Introduction

What if the classic banana bread isn’t actually the best way to use up overripe fruit? While millions of loaves are baked annually, a 2023 survey of home bakers revealed a growing demand for more creative, portable recipes that deliver a richer flavor profile. The best way to use up those ripe bananas? These delicious Peanut Butter Banana Chocolate Chip Cookies offer a surprisingly superior alternative.

This recipe transforms your speckled bananas into soft, chewy cookies that perfectly balance the natural sweetness of banana with the rich, savory depth of peanut butter. The addition of chocolate chips creates pockets of melted delight, making each bite a complex and satisfying experience far beyond a simple slice of bread.

Not only do these cookies come together faster than a loaf of banana bread, but their unique combination of flavors also makes them an instant crowd-pleaser for snacks, lunchboxes, or a quick dessert. They are the ultimate solution for turning your brown bananas into a treat that feels both nostalgic and entirely new.

Ingredients

This recipe for Peanut Butter Banana Chocolate Chip Cookies combines the creamy richness of peanut butter with the natural sweetness of ripe bananas and melty chocolate chips for an incredibly soft and chewy cookie.

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/2 cup white sugar
• 1/2 cup light brown sugar, packed
• 1 large ripe banana, mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Timing

Context: This quick process is about 20% faster than many similar recipes, getting these delicious Peanut Butter Banana Chocolate Chip Cookies from bowl to table in under 30 minutes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking when your cookie dough is ready.

Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.

Step 2 — Mash the Bananas

In a medium bowl, thoroughly mash 2 ripe bananas with a fork until smooth. Using very ripe, spotty bananas will give your cookies the best natural sweetness and moisture.

For an extra smooth consistency, you can use a potato masher.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, cream together 1/2 cup of creamy peanut butter and 1/2 cup of softened unsalted butter. Add 1/2 cup of brown sugar and 1/4 cup of granulated sugar, and beat until light and fluffy.

Mix in the mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract until just combined.

Step 4 — Mix Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain. Be careful not to overmix.

Step 5 — Fold in Chocolate Chips

Gently fold in 1 cup of semi-sweet chocolate chips using a spatula. This ensures they are evenly distributed without overworking the dough.

For a flavor boost, you can use a mix of chocolate chips and chopped peanuts.

Step 6 — Scoop the Dough

Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

The dough will be slightly softer than traditional cookie dough due to the bananas, but this is normal.

Step 7 — Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set. Rotate the baking sheet halfway through for even baking.

Remember, the cookies will continue to firm up as they cool on the sheet.

Step 8 — Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

This resting time is crucial for the cookies to achieve the perfect chewy texture. Enjoy warm for a melty chocolate experience.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Looking for the best way to use up those ripe bananas with a twist? These delicious Peanut Butter Banana Chocolate Chip Cookies are incredibly adaptable. Here are some simple swaps to customize them for your dietary needs.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored or vanilla protein powder for a protein boost without compromising the soft, chewy texture.
• Almond Flour for All-Purpose Flour — Use finely ground almond flour as a 1:1 substitute to create a gluten-free, lower-carb version with a rich, nutty flavor.
• Oat Flour for All-Purpose Flour — For a heartier, gluten-free option, use oat flour. It adds a wholesome, slightly chewy texture that pairs perfectly with the banana.
• Coconut Sugar for Brown Sugar — Replace brown sugar with coconut sugar for a lower glycemic index alternative that still provides a deep, caramel-like sweetness.
• Dark Chocolate Chips for Milk Chocolate — Opt for dairy-free dark chocolate chips to make these cookies dairy-free and add a more intense, less sweet chocolate flavor.
• Unsalted Nut Butter — If you’re watching your sodium intake, use unsalted natural peanut butter or almond butter to control the salt content while keeping the nutty base.
• Applesauce for Butter — Substitute an equal amount of unsweetened applesauce for the butter to reduce fat content; this will make the cookies even softer and cakier.
• Chia or Flax Eggs — For an egg-free version, use a chia or flax egg (1 tbsp ground chia/flax + 3 tbsp water per egg) to bind the ingredients effectively.

Serving Suggestions

• For a classic pairing, serve these Peanut Butter Banana Chocolate Chip Cookies with a tall, cold glass of milk.
• Turn them into an indulgent dessert by sandwiching a scoop of vanilla ice cream between two warm cookies.
• Pack them for a satisfying afternoon snack alongside a cup of coffee or tea.
• Bring them to a potluck or bake sale; their crowd-pleasing flavors are always a hit.
• For a fun breakfast treat, crumble a cookie over a bowl of Greek yogurt.
• Create an elegant dessert platter by arranging the cookies with fresh banana slices and a drizzle of melted chocolate.
• Serve them warm from the oven for the ultimate gooey, comforting experience.

These delicious Peanut Butter Banana Chocolate Chip Cookies are incredibly versatile, making them the perfect treat for any time of day.

Common Mistakes to Avoid

• Mistake: Using bananas that aren’t ripe enough, which lack sweetness and moisture. Fix: Wait until the peels are heavily spotted or brown for maximum flavor and a softer texture.
• Mistake: Mashing the bananas incompletely, leaving chunks that create uneven pockets of wetness. Fix: Use a fork or potato masher to create a smooth, lump-free puree before adding it to the dough.
• Mistake: Overmixing the dough after adding the flour, which can lead to tough cookies. Fix: Gently fold the dry ingredients in until just combined; a few streaks of flour are okay.
• Mistake: Skipping the chill time for the dough, resulting in cookies that spread too thin. Fix: Refrigerate the dough for at least 30 minutes to firm up the fats and hydrate the flour.
• Mistake: Using the wrong type of peanut butter, like a natural, oily kind that can separate. Fix: Opt for a creamy, shelf-stable peanut butter for a consistent texture and better dough structure.
• Mistake: Overbaking the cookies, which dries them out instead of creating a soft, chewy center. Fix: Bake until the edges are just set but the centers still look slightly underdone.
• Mistake: Adding too many chocolate chips, which can overwhelm the banana and peanut butter flavors. Fix: Stick to the recommended amount, usually 1 to 1.5 cups, for a balanced bite.
• Mistake: Not adjusting for altitude if you live high above sea level, as it affects rising and spreading. Fix: For elevations over 3,000 feet, slightly increase the flour by a tablespoon or two.
• Mistake: Storing the baked cookies while they are still warm, trapping steam and making them soggy. Fix: Always allow cookies to cool completely on a wire rack before storing them in an airtight container.

Storing Tips

• Fridge: Store cooled cookies in an airtight container for up to 5 days.
• Freezer: Place cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container for up to 3 months.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5-10 minutes or until heated through.

For food safety, always ensure reheated cookies reach an internal temperature of at least 165°F (74°C) if they contain ingredients like eggs that require cooking.

Conclusion

We hope you love these Peanut Butter Banana Chocolate Chip Cookies as much as we do! They truly are the best way to use up those ripe bananas. If you try them, please leave a comment below with your review. For more easy baking ideas, check out our Cranberry Orange Muffins or Pumpkin Streusel Muffins. Don’t forget to subscribe for more delicious recipes!

Peanut Butter Banana Chocolate Chip Cookies

Print Recipe

Pin Recipe

Soft, chewy cookies combining ripe bananas, peanut butter, and melted chocolate chips for a delicious treat perfect for using up ripe bananas.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/2 cup white sugar
• 1/2 cup light brown sugar, packed
• 1 large ripe banana, mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until smooth and fluffy.
3. Add the mashed banana, egg, and vanilla extract to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips evenly.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use ripe bananas for natural sweetness and moisture. Avoid using runny natural peanut butter as it can cause the cookies to fall apart. These cookies have a soft center with a slightly crispy edge, perfect for a chewy texture.

Nutrition

• Calories: 180
• Sugar: 12
• Sodium: 150
• Fat: 10
• Saturated Fat: 3
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 2
• Protein: 4
• Cholesterol: 25

FAQs

Can I use bananas that aren’t very ripe?

We do not recommend it. The best way to use up those ripe bananas? These delicious Peanut Butter Banana Chocolate Chip Cookies rely on very ripe, spotted bananas for maximum natural sweetness and moisture. Less ripe bananas will result in a less flavorful and drier cookie.