Peanut butter and banana are a classic combination—creamy, rich, and naturally sweet. Now imagine them baked into soft, chewy cookies that feel like comfort food in every bite. These peanut butter banana cookies are simple to make, loaded with flavor, and perfect for everything from lunchbox treats to late-night snacks.
With just a few pantry ingredients and a ripe banana or two, you can bake a batch in under 30 minutes. The banana adds moisture and a subtle sweetness, while the peanut butter gives the cookies richness and a soft, melt-in-your-mouth texture. If you’re craving something homemade, satisfying, and easy, this is the recipe to keep on repeat.
Table of Contents
Why You’ll Love This Recipe
These peanut butter banana cookies strike the perfect balance between soft and chewy, with a texture that’s moist and tender thanks to mashed banana and creamy peanut butter. They’re quick to prepare, require no fancy equipment, and use ingredients you probably already have in your kitchen.
You’ll love how the banana adds natural sweetness and a hint of fruitiness without overpowering the rich peanut butter flavor. It also helps reduce the need for added sugar or excess fat, making this cookie recipe feel just a little bit better-for-you without sacrificing taste.
They’re a great way to use up overripe bananas, and they freeze well—so you can always have a stash ready for snack time. Whether you enjoy them plain, with oats, or with a handful of chocolate chips, these cookies are endlessly customizable and consistently delicious.
If you’re looking for a soft cookie that’s packed with flavor and made with wholesome ingredients, these peanut butter banana cookies are the kind of treat you’ll come back to again and again.
Ingredients
These soft and chewy peanut butter banana cookies come together with simple ingredients. You’ll need a few pantry staples, one ripe banana, and your favorite peanut butter.
Main Ingredients:
- 1 ripe banana (mashed, about ½ cup) – Adds moisture, sweetness, and banana flavor
- ¾ cup creamy peanut butter – Use natural or traditional depending on your preference
- ½ cup brown sugar – Helps keep the cookies soft and adds a slight caramel note
- 1 large egg – Binds the ingredients and helps with structure
- 1 teaspoon vanilla extract – Enhances both peanut butter and banana flavors
- ½ teaspoon baking soda – For light lift and softness
- ¼ teaspoon salt – Balances sweetness
- ¾ cup all-purpose flour – Keeps the cookies soft but structured
- ½ cup quick oats (optional) – Adds texture and a bit of heartiness
- ¼ to ½ cup mini chocolate chips (optional) – For a chocolatey twist
Ingredient Notes:
- Bananas: Overripe bananas with brown spots work best—they mash easily and provide better sweetness and moisture.
- Peanut Butter: Creamy peanut butter makes the dough smoother, but chunky peanut butter adds crunch. Almond butter or sunflower seed butter are great alternatives to peanut butter in this recipe.
- Sugar: Brown sugar is ideal, but you can use coconut sugar or a blend of brown and white sugar if preferred.
- Oats: These add chewiness and fiber. You can omit them for a smoother cookie or swap in oat flour for extra softness.
This ingredient list makes about 18–20 small cookies or 12 larger ones, depending on your scoop size.
Instructions
Follow these simple steps to make soft, chewy peanut butter banana cookies that come together in one bowl and bake up in minutes.
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Mash the Banana
- Use a fork to mash the ripe banana in a large bowl until no lumps remain.
- The banana should be fully mashed with no large chunks to ensure even texture in the cookies.
Step 3: Mix Wet Ingredients
- Add peanut butter, brown sugar, egg, and vanilla extract to the mashed banana.
- Mix thoroughly until the texture becomes smooth and fully combined.
Step 4: Add Dry Ingredients
- Sprinkle in the baking soda and salt, then add the flour and optional oats.
- Mix just until everything is combined. If using, fold in mini chocolate chips or any mix-ins.
Step 5: Scoop the Dough
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing them about 2 inches apart.
- For a traditional look, gently flatten the cookies with a fork in a crisscross pattern or leave them rounded for a puffier cookie.
Step 6: Bake the Cookies
- Bake for 9–11 minutes, or until the edges are set and lightly golden. The centers will look soft—that’s okay.
- Do not overbake, as they continue to firm up while cooling.
Step 7: Cool and Enjoy
- Allow the cookies to sit on the tray for 5 minutes before moving them to a cooling rack.
- Once cooled, enjoy immediately or store in an airtight container at room temperature for up to 4 days.
These cookies are best enjoyed soft and fresh but also freeze well for later snacking.
Pro Tips and Variations
These peanut butter banana cookies are simple to make, but a few smart tips can make them even better. Whether you’re baking a classic batch or want to try something new, these ideas will help you get the best results every time.
Pro Tips for Perfect Cookies
- Use overripe bananas: The darker and softer the banana, the sweeter and more flavorful your cookies will be.
- Don’t overmix the dough: Stir until just combined. Overmixing can make cookies dense or dry.
- Scoop evenly: Use a cookie scoop or tablespoon for consistent sizes so they bake evenly.
- Flatten gently: If you like thinner cookies, press them lightly with a fork before baking. For thicker cookies, leave them as-is.
- Avoid overbaking: These cookies should look slightly underdone in the center when you remove them from the oven. They’ll finish setting as they cool.
Easy Variations to Try
- Add chocolate chips: Stir in mini chocolate chips or chunks for extra sweetness and texture.
- Oatmeal twist: Mix in rolled oats or oat flour for a chewier cookie with more fiber.
- Nuts or seeds: Add chopped walnuts, pecans, or sunflower seeds for crunch and nutrition.
- Swap the nut butter: Use almond butter, cashew butter, or sunflower seed butter as a peanut-free alternative.
- Healthier option: Use natural peanut butter and reduce sugar slightly if your bananas are very ripe.
- Vegan version: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and ensure all other ingredients are plant-based.
Serving Suggestions
These peanut butter banana cookies are as versatile as they are delicious. Whether you’re serving them as a quick snack, packing them in a lunchbox, or enjoying them with a warm drink, they’re always a hit.
Great Ways to Serve These Cookies
- With a hot drink: Pair them with a cup of coffee, tea, or warm milk for a cozy afternoon treat.
- Lunchbox favorite: These cookies hold up well in storage and travel, making them a great option for kids’ lunchboxes or office snacks.
- On the go: Grab a few for a quick breakfast bite or pre-workout energy boost.
- Dessert sandwich: Spread a little peanut butter or chocolate hazelnut spread between two cookies for a fun twist.
- With yogurt or fruit: Serve alongside sliced bananas or a dollop of Greek yogurt for a satisfying and balanced snack.
Storage Tips
- Room temperature: Keep cookies in an airtight container for up to 4 days.
- Refrigerator: Store them chilled for slightly firmer texture; lasts up to a week.
- Store fully baked cookies in the freezer for as long as 2 months. Thaw at room temperature before serving.
- Freeze the dough: Roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
No matter how you serve them, these soft peanut butter banana cookies offer a chewy texture and naturally sweet flavor that makes them hard to resist.
Conclusion
Soft, chewy, and full of flavor, these peanut butter banana cookies are a simple treat that never disappoints. With just a few basic ingredients and minimal prep time, they offer a satisfying combination of sweetness, richness, and texture in every bite.
Whether you’re using up ripe bananas, baking with kids, or just craving something homemade, this cookie recipe delivers consistent, delicious results. The blend of peanut butter and banana gives the cookies natural moisture and a soft center that stays fresh for days.
Once you try them, these cookies may just become your go-to for quick bakes, healthy-ish snacks, or sweet moments shared with others.
Peanut Butter Banana Cookies
Ingredients
Main Ingredients:
- 1 ripe banana mashed, about ½ cup – Adds moisture, sweetness, and banana flavor
- ¾ cup creamy peanut butter – Use natural or traditional depending on your preference
- ½ cup brown sugar – Helps keep the cookies soft and adds a slight caramel note
- 1 large egg – Binds the ingredients and helps with structure
- 1 teaspoon vanilla extract – Enhances both peanut butter and banana flavors
- ½ teaspoon baking soda – For light lift and softness
- ¼ teaspoon salt – Balances sweetness
- ¾ cup all-purpose flour – Keeps the cookies soft but structured
- ½ cup quick oats optional – Adds texture and a bit of heartiness
- ¼ to ½ cup mini chocolate chips optional – For a chocolatey twist
Ingredient Notes:
- Bananas: Overripe bananas with brown spots work best—they mash easily and provide better sweetness and moisture.
- Peanut Butter: Creamy peanut butter makes the dough smoother but chunky peanut butter adds crunch. Almond butter or sunflower seed butter are great alternatives to peanut butter in this recipe.
- Sugar: Brown sugar is ideal but you can use coconut sugar or a blend of brown and white sugar if preferred.
- Oats: These add chewiness and fiber. You can omit them for a smoother cookie or swap in oat flour for extra softness.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Mash the Banana
- Use a fork to mash the ripe banana in a large bowl until no lumps remain.
- The banana should be fully mashed with no large chunks to ensure even texture in the cookies.
Step 3: Mix Wet Ingredients
- Add peanut butter, brown sugar, egg, and vanilla extract to the mashed banana.
- Mix thoroughly until the texture becomes smooth and fully combined.
Step 4: Add Dry Ingredients
- Sprinkle in the baking soda and salt, then add the flour and optional oats.
- Mix just until everything is combined. If using, fold in mini chocolate chips or any mix-ins.
Step 5: Scoop the Dough
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing them about 2 inches apart.
- For a traditional look, gently flatten the cookies with a fork in a crisscross pattern or leave them rounded for a puffier cookie.
Step 6: Bake the Cookies
- Bake for 9–11 minutes, or until the edges are set and lightly golden. The centers will look soft—that’s okay.
- Do not overbake, as they continue to firm up while cooling.
Step 7: Cool and Enjoy
- Allow the cookies to sit on the tray for 5 minutes before moving them to a cooling rack.
- Once cooled, enjoy immediately or store in an airtight container at room temperature for up to 4 days.
Notes
Nutrition Information
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 85mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1.2g
- Sugars: 8g
- Protein: 3g
FAQs
Can you put bananas in peanut butter cookies?
Yes, bananas work well in peanut butter cookies. Mashed banana adds natural sweetness and moisture, which helps create a soft, chewy texture. It also pairs perfectly with the rich flavor of peanut butter.
Why are peanut butter cookies always dry?
Peanut butter cookies can turn out dry if they’re overbaked or have too much flour. Using a softening ingredient like mashed banana, brown sugar, or natural peanut butter helps retain moisture and keeps the cookies soft.
How does peanut butter affect baking?
Peanut butter adds fat, richness, and structure to cookie dough. It also provides a deep, nutty flavor and contributes to the cookie’s texture, making it more dense and chewy compared to butter alone.
What makes peanut butter cookies soft?
A combination of brown sugar, mashed banana, and not overbaking the cookies keeps them soft. Letting them rest on the baking sheet before transferring them also helps them finish baking gently without drying out.
What can bananas replace in cookies?
Bananas can replace eggs, oil, or part of the sugar in cookies. One mashed banana equals roughly one egg or ¼ cup of oil. It brings extra moisture, mild sweetness, and subtle banana taste to the cookies.
Do eggs and peanut butter go together?
Yes, eggs and peanut butter work well together in cookie recipes. The egg helps bind the dough and adds structure, while the peanut butter adds richness and flavor. Together, they create a balanced cookie texture.
What makes a good cookie?
A good cookie is balanced in flavor, soft or crispy based on preference, and baked just right. Fresh ingredients, proper measurements, and not overbaking are key. For soft cookies, moisture from banana or brown sugar helps.
Why press peanut butter cookies?
Pressing peanut butter cookies helps them bake evenly and gives them their signature crisscross pattern. It also flattens the dough slightly, which helps with shaping and consistency during baking