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.
Becky says
I wonder if I could mix up and put in frig overnight?
Nicolette says
Do you store in container at room temperature or in fridge?
francine says
i love these cookies but mine also turned out fluffy…cake like an i hate cake cookies.. so next time i’m putting only one banana.. but the taste is great..
Ramy says
I love these cookies and have made them 3 times, but they never look like the picture. I only use 2 bananas, but they are always cakey. Any suggestions?
pat says
Don’t have any corn starch, what can I substitute ?
Trish - Mom On Timeout says
You can omit entirely or replace with some extra flour.
Wahida says
What does the corn starch actually do in this recipe? I don’t have any corn starch either and I’m trying to use up the bananas I have. Will not using corn starch hurt the recipe?
Lonnie says
Have anymore banana recipes
kimberly smith says
want to know if you put pb in this recipe or just the chips
Mark Atkinson says
I have made these a couple of times now and they are delicious. It would be great to see more recipes without the dairy and eggs.
Christie says
Made these exactly as written, except used 3 ripe bananas (to use up what I had) and they were delicious. They were cake-like as well, round and fluffy. But still so good!
Trish - Mom On Timeout says
The extra banana is what made them more cake like. But yes, still so good! Thank you!
Ana Polson says
Had the same question! Mine were cakey too. Thanks for answering! 🙂
Tiffany says
I made these cookies and they taste amazing! But my cookies didnt turn out to look like yours. Instead my cookies tasted doughy like a cake. What could have gone wrong?
Trish - Mom On Timeout says
How many bananas did you use? Too many or if they were larger will give the cookies a more cake-like texture. Not that that’s a bad thing 🙂
Amanda says
Can you substitute the peanut butter chips with actual peanut butter?
Trish - Mom On Timeout says
No, but you could substitute some of the butter for peanut butter.
Mark Atkinson says
Yes you can, I find that they are still really tasty and you get more of a peanut butter taste rather than banana.
Sheri says
Yes I did as well. Still turned out great!
Diana Teague says
Made these today and OH MY, they are awesome. The recipe is definitely a keeper. Thanks so much.
Lilian says
Did you cook them for exactly 12 mins or more?
Sheri says
I’m in ND and it took 15 for mine. Just keep an eye on them
Jessica @ A Kitchen Addiction says
What a great way to use up brown bananas! Definitely remembering this for the next time I have bananas that need to be used up!
Karen @ The Food Charlatan says
this looks so yummy, i need more ideas for ripe bananas because always have 567400.
averie @ averie cooks says
These look fabulous and as you said this would be a great recipe for those who need to be egg-free but can still enjoy their share of chocolate and PB 🙂