Peanut Butter Banana Cookies – Soft, Chewy, and Comforting
Peanut butter and banana are a classic duo for a reason. These cookies bring that familiar combo into a soft, chewy treat that feels cozy and satisfying. They’re easy to make, use simple pantry ingredients, and come together in one bowl.
Whether you’re baking for a snack, a lunchbox treat, or a quick dessert, these cookies hit the sweet spot without being fussy. If you like warm, nutty flavors with a hint of banana sweetness, you’ll want these in your regular rotation.
Peanut Butter Banana Cookies - Soft, Chewy, and Comforting
Ingredients
Method
- Prep your pan and oven. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the banana. In a large bowl, mash the banana until mostly smooth with just a few small lumps.
- Whisk in wet ingredients. Add the peanut butter, brown sugar, granulated sugar, egg, and vanilla.Whisk or stir until the mixture is smooth and glossy.
- Combine dry ingredients. In a separate small bowl, whisk the flour, baking soda, baking powder, and salt. Add to the wet mixture and stir until just combined. Don’t overmix.
- Fold in extras. If using chocolate chips, chopped peanuts, or cinnamon, fold them in now.
- Scoop and shape. Use a tablespoon or small cookie scoop to portion 1 1/2 to 2-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart.Lightly flatten the tops with your fingers or the back of a spoon since they won’t spread much.
- Bake. Bake for 9–12 minutes, until the edges look set and lightly golden and the centers are still soft. Don’t overbake; they firm up as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you like, sprinkle a pinch of flaky salt on top while they’re warm.
What Makes This Special
These cookies are naturally soft because mashed bananas add moisture and richness. The peanut butter brings a deep, nutty flavor and a tender crumb, while a touch of brown sugar keeps them chewy.
They’re not overly sweet, so you can enjoy them with coffee or milk without the sugar crash. Plus, the batter mixes up fast, and you don’t need a mixer if your banana is ripe enough.
You can keep them simple or throw in chocolate chips, chopped peanuts, or a sprinkle of flaky salt. They bake up with slightly crisp edges and a soft center, and they stay good for days.
Best of all, they’re friendly to ingredient swaps—perfect if you’re baking from what you have on hand.
Ingredients
- 1 large ripe banana (about 1/2 cup mashed)
- 1/2 cup creamy peanut butter (natural or regular; see notes below)
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- Optional mix-ins: 1/2 cup chocolate chips, 1/3 cup chopped peanuts, or 1/2 teaspoon ground cinnamon
- Optional finishing: flaky sea salt for sprinkling
Note: If using natural peanut butter that separates, stir it very well until fully combined before measuring. This helps the cookies hold their shape.
Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the banana. In a large bowl, mash the banana until mostly smooth with just a few small lumps.
- Whisk in wet ingredients. Add the peanut butter, brown sugar, granulated sugar, egg, and vanilla.Whisk or stir until the mixture is smooth and glossy.
- Combine dry ingredients. In a separate small bowl, whisk the flour, baking soda, baking powder, and salt. Add to the wet mixture and stir until just combined. Don’t overmix.
- Fold in extras. If using chocolate chips, chopped peanuts, or cinnamon, fold them in now.
- Scoop and shape. Use a tablespoon or small cookie scoop to portion 1 1/2 to 2-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart.Lightly flatten the tops with your fingers or the back of a spoon since they won’t spread much.
- Bake. Bake for 9–12 minutes, until the edges look set and lightly golden and the centers are still soft. Don’t overbake; they firm up as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you like, sprinkle a pinch of flaky salt on top while they’re warm.
Yield: About 16–20 cookies, depending on size.
Storage Instructions
- Room temperature: Store in an airtight container for 3–4 days.Slip in a small piece of bread to keep them soft.
- Refrigerator: Keeps well for up to a week. Bring to room temp before serving for the best texture.
- Freezer: Freeze baked cookies for up to 2 months in a freezer-safe bag. Thaw at room temperature or warm for 10–15 seconds in the microwave.
- Freeze the dough: Scoop and freeze unbaked dough balls on a tray until firm, then store in a bag.Bake from frozen at 350°F, adding 1–2 extra minutes.
Why This is Good for You
These cookies offer a nice balance of carbs, protein, and healthy fats. Bananas bring natural sweetness, potassium, and fiber. Peanut butter adds protein and heart-healthy fats that help keep you satisfied longer. Using brown sugar adds moisture so you can rely less on butter or oil without losing tenderness.
They’re still a treat, but compared to many cookies, these are less sugary and more filling. With smart add-ins like chopped nuts or a sprinkle of oats, you can boost texture and nutrients without making them feel “healthy” in a forced way.
Common Mistakes to Avoid
- Using under-ripe bananas: Green or firm bananas won’t mash well and won’t add enough sweetness.Choose bananas with lots of brown spots.
- Not stirring natural peanut butter: Oil separation can make the dough greasy and lead to spread. Stir until uniform before measuring.
- Overmixing the dough: This can make cookies tough. Mix just until no dry streaks remain.
- Overbaking: The cookies should look slightly underdone in the center when you pull them.They finish setting as they cool.
- Skipping the flattening step: These don’t spread a lot. A gentle press helps them bake evenly.
Recipe Variations
- Chocolate Chip Peanut Butter Banana: Fold in 1/2 cup semi-sweet or dark chocolate chips.
- Peanut Crunch: Add 1/3 cup chopped roasted peanuts for texture.
- Oatmeal Twist: Replace 1/4 cup of the flour with quick oats. The cookies will be heartier and slightly chewier.
- Cinnamon Sugar: Add 1/2 teaspoon ground cinnamon to the dough and dust the tops with cinnamon sugar before baking.
- Gluten-Free: Use a 1:1 gluten-free flour blend.Check that your oats (if using) are labeled gluten-free.
- Dairy-Free: This recipe is naturally dairy-free as written, as long as your chocolate chips are dairy-free.
- Almond or Cashew Swap: Replace peanut butter with almond or cashew butter for a slightly different flavor profile.
- Banana Bread Vibes: Add 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon for cozy, warm spice.
FAQ
Can I use natural peanut butter?
Yes. Just make sure you stir it very well so the oil is fully incorporated. If your dough seems too loose, add 1–2 tablespoons of flour to help it hold shape.
What if I only have medium bananas?
Measure after mashing.
You need about 1/2 cup mashed banana. If you’re short, make up the difference with 1–2 tablespoons applesauce or an extra teaspoon of peanut butter for moisture.
Do I need to chill the dough?
No, not usually. If your kitchen is warm or your peanut butter was very runny, a quick 15–20 minute chill can make scooping and shaping easier.
How do I know they’re done?
Look for set, lightly golden edges and soft centers that no longer look wet.
Pull them at 9–12 minutes. They will firm up as they cool.
Can I cut the sugar?
Yes. Reduce the granulated sugar by half or skip it and rely on the brown sugar and banana.
The cookies will be less sweet and slightly softer.
Can I make them without eggs?
Try a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let thicken for 5 minutes. The cookies will be a touch denser but still tasty.
What if I don’t have baking powder?
Use 3/4 teaspoon baking soda total and add 1 teaspoon lemon juice or vinegar to the wet ingredients to balance. The texture will still be light.
How can I make them more “peanut buttery”?
Use a slightly heaped 1/2 cup peanut butter and add chopped peanuts.
A pinch of salt on top also amplifies the peanut flavor.
Why did my cookies spread too much?
Common causes are overly warm dough, very runny natural peanut butter, or too little flour. Chill the dough briefly, stir the peanut butter well, and add a tablespoon of flour if needed.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches.
Keep the scooped dough chilled between batches for consistent shape.
In Conclusion
Peanut Butter Banana Cookies are simple, cozy, and full of flavor. With a soft center, golden edges, and a naturally sweet banana note, they feel like a treat you can make any day of the week. Mix them up in one bowl, customize with your favorite add-ins, and enjoy fresh or from the freezer.
Keep this recipe handy—you’ll come back to it whenever you have a ripe banana on the counter and a cookie craving to match.
