These Peanut Butter Banana Chocolate Chip Cookies are soft, chewy and loaded with rich, chocolatey goodness in every bite! These cookies are soft, chewy and taste amazing – the perfect way to use up those ripe bananas!
Looking for more delicious banana recipes? Make sure to try my Banana Pudding, Chocolate Chip Banana Cookies and this amazing Banana Pudding Cheesecake!
Peanut Butter Banana Chocolate Chip Cookies Recipe
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.
Why You’ll Love This Recipe
Soft, sweet and packed with peanut butter and chocolate chips, these Peanut Butter Banana Chocolate Chip Cookies are a delicious way to use up ripe bananas – no mixer needed! There’s a lot to love about these soft and chewy banana cookies:
- Classic Flavor Combination – Chocolate, banana and peanut butter are a match made in heaven in one terrific cookie!
- Use Up Ripe Bananas – Skip the banana bread and make cookies instead! We love using ripe bananas in baking and these cookies are a fun change of pace from the banana bread and cakes we normally make.
- Perfect Texture – Soft and chewy with just the right amount of sweetness.
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.
Storage Information
- Room temperature: Store in an airtight container for up to 1 week.
- Freeze baked cookies: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Freeze dough: Scoop cookie dough onto a baking sheet and freeze. Once solid, store in a freezer bag. Bake straight from frozen – just add a minute or two to the bake time.
Variations To Try
- Chopped walnuts or pecans add crunch and pair beautifully with the banana and peanut butter.
- Try white chocolate or dark chocolate chips instead of semisweet.
- A pinch of ground cinnamon brings warm banana bread vibes to these banana cookies.
Can I use frozen bananas?
Yes! Thaw them completely and drain any excess liquid before using.
Do I have to chill the dough?
Chilling helps prevent the cookies from spreading too much and improves the flavor and texture.
Trish’s Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the cookies will be.
- Don’t overbake: Take the cookies out when the tops just start to turn golden. They’ll continue baking as they cool.
- Even scoops = even baking: A cookie scoop helps keep the cookies uniform in size and ensures they bake evenly.
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!
More Cookies Recipes To Try
- Creamsicle Orange Cookies
- Chewy Chocolate Chip Cookies
- Almond Joy Cookies
- No Bake Cookies
- Lemon Cookies
Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter softened
- 2 medium bananas ripe, peeled and mashed
- 1 cup light brown sugar or dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons 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.2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, ½ teaspoon fine sea salt
- Cream butter, bananas, and sugars together until combined.8 tablespoons unsalted butter, 2 medium bananas, 1 cup light brown sugar, ¼ cup granulated sugar
- Add vanilla extract and mix until combined.2 teaspoons vanilla extract
- Stir in the flour mixture just until combined.
- Stir in chocolate and peanut butter chips.1 cup chocolate chips, 1 cup peanut butter chips
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 375°F. 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.
Video
Notes
- Room temperature: Store in an airtight container for up to 1 week.
- Freeze baked cookies: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Freeze dough: Scoop cookie dough onto a baking sheet and freeze. Once solid, store in a freezer bag. Bake straight from frozen – just add a minute or two to the bake time.
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Cookie Scoop
Please see post above for more information, recipe tips and frequently asked questions.
Tiffiny says
Dough is in the fridge chilling right now. This is the 3rd time in the last 3 weeks that I’ve made these. They are loved by everyone in the house and have because my husband’s new favorite! Thank you for this great recipe!
Laurie says
This recipe is so easy to make and delicious too. Thank you for sharing!
Laurie
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!!
JoAnn Machmuller says
These are AMAZING. I’ve made them several times now and have adapted the recipe to have them come out just the way I like. 🙂
They come out more cake-like with the recipe as is, so for a chewier cookie I halve the banana amount and I normally do a double batch. I also sub peanut butter for half the butter amount. Because I love peanut butter. I reserve half the chips to place on top before baking, after I roll them into balls. They are always a hit, and they always come out great! Chilling the dough is crucial for ease of rolling.
Charlotte says
Trish could I use 1cup of oatmeal and 1cup of flour…?
Charlotte E Maher says
Trish I went to order your cookbook. It took me to Amazon. Was this cook book yours?
Linda says
I’m disabled and have a difficult time in the kitchen. My husband and I were excited to try these wonderfully tasting cookies. I followed every ingredient I measured like it meant life or death. I was concerned when I saw how liquid like “dough” was. I kept it in the frig for exactly 30 minutes. When I took it out, it still looked like thick soup. I didn’t have a cookie scoup so I used a table spoon. I was concerned at how soupy they spread on the cookie sheet. I put the first sheet in the 375 deg preheated over for 12 minutes. When we took them out the had spread the full length and width of the sheet. It looked more like peanut brittle. What could I have done wrong? 🙁
Linda Brooks says
I hoped to have a saver here. I guess the rest of the batter is getting thrown out. Bummer. This cookie sounds like it hits every sweet tooth’s dream. 🙁
Linda says
I baked these cookies yesterday- they’re wonderful! I used two very ripe bananas, and semi-sweet chocolate chips. I didn’t have peanut butter chips so I tried using about 3/4 C chunky peanut butter. The taste was such a great blend of flavors, and the texture was super soft. I baked 12 min and left the cookies on the cookie sheet until they were cool. A new favorite cookie!!