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.
2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup light brown sugar, packed
1/2 cup mashed banana (or 1 medium banana sliced)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1/3 cup granulated sugar (optional, for rolling)
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.
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.
Find it online: https://recipesbyjanet.com/peanut-butter-banana-cookies-recipe/