Got ripe bananas? These easy Peanut Butter Banana Chocolate Chip Cookies are WAY more fun than making banana bread and so delicious too! Super soft and absolutely amazing!
Yesterday we found ourselves in a situation that we have learned to love – extra ripe bananas that need to be made into something amazing! Banana bread, banana muffins, banana cake – there’s so many delicious and exciting ways to use up those ripe bananas.
These cookies are one of our favorites.
Some time ago I shared the original recipe for these cookies – Chocolate Chip Banana Cookies. They have received rave reviews! Extra soft and incredibly tasty, they are many reader’s new favorite way to use up their own ripe bananas.
Enter these Peanut Butter Banana Chocolate Chip Cookies. Peanut Butter Chocolate Chip Banana Cookies seemed sooo much harder to say 🙂 Chocolate and banana go together beautifully, of course. But you know what goes even better with bananas? Peanut butter! The addition of peanut butter chips really takes these cookies over the top.
You’ll notice that there isn’t an egg in the ingredients list – this is NOT a typo. You really don’t need it in this recipe which is awesome if you know someone with an egg allergy.
There’s a lot of different ways you can customize these amazing cookies. One of our favorites is by adding in nuts. Walnuts, pecan, macadamia nuts – all delicious! The cookies are extra soft so let cool completely before storing. I like to separate them with a piece of parchment paper if I need to stack them.
The next time you find yourself with a couple extra ripe bananas, do yourself a favor and give these easy Peanut Butter Banana Chocolate Chip Cookies a try! Enjoy!
PIN IT NOW!
Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 medium ripe bananas, peeled and mashed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
- Cream butter, bananas, and sugars together until combined.
- Add vanilla extract and mix until combined.
- Stir in the flour mixture just until combined.
- Stir in chocolate and peanut butter chips.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 375F. Line two cookie sheets with parchment paper.
- Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
- Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
- Let cookies cool completely on cookie sheets.
- Store in airtight containers for up to a week.
More cookies to try!
Chocolate Peanut Butter Marshmallow Clouds
Flourless Toffee Peanut Butter Cookies
Almond Joy Cookies
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Becky says
I wonder if I could mix up and put in frig overnight?
Nicolette says
Do you store in container at room temperature or in fridge?
francine says
i love these cookies but mine also turned out fluffy…cake like an i hate cake cookies.. so next time i’m putting only one banana.. but the taste is great..
Ramy says
I love these cookies and have made them 3 times, but they never look like the picture. I only use 2 bananas, but they are always cakey. Any suggestions?
pat says
Don’t have any corn starch, what can I substitute ?
Trish - Mom On Timeout says
You can omit entirely or replace with some extra flour.
Wahida says
What does the corn starch actually do in this recipe? I don’t have any corn starch either and I’m trying to use up the bananas I have. Will not using corn starch hurt the recipe?
Lonnie says
Have anymore banana recipes
kimberly smith says
want to know if you put pb in this recipe or just the chips
Mark Atkinson says
I have made these a couple of times now and they are delicious. It would be great to see more recipes without the dairy and eggs.
Christie says
Made these exactly as written, except used 3 ripe bananas (to use up what I had) and they were delicious. They were cake-like as well, round and fluffy. But still so good!
Trish - Mom On Timeout says
The extra banana is what made them more cake like. But yes, still so good! Thank you!
Ana Polson says
Had the same question! Mine were cakey too. Thanks for answering! 🙂
Tiffany says
I made these cookies and they taste amazing! But my cookies didnt turn out to look like yours. Instead my cookies tasted doughy like a cake. What could have gone wrong?
Trish - Mom On Timeout says
How many bananas did you use? Too many or if they were larger will give the cookies a more cake-like texture. Not that that’s a bad thing 🙂
Amanda says
Can you substitute the peanut butter chips with actual peanut butter?
Trish - Mom On Timeout says
No, but you could substitute some of the butter for peanut butter.
Mark Atkinson says
Yes you can, I find that they are still really tasty and you get more of a peanut butter taste rather than banana.
Sheri says
Yes I did as well. Still turned out great!
Diana Teague says
Made these today and OH MY, they are awesome. The recipe is definitely a keeper. Thanks so much.
Lilian says
Did you cook them for exactly 12 mins or more?
Sheri says
I’m in ND and it took 15 for mine. Just keep an eye on them
Jessica @ A Kitchen Addiction says
What a great way to use up brown bananas! Definitely remembering this for the next time I have bananas that need to be used up!
Karen @ The Food Charlatan says
this looks so yummy, i need more ideas for ripe bananas because always have 567400.
averie @ averie cooks says
These look fabulous and as you said this would be a great recipe for those who need to be egg-free but can still enjoy their share of chocolate and PB 🙂