Peanut Butter Banana Chip Cookies

Soft and chewy Peanut Butter Banana Chip Cookies are the answer to every craving for something sweet and satisfying My family cannot get enough of the combination of creamy peanut butter ripe banana and melty chocolate chips These cookies turn out pillowy on the inside with a subtle hint of banana and little bursts of chocolate in every bite—a playful remix of the classic cookie tray staple

The first time I baked these cookies it was on a rainy afternoon when I needed to keep bored kids busy We all took turns mashing bananas and scooping dough and within half an hour the whole house smelled incredible Now they are our go to recipe when we want something homey but a little different

Ingredients

• Unsalted butter softened: gives the cookies a rich tender texture Always use good quality butter for a creamier result
• Creamy peanut butter: brings nutty flavor and softness Make sure it is smooth not chunky
• Light brown sugar and granulated sugar: these add both moisture and a caramel sweetness Look for fresh soft brown sugar for best texture
• Ripe banana mashed: the riper the banana the more sweetness and banana flavor Choose one with plenty of brown spots
• Large egg: helps bind everything together always use room temperature eggs for smoother dough
• Vanilla extract: rounds out the flavors with warm aroma Choose pure extract over imitation
• All purpose flour: gives structure to the cookies Fresh unbleached flour is best
• Baking soda and baking powder: help the cookies spread and rise check that your leaveners are fresh by testing them in water
• Salt: enhances the flavors do not skip
• Semi sweet chocolate chips: provide melty pockets of chocolate Use good quality chips or chop up a baking bar for bigger pools of chocolate

Instructions

Preheat and Prepare the Baking Sheets:

Start by setting your oven to three hundred fifty degrees Fahrenheit and lining two baking sheets with parchment paper This prevents sticking and gives you a tidy clean up later

Cream the Butters and Sugars:

Place the softened butter peanut butter brown sugar and granulated sugar in a large mixing bowl Beat them together using a mixer on medium speed for two to three minutes until the mixture is light in color and fluffy This process traps air and makes the cookies extra soft

Incorporate Banana Egg and Vanilla:

Add your mashed ripe banana egg and vanilla extract into the creamed mixture Beat until everything looks completely smooth and homogeneous You want no streaks of banana for even flavor throughout

Combine the Dry Ingredients:

In a separate bowl whisk together flour baking soda baking powder and salt Whisking aerates the flour and ensures the leaveners are evenly distributed

Mix Wet and Dry Mixtures:

Gradually add the dry mixture to your wet ingredients Do this in two or three batches mixing gently between each addition until just combined At this stage stop mixing as soon as you no longer see any dry flour Pvermixing makes cookies tough

Fold in Chocolate Chips:

Use a spatula or wooden spoon to gently fold the chocolate chips into the dough This step ensures even chocolate distribution without overworking the dough

Shape and Bake:

Scoop heaping tablespoon sized mounds of dough and arrange them on your prepared baking sheets spacing them about two inches apart to allow them to spread as they bake

Bake Until Just Set:

Bake the cookies for eleven to thirteen minutes Watch for edges turning lightly golden while the centers still look a bit soft This yields perfectly chewy cookies Let the cookies cool on the tray for five minutes then transfer to a wire rack to cool completely

Save Pin

This recipe uses ripe banana to add natural moistness and a hint of sweetness My kids take turns tasting the dough and always argue about the best part the gooey chips or the tender crumb These cookies have become a delicious shared memory

Storage Tips

Once fully cooled store these cookies in an airtight container at room temperature for up to four days To freeze arrange in a single layer separated by parchment paper to keep them from sticking then transfer to a zip top bag or airtight container and freeze for up to two months Let them thaw at room temperature or microwave for a few seconds for that fresh baked feel

Ingredient Substitutions

If you want a deeper flavor swap in dark chocolate chunks in place of semisweet chips or use crunchy peanut butter for added texture To make these dairy free substitute the butter for a plant based baking spread Gluten free one for one blends work too just expect a softer texture

Serving Suggestions

Serve these cookies slightly warm with a glass of cold milk or tuck them into lunchboxes for a fun midday treat They also make a sweet after school snack when paired with apple slices I love bringing a batch to family gatherings or cookie swaps as they never last long

Cultural and Seasonal Context

Peanut butter and banana is an iconic pairing ever since Elvis made it famous in his favorite sandwiches Making these cookies is like a nod to that quirky combo but in a cozy baked form They are especially popular in summer when bananas ripen fast and you want to avoid waste or whip up a treat with what you have on hand

Seasonal Adaptations

Try swapping chocolate chips for white chocolate or butterscotch in the fall Around Halloween stir in some colorful candy coated chocolates For a festive winter spin add a teaspoon of cinnamon and a handful of chopped walnuts

Success Stories

When I made this recipe for a bake sale they disappeared in minutes and even the peanutbutter skeptics came back for seconds Many readers have written to say these cookies turned their kids into banana fans Others have shared that freezing and reheating them works perfectly for busy workday breakfasts

Freezer Meal Conversion

Scoop dough onto a baking sheet and freeze until firm Once frozen transfer the dough balls to a freezer bag When baking bake directly from frozen just add two to three extra minutes You get freshly baked cookies whenever you want

Save Pin

These cookies bring comfort on any day and make baking with family both fun and memorable Try your favorite variation and savor every chewy bite

Recipe FAQs

→ Can I substitute crunchy peanut butter?

Yes, crunchy peanut butter works well and adds extra texture. Just ensure any peanut pieces are evenly distributed for consistent bites.

→ How ripe should the banana be?

Use a fully ripened banana with brown spots for the best sweetness and flavor integration into the dough.

→ Are these suitable for freezing?

Yes, both the cookie dough and baked cookies freeze well. Store in an airtight container for up to two months.

→ Can I use dark chocolate instead of chips?

Absolutely! Swap in dark chocolate chunks for a richer flavor or use milk chocolate for extra sweetness.

→ What can I do to make the cookies crunchier?

Bake them a minute longer or stir in chopped roasted peanuts for increased crunch and nutty flavor.

→ Is it possible to make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend but check other ingredients for allergens.