Peanut Butter Banana Chocolate Chip Cookies
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!
Servings 24
Calories 163kcal
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
Storage Information
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.
- 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.
Nutrition
Calories: 163kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
