Introduction

The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies. This recipe transforms overripe bananas into soft, chewy treats packed with flavor. For more banana-inspired baking ideas, try this Easy Amish Apple Fritter Bread or these Apple Pie Stuffed Cinnamon Rolls for another comforting homemade delight.

Ingredients

These soft, chewy cookies combine the comforting sweetness of ripe bananas with rich peanut butter and melty chocolate chips for the ultimate treat.

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup ripe mashed bananas (about 2 medium bananas)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This recipe is about 20% faster than similar recipes, making it the best way to use up those ripe bananas quickly.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

Step 2 — Mash the Bananas

In a medium bowl, mash 2 ripe bananas until smooth. Using very ripe bananas with brown spots will provide the best natural sweetness and moisture for your cookies.

Step 3 — Combine Wet Ingredients

Add 1/2 cup of creamy peanut butter, 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract to the mashed bananas. Stir until the mixture is fully combined and smooth.

Step 4 — Mix Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups of oat flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.

Step 5 — Fold in Chocolate Chips

Gently fold in 1/2 cup of chocolate chips. For best results, use mini chocolate chips to distribute more evenly throughout the dough.

Step 6 — Scoop and Shape

Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each cookie with the back of a spoon since they don’t spread much during baking.

Step 7 — Bake to Perfection

Bake for 10–12 minutes, or until the edges are lightly golden and the tops are set. The cookies will be soft when they come out but will firm up as they cool.

Step 8 — Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set and develop the perfect texture.

Nutritional Information

Calories	185
Protein	4g
Carbohydrates	25g
Fat	9g
Fiber	2g
Sodium	115mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour instead of all-purpose flour — Creates a gluten-free, lower-carb cookie with a nutty flavor that complements the peanut butter.
• Oat flour instead of all-purpose flour — A whole-grain, gluten-free alternative that adds a pleasant, chewy texture.
• Greek yogurt instead of butter — Adds protein and moisture while reducing fat, resulting in a slightly tangy, cake-like cookie.
• Coconut oil instead of butter — A dairy-free swap that imparts a subtle, sweet coconut aroma to the cookies.
• Lily’s stevia-sweetened chocolate chips instead of regular chocolate chips — Lowers the sugar and carb content while keeping the rich chocolate flavor.
• Unsalted peanut butter instead of regular peanut butter — An easy way to control and reduce the overall sodium in your batch.
• Protein powder blended into the flour — Boosts the protein content significantly; choose a vanilla or chocolate flavor to enhance the overall taste.
• Applesauce as a partial butter replacement — Reduces fat and adds natural sweetness and moisture, making the cookies even softer.

Serving Suggestions

• Pair these peanut butter banana chocolate chip cookies with a tall glass of cold milk for a classic after-school snack that kids will love.
• Serve them warm alongside a scoop of vanilla ice cream for an easy and comforting dessert.
• Pack them in lunch boxes for a sweet treat, or bring them to potlucks and picnics for sharing.
• Crumble them over a bowl of Greek yogurt with fresh berries for a satisfying breakfast or healthy snack.
• Arrange them on a rustic wooden board with fresh fruit and nuts for a beautiful and inviting dessert platter.
• Enjoy them with your morning coffee or afternoon tea for a delightful pick-me-up.

The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies, and these serving ideas will help you enjoy them in so many wonderful ways.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies, so ensure bananas are heavily spotted or brown for maximum sweetness and moisture.
• Mistake: Overmixing the cookie dough. Fix: Gently fold ingredients until just combined to avoid developing gluten, which results in a tough, cakey texture.
• Mistake: Skipping the chilling step. Fix: Chill the dough for at least 30 minutes to prevent excessive spreading and help the flavors meld together.
• Mistake: Measuring flour incorrectly. Fix: Spoon flour into your measuring cup and level it off; packing it down can lead to a dry, dense cookie.
• Mistake: Using the wrong peanut butter. Fix: Opt for a standard creamy or crunchy variety, as natural peanut butter with separated oil can alter the dough’s consistency.
• Mistake: Overbaking the cookies. Fix: Remove them from the oven when the edges are set but the centers still look slightly soft for a perfectly chewy result.
• Mistake: Adding too many chocolate chips. Fix: Stick to the recommended amount to maintain the proper dough-to-chip ratio, ensuring the cookies hold their shape.
• Mistake: Not mashing bananas thoroughly. Fix: Use a fork or potato masher to create a smooth puree, avoiding large chunks that create uneven texture.
• Mistake: Using melted butter instead of softened. Fix: Softened butter creams properly with sugar, creating the right structure for a soft and chewy cookie.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. The banana content means they should be refrigerated for food safety.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months. They are the best way to use up those ripe bananas for future enjoyment.
• Reheat: Warm in a 300°F (150°C) oven for 5-8 minutes or until heated through to an internal temperature of 165°F (74°C) for food safety.

These delicious Peanut Butter Banana Chocolate Chip Cookies stay wonderfully soft and flavorful when stored properly, making them a perfect treat to have on hand.

Conclusion

These peanut butter banana chocolate chip cookies are truly the best way to use up those ripe bananas. They deliver soft texture and irresistible flavor in every bite. Give this recipe a try and share your results in the comments below! For another great banana treat, check out this one-bowl Chocolate Banana Applesauce Cake.

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FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing. This is the best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies, even if they were frozen.

What is the best type of peanut butter to use?

Use a creamy, standard peanut butter for the best texture and to ensure the cookies hold together well. Avoid natural peanut butters that can separate, as the extra oil can make the dough too greasy.

How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them for up to 3 months, which is perfect for making a large batch.