Peanut Butter Banana Cookies are the perfect blend of peanut butter and bananas in a soft cookie. It is a cookie fit for a king, I mean, Elvis! If you love the flavor combination, be sure to try my Peanut Butter Banana Muffins, too!

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Banana Peanut Butter Chip Cookies (Elvis Cookies)

There is just something so delicious about the combination of bananas and peanut butter. Elvis had a favorite sandwich which was peanut butter, banana, and bacon. There is no bacon in this cookie, but it is loaded with banana and peanut butter flavor!

Egg: You will use just the yolk of an egg. The yolk will help the cookies get that supersoft texture after being baked. Be sure to use an egg that is at room temperature.

Peanut Butter Chips: All the peanut butter flavor comes from peanut butter chips. (Do not use peanut butter as a substitute.) I added them to the cookie dough, as well as placed a few chips on top before baking. Or, try the cookies by adding both dark chocolate chips and peanut butter chips! That would be amazing!

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Do I Have to Let the Dough Rest?

Yes! In this recipe, it is important that you let the dough rest for about ten minutes before adding the balls of cookie dough to the baking sheet and baking the cookies. You should be able to see the difference in the dough as right away it will appear quite wet and loose. After the 10 minutes, it will firm up a bit and be easier to work with.

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To Avoid Cake Like Cookies – Do This!

Don’t make them big! When I tested making the cookies larger, roughly doubling the size of this recipe, the texture of the baked cookies was completely different. I can’t stress enough how different. It was more like cake than a cookie. If you follow the recipe (1 tablespoon of dough per cookie) you will end up with a chewy cookie, which is what I was going for.

Can I Make Banana Peanut Butter Chip Cookies Ahead of Time?

Sure! Cookies are great for making ahead of time. You can get the dough mixed together and freeze it to make the cookies when you are ready. To store the dough before being baked, first, place the dollops of cookie dough onto a parchment paper-lined plate. Next, transfer the cookies to the freezer for an hour or two. Once frozen, store the unbaked cookies in a freezer-safe container. When ready to enjoy, simply bake from frozen, adding 1-2 minutes to the baking time.

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How to Store Cookies

Once cookies have been baked, store them in an airtight container with a slice of white bread stored with the cookies. This will help the soft cookies stay on the softer side for up to a week. If you are not going to eat the cookies within a week, store them in the freezer.

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Banana Peanut Butter Chip Cookies

Prep Time 15 mins
Cook Time 8 mins
Resting Time 10 mins
Total Time 33 mins
Banana Peanut Butter Chip Cookies are the perfect blend of peanut butter and bananas in a soft cookie.

Ingredients

  • 1 large banana, over-ripened
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • ¾ cup (150 g) light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1⅓ cups (167 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • cup (112 g) peanut butter chips

Instructions

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a large mixing bowl, mash the banana with a fork. Add the butter, brown sugar, egg yolk, and vanilla extract. Using a handheld mixer, mix on medium speed for 30 seconds, or until just combined.
  • Add the flour, baking soda, and salt. Mix until no flour remains, scraping down the bowl as needed.
  • Fold in the peanut butter chips.
  • Let the cookie dough rest at room temperature for 10 minutes. (Don't skip this step!)
  • After the dough has rested, use a 1 tablespoon cookie scoop* to drop the dough onto the lined baking sheets, spacing each about 2 inches apart.
  • Bake for 7-8 minutes, or until the cookie edges are set (the middle will still appear underbaked).
  • Transfer the cookies to a cooling rack to cool for 5-10 minutes before enjoying.

Notes

How To Avoid Cake-Like Cookies

Don’t make them big! When I tested making the cookies larger, roughly doubling the size of this recipe, the texture of the baked cookies was completely different. I can’t stress enough how different. It was more like cake than a cookie. If you follow the recipe (1 tablespoon of dough per cookie) you will end up with a chewy cookie, which is what I was going for.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    I haven’t made these cookies yet but had two questions: what happens if you use the egg white too? And, why is it so important to let the dough rest before scooping? Thanks in advance- I love learning the science behind each ingredient. ( ie: baking soda vs baking powder etc) Love your recipes!❤️

  2. I made these. They’re amazing! Everyone loves them. I have tried altering the recipe here and there but they’re never as good as when I follow this recipe exactly. Thank you!

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