Peanut Butter Banana Cookies

Name: Peanut Butter Banana Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 0.5 cup peanut butter; 1 large egg; 1 large banana (ripe, mashed)

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Oh, I’m so excited to share this recipe with you today! It’s one of those magical creations that smells like pure happiness and tastes even better. Seriously, these Peanut Butter Banana Cookies are the kind of treat that makes everyone’s eyes light up. They remind me so much of my childhood, sneaking a cookie (or two!) when Mom wasn’t looking, and now my own kids ask for them constantly. They’re like a hug in cookie form, with that irresistible combination of Creamy Peanut Butter and sweet, ripe banana. Forget those dry, crumbly cookies you might have tried before; these are moist, chewy, and packed with flavor. They’re surprisingly simple to whip up, too, which is always a win in my book, especially on a busy weeknight when a sweet craving hits hard. If you love banana bread and peanut butter blossoms, you are going to absolutely fall head over heels for these. They’re genuinely in a league of their own.

What is peanut butter banana cookie?

So, what exactly are these delightful little bites of heaven? Think of them as the ultimate mashup of two of the most comforting flavors: peanut butter and banana. They’re essentially a soft, chewy cookie base infused with the natural sweetness and moisture from ripe bananas, swirled or studded with creamy peanut butter. The beauty of them lies in their simplicity and their ability to satisfy a sweet tooth without being overly complicated or fussy. They’re not your average Chocolate Chip Cookie, nor are they just a baked version of banana bread. They stand proudly on their own, offering a unique texture and a flavor profile that’s both familiar and wonderfully new. It’s the perfect way to use up those overripe bananas on your counter – you know, the ones that are getting a little *too* spotty to eat straight up? This recipe gives them a glorious second life, transforming them into something truly special. It’s essentially a cookie that tastes like comfort.

Why you’ll love this recipe?

There are so many reasons why this particular recipe for Peanut Butter Banana Cookies has become an absolute staple in my kitchen, and I just know you’ll feel the same way. First and foremost, the FLAVOR! Oh my goodness, the flavor. It’s this incredible symphony of nutty, sweet, and slightly fruity notes that just dance on your tongue. The ripeness of the bananas really comes through, adding a natural sweetness that pairs perfectly with the rich, creamy peanut butter. What I love most is that they don’t rely on being overly sweet; the banana does a lot of the heavy lifting there. Then there’s the SIMPLICITY. Honestly, if you can mash a banana and stir a few ingredients together, you can make these cookies. There’s no fancy equipment needed, and the process is so straightforward that even beginners can achieve amazing results. It’s the kind of recipe you can whip up on a whim when you’re craving something homemade and delicious. And let’s talk COST-EFFICIENCY. Bananas and peanut butter are generally budget-friendly staples, making this a wonderfully economical treat. You probably already have most of the ingredients in your pantry! Beyond that, the VERSATILITY is fantastic. You can swirl in extra peanut butter, add some chocolate chips if you’re feeling decadent, or even a sprinkle of cinnamon for a warm spice note. They’re perfect for packed lunches, after-school snacks, or even a special dessert when you want something a little different. Compared to a lot of other cookies that require chilling dough or intricate steps, these are a lifesaver. They just hit all the right notes, delivering incredible taste and texture without a fuss.

How do I make peanut butter banana cookies?

Quick Overview

Making these amazing Peanut Butter Banana Cookies is a breeze! You’ll simply mash your ripe bananas, mix them with a few wet ingredients, then combine that with your dry ingredients. A quick swirl of peanut butter for that extra punch, and then into the oven they go! The whole process, from start to finish, takes under an hour, and the results are consistently soft, chewy, and utterly delicious. It’s genuinely that easy to achieve cookie perfection.

Ingredients

For the Main Batter:
1 cup (2 sticks) unsalted butter, softened. Make sure it’s softened, not melted! I find room temperature butter really makes a difference in getting that perfect cookie texture. If you forget to leave it out, you can gently warm it in the microwave for a few seconds, but be careful not to melt it completely. It should give slightly when you press it.

1 cup granulated sugar. This gives them that classic cookie sweetness.

1/2 cup packed light Brown Sugar. The brown sugar is key for that lovely chewiness and a hint of caramel flavor.

2 large eggs. Room temperature eggs incorporate better, so if you have time, take them out with the butter.

1 teaspoon pure vanilla extract. Don’t skimp on the vanilla; it really enhances all the other flavors.

3 ripe to overripe medium bananas, mashed well. This is where the magic happens! The spottier, the better – they’ll be sweeter and mash into a lovely puree. You’ll want about 1 to 1.5 cups of mashed banana. Give them a good mash with a fork until there are no large lumps.

2 1/2 cups all-purpose flour. Spooned and leveled, not scooped, to avoid dry cookies.

1 teaspoon baking soda. This helps them spread and get that nice texture.

1/2 teaspoon salt. Balances out the sweetness and brings out the peanut butter flavor.

1/2 teaspoon ground cinnamon (optional, but highly recommended!). It adds such a warm, cozy note that pairs beautifully with banana and peanut butter.

For the Peanut Butter Swirl/Add-in:
1/2 cup creamy peanut butter. Your favorite kind will work perfectly! If you like a chunkier texture, feel free to use crunchy peanut butter, but for the swirl, creamy really gives that smooth, decadent effect.

Optional: A few tablespoons of milk (dairy or non-dairy) if your peanut butter is very stiff, to make it easier to swirl.

For the Glaze (Optional but Gorgeous!):
1 cup powdered sugar. Sifted to avoid lumps.

2-3 tablespoons milk (dairy or non-dairy). Start with 2 and add more until you get your desired drizzling consistency.

1/2 teaspoon vanilla extract. For a little extra flavor boost.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get the oven ready. Preheat it to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper. This is a total lifesaver for easy cleanup and ensures your cookies won’t stick. Trust me, you’ll thank yourself later!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). Whisking them together well ensures that the leavening agents and salt are evenly distributed, which is super important for consistent cookies. Give it a good stir until everything is nicely combined.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or a bit longer by hand. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl as you go. Add your mashed bananas and mix until just combined. It might look a little lumpy or separated at this stage, and that’s totally fine!

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Be careful not to overmix here! Overmixing can develop the gluten too much, leading to tough cookies. Stop mixing as soon as you don’t see any more streaks of flour. The dough will be thick and somewhat sticky.

Step 5: Prepare Filling

If you’re doing a peanut butter swirl, gently warm your peanut butter slightly if it’s very stiff. You can do this in a small bowl in the microwave for about 15-20 seconds. If it’s still too thick to swirl easily, stir in a tablespoon or two of milk until it reaches a more fluid, drizzly consistency. You want it pourable but not watery.

Step 6: Layer & Swirl

Drop rounded tablespoons of cookie dough onto your prepared baking sheets, leaving about 2 inches between them because they will spread a bit. Then, using a spoon or a small spatula, gently dollop or drizzle the peanut butter over the cookie dough. You can use a toothpick or the tip of a knife to create swirls, marbling the peanut butter into the dough. Don’t over-swirl, or you’ll lose the distinct peanut butter pockets!

Step 7: Bake

Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers look set. Keep an eye on them, as oven temperatures can vary. You want them to be golden around the edges but still soft in the middle. They’ll continue to firm up as they cool.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This is crucial for them to set properly. Once they are completely cool, you can whip up the optional glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. You want a consistency that’s thick enough to coat but thin enough to drizzle. Drizzle it over the cooled cookies using a spoon or a piping bag. Let the glaze set before serving.

Step 9: Slice & Serve

Once the glaze is set (or if you skipped the glaze!), your glorious Peanut Butter Banana Cookies are ready to be devoured! These are best served at room temperature, but they’re also delicious slightly warm. Enjoy them as is, or perhaps with a cold glass of milk.

What to Serve It With

These Peanut Butter Banana Cookies are so wonderfully versatile, they fit into almost any meal or occasion! They’re not just a dessert; they can be a delicious part of your day.

For Breakfast: Imagine a quiet morning, a cup of your favorite coffee steaming beside you, and one of these soft cookies. The banana and peanut butter are the perfect start to the day, offering a bit of sweetness and energy. They’re far more interesting than plain toast and much easier than making a full batch of pancakes on a weekday. Pair them with a simple black coffee or a creamy latte.

For Brunch: If you’re hosting a brunch, these cookies add a lovely, slightly rustic touch. Arrange them on a pretty platter alongside fresh fruit, yogurt parfaits, or even mini quiches. They offer a sweet counterpoint to savory dishes. A sparkling cider or a mimosa would be a perfect beverage pairing.

As Dessert: Of course, they shine as a dessert! Serve them on their own for a comforting end to a meal, or get creative. A small scoop of vanilla bean ice cream alongside a warm cookie? Heaven. You could also dust them with a little powdered sugar for an extra touch of elegance. They’re a great alternative to a heavy cake and are always a crowd-pleaser.

For Cozy Snacks: This is where they truly live in my house! They are the ultimate cozy snack. Whether it’s an afternoon pick-me-up, something to nibble on while reading a book, or a treat to share with a friend who drops by unexpectedly, these cookies are always the answer. They pair wonderfully with a warm mug of tea, hot chocolate, or just a glass of cold milk. My kids will often grab one after school, and they disappear in minutes!

Top Tips for Perfecting Your Peanut Butter Banana Cookies

I’ve made these Peanut Butter Banana Cookies more times than I can count, and over the years, I’ve picked up a few tricks that really elevate them from good to absolutely incredible. I want you to have the best experience possible, so here are my top tips!

Banana Prep: The ripeness of your bananas is honestly the MOST crucial element for flavor and moisture. Don’t even think about using those firm, yellow bananas. You want them heavily speckled, almost black, mushy, and super fragrant. This is non-negotiable for that deep banana flavor and the perfect soft texture. When mashing, a fork is your best friend. Mash them until they are pretty smooth, but a few tiny lumps are okay – they just add character! I sometimes find myself with a whole bag of overripe bananas because I’ve *planned* to make these cookies.

Mixing Advice: The biggest enemy of tender cookies is overmixing. Once you add the flour, mix only until it’s *just* incorporated. You’ll see a few streaks of flour still, and that’s your cue to stop. Overmixing develops the gluten in the flour, which can make your cookies tough and flat instead of soft and chewy. I always finish mixing the dough by hand with a spatula to ensure I don’t go overboard.

Swirl Customization: The peanut butter swirl is where you can really have some fun! For a clean swirl, use a toothpick or a butter knife to gently drag the peanut butter through the dough a couple of times. Don’t go crazy – you want distinct ribbons of peanut butter, not a muddy mess. If you want more pronounced peanut butter flavor, you can also add about 1/4 cup of peanut butter chips directly into the dough before you swirl.

Ingredient Swaps: While this recipe is designed for classic creamy peanut butter, feel free to experiment! Almond butter or cashew butter would also be delicious, offering a slightly different nutty profile. If you want to make it gluten-free, I’ve had success using a 1:1 gluten-free baking flour blend (like Bob’s Red Mill 1-to-1). The texture might be slightly different, perhaps a little more crumbly, but still incredibly tasty. For dairy-free, ensure you use a good quality dairy-free butter substitute and your preferred plant-based milk for the glaze.

Baking Tips: Ovens are tricky things! My oven tends to run a little hot, so I often bake these for 10-11 minutes instead of the full 13. The key is to look for slightly golden brown edges and a center that looks *set* but still a little soft. They will continue to cook on the hot baking sheet after you take them out, so pulling them out when they’re just done is perfect. If you bake them too long, they’ll become dry and crumbly, which is the opposite of what we want!

Glaze Variations: The glaze is optional, but I find it adds a lovely finish. If you want a thicker glaze, use less milk. For a thinner glaze, add more. You can also add a pinch of salt to the glaze to enhance the flavors, or even a tiny bit of banana extract if you can find it for an extra banana kick! If you’re not a fan of glaze, a light dusting of powdered sugar or a sprinkle of cinnamon-sugar right after baking is also wonderful.

Storing and Reheating Tips

The great news is that these Peanut Butter Banana Cookies are quite forgiving when it comes to storage, and they hold their delicious texture beautifully. I’ve tested these methods extensively (mostly because I tend to bake a double batch!), and they work like a charm.

Room Temperature: Once completely cooled, you can store these cookies in an airtight container at room temperature for up to 3-4 days. They actually seem to get even chewier and more flavorful on the second day! I usually line the container with a piece of parchment paper just in case, though they rarely stick. If you’re just storing a few, a large zip-top bag works perfectly well. Just make sure all the air is squeezed out before sealing.

Refrigerator Storage: If your kitchen is particularly warm or humid, or if you want to extend their freshness a bit longer, storing them in the refrigerator is a good option. Place them in an airtight container, and they should stay good for about a week. Keep in mind that refrigeration can sometimes make cookies a little firmer. To revive them, let them sit at room temperature for about 15-20 minutes before enjoying, or try the reheating tip below!

Freezer Instructions: These cookies freeze beautifully, making them a fantastic make-ahead treat. First, ensure they are completely cooled. You can freeze them individually on a baking sheet for about an hour until firm, then transfer them to a freezer-safe airtight container or heavy-duty freezer bag. I like to place a piece of parchment paper between layers to prevent sticking. They’ll stay fresh and delicious in the freezer for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight or let them come to room temperature on the counter for a few hours.

Glaze Timing Advice: If you’ve glazes your cookies, it’s best to store them at room temperature. The glaze can get a little sticky or soft if refrigerated. For freezing, I actually prefer to glaze them *after* they’ve been thawed and brought back to room temperature. This ensures the glaze stays pretty and firm. If you freeze un-glazed cookies, you can glaze them once they’ve thawed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour work really well. You might notice a slightly different texture, perhaps a bit more tender or crumbly, but the flavor remains fantastic. Ensure all your other ingredients are also gluten-free. The ratios should remain the same as the original recipe.

Do I need to peel the zucchini?

Oh, this is for Peanut Butter Banana Cookies, not zucchini bread! You don’t need any zucchini here at all. The star ingredients are ripe bananas and peanut butter. So, no peeling, no zesting, just delicious banana goodness!

Can I make this as muffins instead?

Yes, you absolutely can! This dough would make lovely Peanut Butter Banana Muffins. You would spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full. You might want to add a little extra peanut butter to the top of each muffin before baking for an extra swirl effect. Baking time would likely be around 18-22 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

The sweetness in this recipe comes primarily from the ripe bananas and the granulated sugar. If you prefer them less sweet, you can try reducing the granulated sugar by about 1/4 cup. The ripe bananas provide a lot of natural sweetness, so they’ll still be delicious. You could also explore natural sweeteners like maple syrup, but you might need to adjust the flour slightly to compensate for the liquid difference. For the glaze, you can also adjust the powdered sugar amount to your liking.

What can I use instead of the glaze?

The glaze is entirely optional! If you’re not a fan of glazes or want a simpler finish, you have several other great options. You could dust the cooled cookies with a light coating of powdered sugar using a fine-mesh sieve. Another delicious alternative is to mix a teaspoon of cinnamon into a tablespoon of granulated sugar and sprinkle that over the cookies while they’re still warm from the oven. Or, simply enjoy them as is – they’re packed with flavor on their own!

Final Thoughts

I truly hope you give these Peanut Butter Banana Cookies a try. They’re more than just a recipe to me; they’re little moments of joy that I get to share with the people I love. They’re proof that simple ingredients, when treated with a little care and enthusiasm, can create something truly spectacular. The way they smell baking in the oven is just pure magic, and the taste… well, you’ll just have to experience it for yourself! If you’re a fan of comforting, classic flavors with a delightful twist, these cookies are going to become a permanent fixture in your baking repertoire. They’re perfect for that 10 pm craving, a potluck, or just because you deserve a delicious treat. For those who adore this flavor combination, you might also enjoy my Chewy Banana Bread Blondies or my No-Bake Peanut Butter Oatmeal Cookies. Happy baking, and I can’t wait to hear how your Peanut Butter Banana Cookies turn out! Don’t forget to leave a comment below and let me know your favorite part!

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