Got ripe bananas? These easy Peanut Butter Banana Chocolate Chip Cookies are WAY more fun than making banana bread and so delicious too! Super soft and absolutely amazing!
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Yesterday we found ourselves in a situation that we have learned to love – extra ripe bananas that need to be made into something amazing! Banana bread, banana muffins, banana cake – there’s so many delicious and exciting ways to use up those ripe bananas.
These cookies are one of our favorites.
Some time ago I shared the original recipe for these cookies – Chocolate Chip Banana Cookies. They have received rave reviews! Extra soft and incredibly tasty, they are many reader’s new favorite way to use up their own ripe bananas.
Enter these Peanut Butter Banana Chocolate Chip Cookies. Peanut Butter Chocolate Chip Banana Cookies seemed sooo much harder to say 🙂 Chocolate and banana go together beautifully, of course. But you know what goes even better with bananas? Peanut butter! The addition of peanut butter chips really takes these cookies over the top.
You’ll notice that there isn’t an egg in the ingredients list – this is NOT a typo. You really don’t need it in this recipe which is awesome if you know someone with an egg allergy.
There’s a lot of different ways you can customize these amazing cookies. One of our favorites is by adding in nuts. Walnuts, pecan, macadamia nuts – all delicious! The cookies are extra soft so let cool completely before storing. I like to separate them with a piece of parchment paper if I need to stack them.
The next time you find yourself with a couple extra ripe bananas, do yourself a favor and give these easy Peanut Butter Banana Chocolate Chip Cookies a try! Enjoy!
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Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 medium ripe bananas, peeled and mashed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
- Cream butter, bananas, and sugars together until combined.
- Add vanilla extract and mix until combined.
- Stir in the flour mixture just until combined.
- Stir in chocolate and peanut butter chips.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 375F. Line two cookie sheets with parchment paper.
- Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
- Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
- Let cookies cool completely on cookie sheets.
- Store in airtight containers for up to a week.
More cookies to try!
Chocolate Peanut Butter Marshmallow Clouds
Flourless Toffee Peanut Butter Cookies
Almond Joy Cookies
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Dennis says
Instead of the peanut butter chips, I used Skippy’s PB Bites, chopping them into pea size morsels – cookies were to die for!
Katherine says
I stumbled across this recipe while looking for a way to use up my bananas. I don’t love banana baked goods, so I was looking for something different and loved that these didn’t look like a banana cookie. They just looked delicious. Boy howdy, I have made these many times now, and let me tell you. They are AMAZING. Like, not amazing for a banana cookie, they’re just amazing cookies! I no longer dread my bananas going bad. Thank you so much for the recipe!!
Trish - Mom On Timeout says
I’m so glad you made them Katherine! I tell you, this recipe has saved me on so many occasions. No more throwing bananas out and the cookies are easier than bread. So glad you found me!
Carlene says
Just made my first batch, I used dark chocolate chips with the peanut butter chips, AMAZING! Thank you!
Trish - Mom On Timeout says
Mmmm! So good, right? Dark chocolate is always a good idea lol! Have a great week Carlene!
Deborah says
Are any changes required if this is made with brown butter? Is it OK to double the recipe as is?
Trish - Mom On Timeout says
No and yes 🙂 Brown butter would be amazing in this recipe. Actually, go ahead and add a tablespoon of butter. You lose a little in the browning process 🙂 And then bring me over a dozen – I’m drooling just thinking about it!
Melanie says
Will SALTED butter make a big difference?
Trish - Mom On Timeout says
No, not at all. Go for it!
DIane says
I didn’t realize I had Carmel chips and not peanut butter. Chocolate, Carmel, banana cookies ——— yes, yes, yes!
Trish - Mom On Timeout says
I think that was a happy mistake 🙂 Can’t go wrong with that combination!
Laree Albee says
Hi! These are our new favorite cookies,and that’s saying something,since I’m not a banana fan. I’m doubling my batch today so my hubby can take them to work tomorrow for SuperBowl Sunday Potluck. I will be spreading the news about these awesome cookies. Now I need to figure out if it’s possible to add real peanut butter. Thanks for sharing!
Jolynn g says
I made these once and I did not have peanut butter chips, I substituted about half a cup to three force of a cup peanut butter !! My kids loved them!!
Erin says
I tried the PB substitute and agree that it worked great! I also didn’t have cornstarch so I threw in some oatmeal. Seriously delicious!!