what you were expecting, but these flavors are pretty predomiant here.
Jill says
My batter was so loose. I put it in the frig for 30 min and they still did not cook all the way through.
Karly says
Oh no, sorry to hear that! I wonder if your bananas were just a bit large? I’ve never had an issue with the batter being too loose.
Sharon Rodeffer says
I made this recipe today and I really liked them. I will make them again and I will add a little more vanilla. I added nuts to mine and white chocolate chips as I didn’t have any semi sweet. It was fine. Thank you
Karly says
Sounds delicious, Sharon!
Sue Thoren says
These are great cookies! I used butter flavored crisp instead of the butter and baked them for 13-1/2minutrs due to high altitude! Will make them again!
Yuna says
They were easy to put together and delicious, my fiancé loved them too. Used white chocolate chips instead of dark, because that’s what I had, and also added 2 tsp cinnamon. They turned out great, fluffy inside, crunchy outside.
M Sargeant says
Not really a cookie. More like a muffin shaped like a cookie. It was alright.
BJ says
Hi Amy, decided to make these today, I did add extra for flavour, always do in baking. I added full 1tsp cinnamon, 1/8 tsp. 1/8 tsp. All Spice, 1/8 Nutmeg. Instead of 1 Cup chocolate chips, I added 1/2 cup Chocolate chips,
1/2 cup walnuts and a tab bit extra pure vanilla. They turned out big and fluffy and soft, like a muffin texture. Excellent. Thanks for sharing your basic recipe.
Will make them again soon.?
Amy says
Hello. Can this be made in a cupcake form? If so, will the oven temperature be the same and for how many minutes?
Karly says
Hi Amy! These are definitely cakey cookies but they’re not as light and airy as a cupcake. Are you wanting actual cupcakes or cookies baked in a cupcake tin? I haven’t tested either so I can’t help, but just want to be sure that if you do try baking them in a tin, you realize they won’t have the texture of a traditional cupcake.
Amy says
Hey Karly. I did it in a cupcake liner (makes 24) So I used the recipe, removing the oats, and replaced the butter with veg. oil and leaving it in the oven for 20 minutes. Came out really good. More like a muffin taste. You should try it. Thanks for the recipe 🙂
M schilling says
Great recipe! Needed to use up some ripe bananas. Recipe made about 30 good sized cookies. Light texture good banana/peanut butter flavor. Will definitely make again!
Amy says
Hi. I want to not add the rolled oats. Will any of the other ingredients change??
Karly says
Hi Amy! We’ve only made this with the oats. You would definitely need more flour or less liquid without the oats, but as I haven’t tested it, I can’t say how much in either direction.
Chelsea says
Absolutely delicious. Love them and will definitely be making them again. No substitutions, fab as is!
Randi says
Nice and balanced flavor, almost a muffin texture, but not “banana bread”, awesome!
Karly says
Thanks, Randi!
Renee says
Just made these tonight, and they turned out great! I substituted 1/2cup of all-purpose flour with whole wheat, but otherwise exactly as per the recipe. You definitely taste more banana than peanut butter, but they are very delicious. Thanks for this recipe!
Karly says
So glad you enjoyed them!
Lola Osinkolu | Chef Lola's Kitchen says
My children love peanut butter cookies, can’t wait to try them with the banana bread addition!
Karly says
Hope you enjoy, Lola!