Peanut Butter Banana Cookies
Soft and chewy Peanut Butter Banana Cookies made with simple ingredients. Perfect for snacking, naturally sweet, and ready in just 20 minutes!
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