Peanut Butter Banana Chocolate Chip Cookies Recipe

These Peanut Butter Banana Chocolate Chip Cookies are everything you could ever want in a homemade treat: soft, chewy, and packed with melty chocolate and peanut butter chips. They’re the kind of cookies that fill your kitchen with an irresistible aroma and make everyone who tries them fall instantly in love. This recipe is perfect for using up ripe bananas, and manages to combine nostalgic flavors into a truly crave-worthy dessert. Whether you’re baking for family, friends, or just treating yourself, you’ll want to save this Peanut Butter Banana Chocolate Chip Cookies recipe for every time a cookie craving strikes!

Ingredients You’ll Need

The magic of these cookies is in their simple, pantry-friendly ingredients. Each one plays a vital role in building the incredible texture, flavor, and color that make Peanut Butter Banana Chocolate Chip Cookies unique. Here’s what you’ll need and why:

• All-purpose flour: The backbone of the cookie, providing structure and chewiness.
• Baking soda: Just a teaspoon gives these cookies their perfect lift and tender bite.
• Corn starch: A touch helps keep the cookies soft and prevents them from spreading too much.
• Fine sea salt: Balances the sweetness and enhances all the classic flavors.
• Unsalted butter (softened): Adds richness while ensuring a soft, tender crumb.
• Ripe bananas (mashed): Not only bring natural sweetness, but also moisture for that crave-worthy chewy texture.
• Light or dark brown sugar: Infuses the cookies with a deep, caramel-like flavor and softness.
• Granulated sugar: Lends extra sweetness and that signature cookie golden color.
• Vanilla extract: A hint of vanilla rounds out the flavors and brings cozy bakery vibes.
• Chocolate chips: Pools of melty chocolate make every bite a delight.
• Peanut butter chips: The star player alongside banana and chocolate, these add pockets of salty-sweet richness.

How to Make Peanut Butter Banana Chocolate Chip Cookies

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, corn starch, and sea salt. This step ensures that all the leavening agents and salt are evenly dispersed, creating consistent cookies every single time. Set this bowl aside until you’re ready to bring everything together.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, cream together the softened unsalted butter, mashed bananas, brown sugar, and granulated sugar. You’re looking for a light and fluffy mixture here—this traps air and gives the Peanut Butter Banana Chocolate Chip Cookies their delightfully soft texture. The banana might make the mixture look a little lumpy, but that’s exactly what you want!

Step 3: Add Vanilla Extract

Pour in the vanilla extract and mix until just combined. Don’t skip this step—vanilla is the secret to that classic, comforting cookie aroma and flavor.

Step 4: Combine Wet and Dry

Gradually stir the dry mixture into the wet, mixing just until everything is combined. Overmixing can make cookies tough, so stop as soon as the last streaks of flour disappear for perfectly tender and chewy cookies.

Step 5: Add the Chips

Fold in your chocolate chips and peanut butter chips, being careful to distribute them evenly throughout the dough. Every Peanut Butter Banana Chocolate Chip Cookie should have plenty of gooey goodness in every bite!

Step 6: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This short chill time helps your cookies bake up thick and soft, preventing them from spreading too much in the oven.

Step 7: Scoop and Bake

Preheat your oven to 375°F and line two baking sheets with parchment paper. Use a cookie scoop to portion out the dough, spacing the cookies about 2 inches apart. Bake for 10–12 minutes, until the tops are just turning light golden and appear set but still soft. Don’t worry if they look a little underdone—they’ll continue to set up as they cool!

Step 8: Cool and Enjoy

Let the cookies cool completely on their baking sheets. This wait is the hardest part, but it ensures the perfect texture. Once cooled, dig in and enjoy every soft, chewy, chocolate-and-peanut-butter-filled bite.

How to Serve Peanut Butter Banana Chocolate Chip Cookies

Garnishes

A sprinkle of flaky sea salt on top right after baking adds a fancy touch that balances the sweetness and makes the chocolate flavors pop. You can also drizzle a little melted peanut butter or chocolate over the cooled cookies for bakery-style flair!

Side Dishes

Nothing beats a stack of these cookies alongside a big glass of ice-cold milk. They’re also amazing with a scoop of vanilla ice cream, or paired with a hot cup of coffee or cocoa for a cozy afternoon treat.

Creative Ways to Present

Try sandwiching a scoop of ice cream between two Peanut Butter Banana Chocolate Chip Cookies for a playful dessert twist. They’re also adorable wrapped in parchment and tied with baker’s twine for gifting, or set out in a pretty cookie jar to brighten up any countertop.

Make Ahead and Storage

Storing Leftovers

These cookies stay soft and delicious for up to a week when stored in an airtight container at room temperature. Layer a piece of parchment between cookie stacks to keep them from sticking together. They’re perfect for packing into lunchboxes or enjoying as a grab-and-go snack all week long!

Freezing

These freeze beautifully, both baked and unbaked. To freeze baked cookies, cool them completely and lay in a single layer on a baking sheet in the freezer. Once solid, transfer to a freezer bag and store for up to 2 months. For the dough, scoop it into balls, freeze on a sheet, then bag them up. You can bake them straight from the freezer—just add an extra minute or two to the bake time!

Reheating

To bring out that just-baked magic, warm leftover cookies in the microwave for about 10 seconds, or in a low oven for a few minutes. This melts the chocolate chips perfectly and makes the cookies taste like they’re fresh from the oven.

FAQs

Can I use chunky peanut butter instead of peanut butter chips?

For this recipe, stick to peanut butter chips for the best texture and distribution of flavors. Using chunky peanut butter might change the cookie’s consistency, but you could sprinkle a few chopped peanuts into the dough for extra crunch if you’re a fan!

Do I have to chill the dough?

Chilling helps the cookies hold their shape and creates that classic soft, thick texture. If you skip this step, your Peanut Butter Banana Chocolate Chip Cookies might spread a little more, but they’ll still taste great!

Can I make these cookies gluten free?

Yes! Substitute a good-quality 1:1 gluten free baking flour for the all-purpose flour. Check your chocolate and peanut butter chips for gluten, just to be safe.

How ripe do my bananas need to be?

The riper, the better! Bananas with lots of brown spots are perfect, as they mash easily and add deep sweetness and flavor to your cookies.

What if I don’t have cornstarch?

You can leave it out in a pinch, but cornstarch is what makes these Peanut Butter Banana Chocolate Chip Cookies exceptionally soft and chewy. If you have arrowroot or tapioca starch, those work as a substitute.

Final Thoughts

If you’re looking for a delicious reason to turn those ripe bananas on your counter into something truly special, these Peanut Butter Banana Chocolate Chip Cookies are it. Every batch brings together peanut butter, banana, and chocolate in the dreamiest way possible. Go ahead and treat yourself—you’ll want to make these cookies again and again!

Print