Peanut Butter Banana Chip Cookies (Printable)

Soft cookies with peanut butter, banana, and chocolate chips. Perfectly chewy and packed with sweet flavor.

# Ingredient list:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup creamy peanut butter
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large ripe banana, mashed (about 1/2 cup)
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt

→ Add-Ins

12 - 1 cup semi-sweet chocolate chips

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat together unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Incorporate the mashed ripe banana, egg, and vanilla extract into the butter mixture, blending until smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Avoid overmixing.
06 - Gently fold semi-sweet chocolate chips into the dough.
07 - Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing each cookie approximately 2 inches apart.
08 - Bake for 11 to 13 minutes or until the edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses up overripe bananas you would otherwise toss
  • Ready in under thirty minutes start to finish
  • Only basic pantry ingredients required
  • Soft with a perfect balance of peanut and chocolate flavor
  • Kid friendly and freezer friendly
02 -
  • High in protein thanks to peanut butter and egg
  • Freezes beautifully for make ahead treats
  • Good way to save overripe bananas from going to waste
03 -
  • For extra bakery style cookies sprinkle a pinch of flaky sea salt over each scoop of dough before baking
  • Let your butter and egg come fully to room temperature for better blending and rise
  • Test the doneness by touching the top gently it should barely spring back and not leave an indent
  • A good cookie scoop makes portioning faster and results in even cookies every time
  • Nothing brings out the flavor of peanut butter cookies like using the freshest possible peanut butter so check your jar for the best aroma

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