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.

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.

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.

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.

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.

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.

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.

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.