Peanut Butter Banana Cookies

Peanut Butter Banana Cookies are a cozy, chewy treat that bring together the creamy richness of peanut butter, the natural sweetness of ripe bananas, and the gentle chew of oats — all studded with chocolate chips for a little indulgence.

If you love the classic peanut butter and banana pairing, you might also enjoy this easy breakfast spin on the flavor combo in my chocolate peanut butter oatmeal bowl, which uses many of the same pantry favorites.

why make this recipe

There are so many good reasons to bake Peanut Butter Banana Cookies. They use ripe bananas, which makes them an excellent recipe for reducing food waste and turning slightly overripe fruit into something everyone looks forward to. The cookies come together quickly — a single bowl for wet ingredients and a simple dry mix — so they’re perfect for busy weeknights, weekend baking sessions, or when you want a wholesome snack for lunchboxes.

These cookies hit a satisfying balance of flavors and textures: nutty, creamy peanut butter; soft banana; hearty oats; and melty chocolate chips. They’re kid-friendly, portable, and versatile. Because the batter includes oats and fruit, the cookies feel more substantial than plain butter cookies, making them a good afternoon pick-me-up or an after-school treat. They’re also forgiving: you can tweak sugar levels, swap mix-ins, and still end up with a great cookie.

how to make Peanut Butter Banana Cookies

This recipe is straightforward, forgiving, and great for bakers of all levels. Read through the steps once, gather your ingredients, and you’ll have a sheet of warm cookies in about 25–30 minutes.

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

Ingredient notes and substitutions:

• If you prefer a less sweet cookie, reduce the white sugar to 1/3 cup — the bananas and chocolate give plenty of sweetness.
• Use natural peanut butter if you want a more pronounced, less-sweet peanut flavor, but expect a slightly looser dough; chilling for 20–30 minutes helps.
• For a gluten-free version, swap the all-purpose flour for an equal amount of certified gluten-free flour and use certified gluten-free rolled oats.
• If you want to reduce sodium, use unsalted butter and a low-sodium peanut butter; taste the batter before baking to adjust salt.
• You can replace semisweet chips with chopped dark chocolate, white chocolate, or dairy-free chips depending on preference.

Directions :

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixer, cream together softened butter, peanut butter, white sugar, and brown sugar until fluffy.
3. Beat in eggs one at a time followed by vanilla extract until combined.
4. In another bowl, mix flour, oats, baking soda, and salt; gradually add to the wet mixture without overmixing.
5. Fold in mashed bananas and chocolate chips until evenly distributed.
6. Scoop dough onto the prepared baking sheet, leaving space between each scoop.
7. Bake for about 12 minutes or until edges are lightly browned. Cool on a wire rack before serving.

Pro Tips for Success Peanut Butter Banana Cookies

• Use ripe bananas with brown speckles — they’re sweeter and mash more easily, which improves flavor and texture.
• Don’t overmix once you add the flour and oats; stir until just combined to keep the cookies tender.
• For uniform cookies, use a 1.5-tablespoon cookie scoop or measure dough by rounded tablespoons for consistent baking times.
• Chill the dough for 15–30 minutes if it’s too soft; this helps cookies hold their shape and produces a slightly chewier texture.
• Press a few extra chocolate chips into the tops right after baking for an attractive finish and extra melty pockets.

Flavor Variations Peanut Butter Banana Cookies

• Chocolate-Peanut Crunch: Fold in 1/2 cup chopped roasted peanuts and replace half the chocolate chips with chopped dark chocolate for extra crunch and intense chocolate flavor.
• Banana Walnut Oat: Substitute walnuts for chocolate chips and add 1/2 teaspoon cinnamon to the dry mix for a cozy spice note.
• Coconut-Peanut Butter: Replace 1/4 cup of the oats with unsweetened shredded coconut and use milk chocolate chips for a tropical twist.
• PB&J Cookie: After scooping dough, make a small indentation in each ball and add 1/2 teaspoon of your favorite jam, covering lightly with a bit more dough on top before baking.
• Double Chocolate Banana: Swap 1/2 cup of the flour for unsweetened cocoa powder and use chocolate chips for an ultra-chocolatey cookie.

Serving Suggestions Peanut Butter Banana Cookies

Serve these cookies slightly warm with a glass of cold milk for a classic match. They’re excellent with a cup of coffee or tea for an afternoon break. For a brunch spread, pair them with Greek yogurt and fresh fruit to balance the sweetness. You can also crumble a cookie over ice cream for a quick sundae topping or sandwich two cookies with a thin layer of peanut butter or cream cheese frosting for a fun treat.

Storage and Freezing Instructions Peanut Butter Banana Cookies

• At room temperature: Store baked cookies in an airtight container for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.
• In the refrigerator: Cookies will keep for up to 1 week in an airtight container. They may firm up; warm briefly in a microwave or oven to soften.
• Freezing baked cookies: Let cookies cool completely, then layer them with parchment paper in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–8 minutes.
• Freezing dough: Scoop dough onto a tray and freeze until solid, then transfer portions to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

Nutrition Facts (Per Serving) — (approximate)

Yield: about 24 cookies
Per cookie (1 serving):

• Calories: 220 kcal
• Protein: 4.7 g
• Carbs: 30 g
• Fat: 9.8 g
• Fiber: 1.9 g
• Sodium: 130 mg

Nutrition notes: These numbers are approximate and depend on factors like banana size, the exact brand of peanut butter, and whether you use salted butter. If you need precise nutrition for dietary needs, weigh the specific ingredients you use and calculate with a trusted nutrition tool.

FAQ About Peanut Butter Banana Cookies

Are these cookies healthy?

These Peanut Butter Banana Cookies include wholesome ingredients like oats and bananas, which add fiber and nutrients compared to a plain sugar cookie. However, they also contain butter, peanut butter, and chocolate chips, which contribute calories and fat. They can be part of a balanced diet when enjoyed in moderation and are a better snack option than many processed sweets because they include whole grains and fruit.

Can I make these cookies gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend and make sure your rolled oats are certified gluten-free (regular oats can be cross-contaminated). The texture will be similar, though the cookies might be slightly more tender depending on the flour blend. Chill the dough briefly if it seems soft before baking.

How ripe should the bananas be?

Use bananas that are well-ripened with brown speckles or even mostly brown skins; these are sweeter and mash smoothly, providing better banana flavor and moisture. Overripe bananas may be softer and wetter, so if your bananas are extremely mushy, reduce added sugar slightly or chill the dough before baking to control spread.

Can I use crunchy peanut butter instead of creamy?

Yes — crunchy peanut butter adds a lovely texture and small nutty bites. Keep in mind that the dough may appear slightly chunkier and the final cookie will have more texture. If you prefer a smoother cookie, stick with creamy peanut butter.

How do I prevent cookies from being too cakey or too flat?

For cakey cookies, avoid overmixing the batter and use room-temperature ingredients so they combine evenly. For cookies that are too flat, chill the dough for 15–30 minutes before baking and make sure your leavening is fresh. Also avoid overripe bananas that are very watery; if necessary, blot mashed banana on a paper towel to remove excess moisture.

Can I make these into bars or a cake?

Yes, you can turn the dough into bars by pressing it evenly into a greased 9×13-inch pan and baking at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean. The texture will be denser and chewier, similar to a blondie. Adjust baking time if your pan is shallower or deeper.

Are these cookies suitable for lunchboxes?

Absolutely. They’re portable, don’t require refrigeration for a day, and provide a mix of carbohydrates, protein, and fat that keeps kids satisfied. Pack them in an airtight container and include a small ice pack if they need to stay cooled for long periods, especially on hot days.

Can I reduce the sugar?

Yes. Because the recipe has bananas and chocolate chips, you can reduce the white sugar to 1/3 cup or replace some of the sugar with a natural sweetener like maple syrup, though syrup may affect dough consistency and baking time slightly. Taste the batter and remember that baked goods often taste less sweet than raw batter.

What’s the best way to reheat leftovers?

Warm a cookie for 8–12 seconds in the microwave to soften it or place it in a preheated 300°F (150°C) oven for 4–6 minutes to revive the texture and melt the chocolate slightly. For frozen cookies, thaw at room temperature for 10–15 minutes and then warm as desired.

Can I make these vegan?

To make a vegan version, substitute the butter with a dairy-free butter or coconut oil, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, set 5 minutes), and use dairy-free chocolate chips. The texture will be slightly different, but many bakers find the results satisfying.

Final Thoughts

These Peanut Butter Banana Cookies are a reliable, crowd-pleasing recipe that makes smart use of ripe bananas and pantry staples. They’re flexible enough to welcome many variations and straightforward enough for everyday baking. Whether you’re making them for snack time, dessert, or to use up overripe bananas, this recipe rewards a little time in the kitchen with warm cookies that taste like comfort. Enjoy baking, experimenting with mix-ins, and sharing them with friends and family — and don’t forget to keep a few hidden for yourself.

Print