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Banana Peanut Butter Chip Cookies

Banana Peanut Butter Chip Cookies are the perfect blend of peanut butter and bananas in a soft cookie.
Prep Time15 minutes
Cook Time8 minutes
Resting Time10 minutes
Total Time33 minutes
Course: Dessert, Snack
Keyword: Banana Peanut Butter Cookies
Servings: 28 cookies
Calories: 123kcal
Author: Amanda Rettke--iambaker.net


  • 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


  • 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.


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.


Calories: 123kcal