Peanut Butter Banana Cookies Recipe

Why You’ll Love This Recipe

These cookies are not only delicious but also incredibly simple to make. The combination of peanut butter and banana creates a rich, naturally sweet flavor, while the cookies stay soft and chewy. Whether you’re craving a quick treat or need something to satisfy your sweet tooth, this recipe is a must-try. They’re perfect for breakfast, snacks, or even as a lunchbox treat. Plus, they require minimal effort, making them an ideal recipe for busy days.

Ingredients

• 2 cups all-purpose flour

• ½ cup butter, softened

• ½ cup peanut butter

• ½ cup light brown sugar, packed

• ½ cup mashed banana (or 1 medium banana sliced)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• Pinch of salt

• ⅓ cup granulated sugar (optional, for rolling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer for about 2 minutes.

3. Add the peanut butter, egg, vanilla extract, salt, baking soda, and mashed banana. Mix for another 1-2 minutes until well combined.

4. Slowly add in the flour, mixing until just combined. Avoid overmixing the dough.

5. Scoop spoonfuls of dough onto the prepared baking sheet. You can gently flatten them with the back of a spoon or roll the dough into balls and then flatten.

6. Optionally, roll the cookie dough balls in granulated sugar before flattening for extra sweetness and texture.

7. Bake for 10-12 minutes, or until the cookies are lightly golden brown.

8. Remove from the oven and let cool on a wire rack for about 3-4 minutes before transferring to a serving plate.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Total Time: 20 minutes

Variations

• Nut Butter Variations: Swap out the peanut butter for almond, cashew, or sunflower seed butter for a different flavor.

• Sweeteners: Replace light brown sugar with dark brown sugar or granulated sugar. You can also add 2 teaspoons of molasses if using granulated sugar.

• Add-ins: Consider adding chocolate chips, cinnamon, honey, or maple syrup for added flavor.

• Texture: For a crunchier texture, add some chopped nuts to the batter.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. Alternatively, keep them in the refrigerator for up to a week. If you prefer them warm, simply pop them in the microwave for a few seconds before serving.

FAQs

1. Can I use a different type of nut butter?

Yes! Almond, cashew, or sunflower seed butter are all great alternatives to peanut butter.

2. How do I store the cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

3. Can I freeze these cookies?

Yes, you can freeze the cookies for up to 3 months. Simply place them in a freezer-safe container or bag.

4. Can I use overripe bananas for this recipe?

Yes, overripe bananas work perfectly in this recipe. They provide natural sweetness and moisture to the cookies.

5. How can I make these cookies sweeter?

For extra sweetness, you can add chocolate chips, drizzle with honey, or sprinkle some granulated sugar on top before baking.

6. Can I use a hand mixer instead of an electric mixer?

Yes, a hand mixer works just as well as an electric mixer for this recipe.

7. Can I add chocolate chips to the dough?

Yes! Chocolate chips go wonderfully with the peanut butter and banana flavors. Add ⅓ to ½ cup to the batter before baking.

8. What should I do if my dough is too sticky?

If your dough feels too sticky, try refrigerating it for about 30 minutes before scooping and baking.

9. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

10. How do I know when the cookies are done?

The cookies are done when they are lightly golden brown on the edges. They may still appear soft in the center, but they will firm up as they cool.

Conclusion

Peanut Butter Banana Cookies are a quick, easy, and flavorful treat that’s perfect for any occasion. With just a few simple ingredients, you can create soft, chewy cookies that will satisfy your cravings in no time. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit!

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Peanut Butter Banana Cookies Recipe

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These Peanut Butter Banana Cookies are a deliciously easy treat that combines the creamy richness of peanut butter and the natural sweetness of bananas. Perfect for busy days, they come together quickly with minimal ingredients, offering a chewy, flavorful snack that’s ideal for breakfast, lunchboxes, or a satisfying dessert. Whether you’re using overripe bananas or experimenting with different nut butters, these cookies are versatile and sure to please your taste buds.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20 minutes
• Yield: 24 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

½ cup butter, softened

½ cup peanut butter

½ cup light brown sugar, packed

½ cup mashed banana (or 1 medium banana sliced)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

⅓ cup granulated sugar (optional, for rolling)

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Instructions

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

• In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer for about 2 minutes.

• Add the peanut butter, egg, vanilla extract, salt, baking soda, and mashed banana. Mix for another 1-2 minutes until well combined.

• Slowly add in the flour, mixing until just combined. Avoid overmixing the dough.

• Scoop spoonfuls of dough onto the prepared baking sheet. You can gently flatten them with the back of a spoon or roll the dough into balls and then flatten.

• Optionally, roll the cookie dough balls in granulated sugar before flattening for extra sweetness and texture.

• Bake for 10-12 minutes, or until the cookies are lightly golden brown.

• Remove from the oven and let cool on a wire rack for about 3-4 minutes before transferring to a serving plate.

Notes

• If the dough is too sticky, chill it for about 30 minutes before scooping.

• You can freeze the cookies for up to 3 months in an airtight container or freezer-safe bag.

• Add-ins like chocolate chips, cinnamon, or nuts can give the cookies extra flavor and texture.