If you’ve ever wondered what would happen if a peanut butter cookie and a banana bread had a delicious love child — this is it. These peanut butter banana cookies are soft, chewy, rich in flavor, and incredibly easy to make. They combine two classic comfort ingredients — creamy peanut butter and ripe bananas — into one irresistible bite-sized dessert.
These cookies are made for snacking, lunchbox surprises, quick after-dinner treats, or that sweet fix with your morning coffee. Whether you bake with kids or whip up a batch solo on a lazy weekend, you’ll love the simplicity and satisfaction packed into every bite.
This recipe was inspired by grandmother’s classic peanut butter cookies, but I gave it a twist when I had one lone ripe banana sitting on the counter. The result? A soft, pillowy cookie that stays moist for days and delivers an unbeatable depth of flavor. Drawing from your love for peanut butter-based baked goods (like the Chewy Peanut Butter Cookies) and banana-infused treats (like the Healthy Banana Oatmeal Muffins, these cookies are a must-try. Let’s get baking!
Table of Contents
Why You’ll Love These Peanut Butter Banana Cookies
- Quick and easy – No chill time required; just mix, bake, and enjoy!
- Soft and chewy – Thanks to the ripe banana and brown sugar.
- Naturally sweet – The banana adds moisture and natural sweetness.
- One bowl-friendly – Fewer dishes mean more time to enjoy cookies.
- Great for all seasons – Comforting in winter, perfect for summer lunchboxes.
- Kid and adult approved – A wholesome-tasting cookie everyone will love.
Soft & Chewy Peanut Butter Banana Cookies
Equipment
- Large mixing bowl (for cookie dough)
- Medium mixing bowl (for dry ingredients)
- Electric mixer or whisk (for creaming butter)
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon (for portioning dough)
- Spatula (for mixing)
- Measuring cups and spoons
- Oven
- Wire cooling rack
- Fork or hand (for flattening cookies)
- Small bowl (for sugar rolling)
Ingredients
- 1 ripe banana mashed
- ½ cup creamy peanut butter
- ¼ cup unsalted butter softened
- 1 large egg
- ½ cup granulated sugar plus extra for rolling
- ¼ cup brown sugar
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 🧈 softened butter, 🥜 peanut butter, 🍬 granulated sugar, and 🍯 brown sugar until light and fluffy.
- Mix in 🍌 mashed banana, 🥚 egg, and 🌿 vanilla extract until fully combined.
- In a separate bowl, whisk together 🌾 flour, 🧂 baking soda, and 🧂 salt. Gradually mix into wet ingredients.
- Roll dough into balls, coat with sugar, place on baking sheet, and flatten slightly with your hand. Bake 10–12 minutes until golden. Cool on a wire rack.
What you will need + Helpful Substitutions
Here’s everything you need for these chewy delights:
Wet Ingredients:
- 1 ripe banana, mashed – Use overripe bananas for the sweetest, most flavorful results.
- ½ cup creamy peanut butter – Smooth peanut butter ensures the right consistency. Natural peanut butter can be used, but may affect texture.
- ¼ cup unsalted butter, softened – Adds richness and helps with that tender crumb.
- 1 large egg – Binds everything together.
- 1 tsp vanilla extract – Adds warmth and rounds out the flavors.
Sweeteners:
- ½ cup granulated sugar – Adds structure and sweetness.
- ¼ cup brown sugar – Brings in moisture and a caramel-like depth.
Dry Ingredients:
- 1¼ cups all-purpose flour – The base structure of the cookie.
- ½ tsp baking soda – Gives lift and tenderness.
- ¼ tsp salt – Balances the sweetness.
👉 Substitution Tip: You can add ¼ cup chopped nuts, mini chocolate chips, or shredded coconut to customize your cookies.
Step-by-Step Instructions
Prep and Preheat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars
In a large bowl, cream together:
- ¼ cup softened butter
- ½ cup peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar
Mix until the texture is light and fluffy, about 2 minutes with a hand mixer or wooden spoon.
Add Banana, Egg, and Vanilla
Mix in:
- 1 mashed banana
- 1 large egg
- 1 tsp vanilla extract
Blend until everything is well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together:
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Gradually add this dry mix to your wet ingredients, stirring just until combined. Do not overmix.
Roll and Coat
Roll dough into 1 to 1½ inch balls. Roll each ball in granulated sugar to coat. Place on the prepared baking sheet and flatten each ball slightly with your hand or the bottom of a glass.
👉 Optional: For the classic peanut butter cookie look, press a criss-cross pattern with a fork.
Bake and Cool
Bake for 10–12 minutes or until the edges are set and the centers look slightly underdone — they’ll continue baking on the tray.
Cool on the sheet for 2 minutes before transferring to a wire rack.
Topping and Mix-In Ideas
These cookies are wonderfully customizable! Here are a few topping or mix-in ideas to keep things exciting:
- Mini chocolate chips
- Chopped roasted peanuts
- Flaky sea salt sprinkled on top before baking
- Drizzle of melted peanut butter or chocolate post-bake
- Coconut flakes for a tropical twist
- Cinnamon sugar coating instead of plain sugar
Storage and Freezing Tips
Room Temp: Store cookies in an airtight container at room temperature for up to 4 days.
Refrigerate: Extend their life by refrigerating for up to 1 week.
Freezer (Dough): Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
Freezer (Baked): Freeze baked and cooled cookies in a single layer in a zip-top bag. Thaw at room temperature.
Expert Tips for the Best Cookies
- Use a very ripe banana — It should have brown spots or be fully blackened. This ensures a sweeter, more aromatic flavor.
- Don’t overbake — These cookies should be soft, not crunchy.
- Adjust sweetness — Ripe bananas vary in sugar, so you can tweak the sugar amount slightly to taste.
- No chill needed — But if your dough feels too soft to roll, chill it for 10 minutes.
- Mix-ins — Don’t be afraid to get creative. These cookies are a great base!
Nutrition Info (Per Cookie)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Note: Nutrition values are estimates and can vary by ingredient brand.
Serving Suggestions
These cookies are incredibly versatile. Serve them:
- With coffee or chai for a cozy snack.
- In a cookie sandwich with Nutella, peanut butter, or banana cream.
- As a school lunch treat — soft, portable, and peanutty!
- With a scoop of vanilla ice cream for a peanut butter banana sundae.
FAQs
Can I use almond butter or sunflower seed butter?
Yes — these are great alternatives, especially if you need a peanut-free option. Just note that flavor and texture may vary slightly.
Do I need to chill the peanut butter banana cookies dough?
Nope! This dough works great without chilling, though you can chill for 10–15 minutes if it feels sticky.
Can I double peanut butter banana cookies recipe?
Absolutely! It scales beautifully. Just use two baking sheets and rotate them halfway through baking.
Can I use chunky peanut butter?
Yes, but your cookies will be more textured and crumbly. Smooth is preferred for that soft and chewy consistency.
These peanut butter banana cookies are proof that magic happens when you combine humble ingredients with a little creativity. They’re rich in flavor, soft in texture, and full of nostalgic comfort with a fun twist. Whether you’re an avid baker or just trying to use up a ripe banana, this recipe is the perfect go-to.
So next time you’re caught between a craving for banana bread and peanut butter cookies — make these instead. They’re quick, satisfying, and just different enough to keep things interesting.
