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Peanut Butter Banana Cookies - Soft, Chewy, and Comforting

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

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

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mash the banana. In a large bowl, mash the banana until mostly smooth with just a few small lumps.
  3. 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.
  4. 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.
  5. Fold in extras. If using chocolate chips, chopped peanuts, or cinnamon, fold them in now.
  6. 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.
  7. 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.
  8. 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.