Easy Peanut Butter Banana Cookies
Easy Peanut Butter Banana Cookies are a crispy, gooey treat that everyone loves. I’ve made these dozens of times and know the secret to perfect texture. The golden edges and melty center make them irresistible. Try my protein balls for a different snack. If you love recipes like this, you’ll also enjoy Slow Cooker Chicken and Sweet Potato Stew and No-Bake Chocolate Fridge Cake.
Why This Easy Peanut Butter Banana Cookies Is Pure Comfort
- Crispy edges with a gooey center
- Quick to make with simple ingredients
- Perfect for cookie lovers
- Great with a glass of milk
What You'll Need for Easy Peanut Butter Banana Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe bananas
- 1/3 cup creamy peanut butter
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: Chocolate chips
- Optional: Sprinkle of sea salt
- Optional: Crushed peanuts
📝 Ingredient Notes
- Bananas: Use ripe bananas for natural sweetness and better texture.
- Peanut Butter: Make sure it’s creamy for smooth mixing.
- Flour: All-purpose flour works best for a soft cookie.
🛒 Tools & Equipment I Recommend
- Mixing Bowl — Ensure even mixing of ingredients → See on Amazon
- Cookie Scoop — Perfect portion sizes for even baking → See on Amazon
How to Make Easy Peanut Butter Banana Cookies
- Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix: Mash bananas in a large bowl. Add peanut butter, melted butter, sugar, vanilla, baking soda, and salt. Mix until smooth.
- Combine: Stir in flour until just combined. Fold in chocolate chips.
- Form: Use a cookie scoop to form balls. Place on baking sheet, flatten slightly.
- Bake: Bake for 10–12 minutes until edges are golden. Cool on wire rack.
Cook's Tips for Perfect Easy Peanut Butter Banana Cookies
- Texture tip: Use room temperature butter for better mixing.
- Common mistake and fix: If cookies spread too much, chill dough for 15 minutes before baking.
- Storage tip: Store in an airtight container for up to 5 days.
- Variation tip: Add chopped nuts for extra crunch.
Storing & Reheating Easy Peanut Butter Banana Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make dough ahead and bake when ready.
Freezing Easy Peanut Butter Banana Cookies
Freeze in a sealed bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5–7 minutes. Microwave: Microwave for 20–30 seconds for a gooey treat.
Recipe Notes
- Chef tip: Use ripe bananas for best flavor and texture.
- Best substitution: Replace peanut butter with almond butter for a different flavor.
- Make-ahead: Dough can be chilled for up to 2 days before baking.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If cookies are too dry, add 1–2 tablespoons of milk to the dough.
Want to level up this recipe?
Oven Thermometer — Ensure accurate baking temperature for perfect cookies → Check price on Amazon
Easy Peanut Butter Banana Cookies
Ingredients
Main Ingredients
- 2 ripe bananas
- 1/3 cup creamy peanut butter
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup white sugar
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Toppings
- Chocolate chips
- Sprinkle of sea salt
- Crushed peanuts
Instructions
- Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix: Mash bananas in a large bowl. Add peanut butter, melted butter, sugar, vanilla, baking soda, and salt. Mix until smooth.
- Combine: Stir in flour until just combined. Fold in chocolate chips.
- Form: Use a cookie scoop to form balls. Place on baking sheet, flatten slightly.
- Bake: Bake for 10–12 minutes until edges are golden. Cool on wire rack.
Notes
- Chef tip: Use ripe bananas for best flavor and texture.
- Best substitution: Replace peanut butter with almond butter for a different flavor.
- Make-ahead: Dough can be chilled for up to 2 days before baking.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If cookies are too dry, add 1–2 tablespoons of milk to the dough.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 5–7 minutes.
- Microwave reheat: Microwave for 20–30 seconds for a gooey treat.
- Make ahead: Make dough ahead and bake when ready.
Nutrition Per Serving
- Calories: 160
- Protein: 3g
- Fat: 7g
- Carbs: 19g
- Fiber: 1g
- Sugar: 9g
- Sodium: 160mg
- Cholesterol: 25mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Peanut Butter Banana Cookies FAQs
Yes, you can prepare the dough and store it in the fridge for up to 2 days. Bake when ready.
This can happen if the dough is overmixed or the bananas are underripe. Use ripe bananas and mix just until combined.
Yes, freeze in an airtight container for up to 3 months. Reheat in the oven for best texture.
Add a pinch of salt for flavor balance. Use room temperature butter for better mixing.
Almond butter or cashew butter work well as substitutes. They add a similar richness.
A Warm Final Note
I can’t wait for you to try Easy Peanut Butter Banana Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
