Peanut Butter Banana Cookie Recipe

Peanut butter banana cookies are the cookies that you didn't realize you needed in your life. Ripe bananas and creamy peanut butter combine to form the most perfectly-flavored cookie. Recipe developer Catherine Brookes is the brains behind this recipe that is a great change from your standard chocolate chip cookies. One of the things that we love the most about these cookies is the fact that you can throw them together ahead of time. "You could easily make the dough the day before you want to bake them and store in the fridge," Brookes shares. This makes it super convenient if you want to split up the prep and baking times.

Brookes also explains why these two flavors pair so well together. "The combination of peanut butter and banana is such a classic and works perfectly in this soft, chewy cookie. They're the perfect way to use up overripe bananas!" Brookes raves. "The sweetness of banana pairs so well with the nutty, slightly salty taste of peanut butter. I love this combo!" We think that you're going to love this combo, too.

Gather the ingredients for these peanut butter banana cookies

The best part about being a baker is that you use many of the same ingredients in multiple recipes. So, if you bake a lot, check your pantry for items you may have. All you need for these cookies is all-purpose flour, baking powder, baking soda, salt, softened butter, brown sugar, creamy peanut butter, an egg, vanilla extract, and medium-sized bananas. "Using the ripest possible bananas here will add more sweetness and flavor to the cookies," Brookes suggests.

Whisk together the dry ingredients

Grab a mixing bowl and start adding some of the dry ingredients, which is standard in most baking recipes. Toss in the flour, baking powder, baking soda, and salt. Use a whisk to combine everything well.

Beat the butter and sugar

To make these cookies, it's best to use an electric stand mixer. Add the softened butter and sugar to the bowl of the mixer and turn the speed to medium. Continue mixing the two for about 4 minutes, until smooth and creamy. Once smooth, add the peanut butter and beat again to combine.

Add more ingredients to the dough

There are still a few more ingredients that you need to add to the mix to complete your dough. Toss in the egg, vanilla, and mashed bananas at once. Then, mix with the other ingredients to incorporate.

Last but not least, add the flour mixture to the mixing bowl. Turn the speed to low and beat until just combined. "You could definitely add chocolate chips or maybe some chopped nuts to the batter if desired," Brookes adds.

Chill the dough and prep the baking sheet

After you finish mixing the dough, pop it in the fridge for an hour. Or, if you're in a bind for time or want to get it done quicker, pop the dough in the freezer for 30 minutes. "Don't skip the chilling, otherwise the cookies may spread too much in the oven," Brookes says.

While the dough chills, line two baking sheets with parchment paper and preheat the oven to 350 F. Remove the dough from the fridge or freezer and measure out handfuls of dough (about 2 ounces). Roll the dough into balls with your hands and plop them onto the baking sheet.

Bake the cookies

When arranging the cookies on the baking sheet, leave enough space between them to account for spreading. Place the cookies in the oven and bake for 12-14 minutes or until the tops start turning golden brown.

Let cookies cool and serve

Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack and let them cool completely before you serve and enjoy. 

These cookies are great dunked in an ice-cold glass of milk, and they would also pair well with coffee or tea. One more note? Be sure to wrap up any leftovers for later. "The cookies will keep up to 3 days in an airtight container at room temperature," Brookes says. 

Peanut Butter Banana Cookie Recipe
5 from 28 ratings
Forget chocolate chip cookies - these peanut butter banana cookies are the perfect sweet treat.
Prep Time
Cook Time
peanut butter banana cookies on counter
Total time: 1 hour, 7 minutes
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¾ cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 medium, ripe bananas, mashed
  1. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
  2. Add the butter and sugar to the bowl of an electric stand mixer. Beat on a medium speed until smooth and creamy, about 4 minutes.
  3. Add the peanut butter and beat again to combine.
  4. Add the egg, vanilla, and mashed bananas. Mix to combine.
  5. Add the flour mixture and mix on a low speed until just combined.
  6. Chill the cookie dough in the fridge for 1 hour or freezer for 30 minutes.
  7. Prep 2 baking sheets with parchment paper and preheat the oven to 350 F. Take handfuls of the dough and roll into balls in your hands (about 2 ounces each).
  8. Place the cookie balls on the baking sheets, leaving enough space between them for spreading. Bake for 12-14 minutes or until the tops are starting to go golden.
  9. Leave the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
Calories per Serving 279
Total Fat 15.4 g
Saturated Fat 6.8 g
Trans Fat 0.4 g
Cholesterol 32.9 mg
Total Carbohydrates 31.4 g
Dietary Fiber 1.6 g
Total Sugars 12.0 g
Sodium 77.5 mg
Protein 5.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe