Why You’ll Love Peanut Butter Banana Chocolate Chip Cookies Recipe

I appreciate how soft and slightly cakey these cookies turn out. The mashed banana keeps them moist, and the peanut butter pairs beautifully with the chocolate chips. I also like that the dough comes together quickly and bakes in minutes, making this recipe perfect for when I want fresh cookies without a long wait.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup unsalted butter (112 grams) , softened to room temp
1/2 cup peanut butter (120 grams)
1/2 cup brown sugar (105 grams), light or dark – I used dark
1/2 cup granulated sugar (100 grams)
1 large egg yolk, discard the white
1 1/2 teaspoon vanilla extract
1/3 cup mashed banana (80 ml), about 1 small banana
1 1/2 cups all-purpose flour (188 grams)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup chocolate chips (about 270 grams)

Directions

I begin by preheating the oven to 375F (190C) and lining my cookie sheets with baking paper or baking mats.

In a large bowl, I beat together the softened butter, brown sugar, granulated sugar, and peanut butter until smooth and creamy. I then mix in the egg yolk, vanilla extract, and mashed banana, beating until everything is fully combined.

I reduce the mixer speed to low and carefully mix in the flour, baking soda, and salt until just incorporated. I turn off the mixer and stir in 1 1/4 cup of the chocolate chips. The dough is very soft and sticky, which is exactly how I want it.

I form the dough into balls about 1 1/2 tablespoons each, placing them about 2 inches (5 cm) apart on the prepared cookie sheets. Sometimes I gently press the dough balls down slightly.

I bake one sheet at a time for 8–11 minutes, just until the tops look set and the edges begin to turn golden. I press a few extra chocolate chips onto the tops right after removing them from the oven. I let the cookies cool on the tray for at least 10 minutes before transferring them to a wire rack.

Servings and Timing

I typically get about 40 cookies from this recipe.
Prep Time: 15 minutes
Cook Time: 8 minutes per batch
Total Time: 45 minutes

Variations

I sometimes use dark chocolate chips for a richer flavor. If I want extra texture, I stir in chopped peanuts. For a slightly stronger banana flavor, I add a small extra spoonful of mashed banana, being careful not to add too much moisture.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want them warm and gooey again, I microwave a cookie for about 8–10 seconds. These cookies also freeze well, and I thaw them at room temperature when ready to enjoy.

FAQs

Can I use natural peanut butter?

I can use natural peanut butter, but I make sure to stir it very well before measuring.

Why only the egg yolk?

I use only the egg yolk to keep the cookies soft and rich without making them too cakey.

How ripe should the banana be?

I prefer a small spotty banana for the best sweetness and moisture.

Can I chill the dough?

I sometimes chill the dough for 20–30 minutes if it feels too sticky to handle.

Why are my cookies spreading too much?

I make sure my butter isn’t too soft and measure the flour correctly to prevent excess spreading.

Can I make these gluten-free?

I substitute a 1:1 gluten-free baking flour blend when needed.

How do I know when the cookies are done?

I look for set tops and lightly golden edges, even if the centers still look slightly soft.

Can I reduce the sugar?

I can reduce it slightly, but it may change the texture and sweetness balance.

Can I freeze the dough?

I freeze the portioned dough balls and bake them straight from frozen, adding an extra minute or two to the baking time.

Why are they called cakey cookies?

I find they have a soft, tender crumb that’s slightly thicker and fluffier than classic chewy cookies.

Conclusion

I find these peanut butter banana chocolate chip cookies to be the perfect blend of soft texture and bold flavor. The combination of banana, peanut butter, and chocolate always feels comforting and indulgent. Whenever I bake a batch, they disappear quickly, and I always look forward to making them again.