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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.
Arlene Garcia says
They’re pretty good. My granddaughter loves them. They would be so much easier to make if it gave an actual amount of banana I doubled the recipe and put four medium bananas in it and it made the batter way too runny. Thank you.
Anne Marie Johnston says
She said to use three bananas in the write up.
Jackie B-G says
These are very tasty and filling but my problem is with storage. Originally I cooled the cookies on wire rack. They had a slight crisp edge. After storing in container, they are very very soft. How did you store to keep them ?
Karly Campbell says
Hi Jackie! These are cakey cookies, so they’re pretty soft. I stored them in a cookie jar.
Ter says
Can you make this diabetic. Using stevia, diabetic brown sugar and almond flour
Karly Campbell says
You could likely use an alternative sweetener, but almond flour doesn’t generally swap 1:1 for flour.
Jen Johnston says
I used Monk fruit sugar in mine and the cookies were great.
Karly Campbell says
Thanks for sharing, Jen!
Mary Weber says
Great cookies! I thought they would spread because the dough seemed soft. I’m glad I didn’t add more flour, as they puffed up nicely and were perfect! I didn’t make mine quite as big on case they showed, so I actually got almost 4 dozen cookies.
Karly Campbell says
So glad you trusted the process and gave these a try! 🙂
Elizabeth Sklar says
I’m planning on making these tomorrow and adding some Reese’s Peanut Butter chips to them
Karly says
That will be delicious! 🙂
Sherry Thompson says
The choir loved these cookies! I take a basket of baked goodies to church every Sunday morning for the choir, everyone loved these and many asked for the recipe, it’s a winner!
Karly says
So happy to hear that! Thanks, Sherry!
Diane B. says
I did some substitutions since I wanted to experiment and had the ingredients in my pantry. I used no sugar added pb, erythritol blend for the sugar and almond flour for the flour. They came out delicious and a bit lower in calories.
Karly says
Thanks for sharing, Diane!
Pamela Davis says
These were delicious cookies! We are major cookie snobs at my house, and my boys and husband went crazy for these! They are a delightful cross between banana bread and a chocolate chip cookie. So yummy!!!
Karly says
I’m so glad they were a hit! 🙂
Nancy says
Wow!!!! These really pack a flavor punch!!! They are the perfect cross between banana bread and a chocolate chip cookie!!! Thanks for sharing!
Karly says
So glad you enjoyed them, Nancy! 🙂