Peanut Butter Banana Chocolate Chip Cookies are my answer to that moment when you want something sweet right now, but you also do not want to run to the store. If you have a couple of spotty bananas sitting on the counter, you are already halfway there. These cookies come together with simple pantry basics, and they make the whole kitchen smell like a warm hug. I love them because they feel a little wholesome, but still totally dessert. Plus, the combo of peanut butter and chocolate chips is basically always a yes in my house. 
Ingredient List and Alternatives
This is a cozy, flexible recipe. You can keep it classic, or swap things based on what you have. The main idea is simple: banana for natural sweetness and softness, peanut butter for rich flavor, and chocolate chips for the fun part.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Peanut Butter Banana Chocolate Chip Cookies. After a few test runs, I dialed in the flavors so it’s approachable and full of cozy vibes. Peanut Butter Banana Chocolate Chip Cookies are my answer to that moment when you want something sweet right now, but you also do not want to…
What you will need
- Ripe bananas (the spottier, the better): they mash easier and taste sweeter
- Peanut butter: creamy is my go to, but chunky works too
- Brown sugar or regular sugar: just enough to give that cookie vibe
- Egg: helps hold everything together
- Vanilla extract: small thing, big payoff
- All purpose flour: the structure
- Baking soda and a pinch of salt: for lift and balance
- Chocolate chips: semi sweet is my favorite here
If you need alternatives, here is what has worked for me:
Flour swap: You can use a 1 to 1 gluten free flour blend. The cookies may bake a tiny bit softer, so let them cool fully before moving them.
Peanut butter swap: Almond butter works, and sunflower seed butter works too. Just know sunflower seed butter can turn a little greenish sometimes when baked with baking soda. It is harmless, just kind of weird looking.
Sugar swap: Coconut sugar is great if you like that deeper caramel taste.
Chocolate swap: Chopped dark chocolate, mini chips, or even a mix of chips and chopped nuts is really good.
And if you are on a peanut butter kick lately, you might also like these sweet little treats: chocolate covered peanut butter hearts. I make them when I want something that feels like a tiny bakery candy at home.
Tips for Perfect Cookies
I have made Peanut Butter Banana Chocolate Chip Cookies enough times to know where things can go sideways, so here are the simple tips that actually matter.
Use very ripe bananas. If your bananas are still yellow and firm, your cookies will taste less sweet and the texture will not be as soft and bendy.
Measure the banana mash loosely, not aggressively. If you mash and pack it down hard, you might end up with too much moisture. Two medium ripe bananas usually do it.
Do not overmix the dough. Once the flour goes in, mix just until you do not see dry streaks. Overmixing can make cookies a little tough.
Chill if your kitchen is warm. If the dough feels very loose, pop it in the fridge for 20 to 30 minutes. This helps the cookies bake up thicker instead of spreading too much.
Pull them when the centers look slightly underdone. They will continue to set as they cool, and that is how you get that soft cookie middle.
I made these on a rainy afternoon with my kids and we ate them warm from the tray. The banana and peanut butter flavor is so good together, and they stayed soft even the next day.
When I want a different peanut butter cookie vibe but still easy, I also love this recipe for 4 ingredient cake mix peanut butter soft cookies. It is a lifesaver on busy weeks.
Recipe Variations
This is the part where you can make the recipe feel like your recipe. Peanut Butter Banana Chocolate Chip Cookies are pretty forgiving, so you can play around without stress.
Oatmeal version: Swap out about one third of the flour for quick oats. The cookies get a little heartier and extra cozy.
Double chocolate version: Add a couple tablespoons of cocoa powder and use dark chocolate chips. The banana still keeps it soft, but now it leans brownie like.
Salted top: Sprinkle a tiny pinch of flaky salt on each cookie dough scoop right before baking. It makes the chocolate taste even more chocolatey.
Peanut butter swirl look: Press a few extra chocolate chips on top, then lightly drag a fork across the top for that classic cookie look. Not required, but it is cute.
More protein, more filling: Add a couple tablespoons of chopped peanuts. It gives crunch and makes them feel snacky, in a good way.
If you ever want to skip the oven entirely on hot days, these no bake chocolate peanut butter cookies are a great backup plan. They are sweet, fast, and you do not have to preheat anything.
Storage Tips and Information
Because banana makes these cookies moist, storage actually matters. Do it right and they stay soft and delicious. Do it wrong and they get a little too sticky or weird.
Room temperature: Keep them in an airtight container for up to 2 days. I like adding a paper towel in the container to absorb a bit of extra moisture.
Fridge: If your kitchen runs warm, store them in the fridge up to 5 days. Let a cookie sit out for 10 minutes before eating, or microwave it for about 8 seconds for that fresh baked feel.
Freezer: Freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temp, or warm gently in the microwave.
Freezing cookie dough: Scoop dough balls onto a tray, freeze until firm, then store in a bag. Bake from frozen, just add 1 to 2 extra minutes.
Little note from experience: Peanut Butter Banana Chocolate Chip Cookies taste even better a few hours after baking because the flavors settle in together. If you can wait, you are stronger than me.
Related Recipes to Explore
If you are the kind of person who keeps peanut butter and chocolate around at all times, welcome, you are among friends. Here are a couple more recipes I think you would genuinely enjoy when you are in the same flavor mood.
For a crunchy, snacky situation, try peanut butter pretzel bites. They hit that salty sweet thing perfectly.
And if you want something a little more fun and bite sized for parties, these Reeses chocolate chip cookie bites are basically guaranteed to disappear fast.
Also, if you ever need a big dessert for a gathering, peanut butter desserts scale up so well. I always tell people to keep one showstopper recipe in their back pocket.
Common Questions
1) Can I make Peanut Butter Banana Chocolate Chip Cookies without an egg?
Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rest 5 minutes) or a couple tablespoons of plain yogurt. The texture will be slightly softer, but still good.
2) Why did my cookies spread too much?
Usually it is because the bananas were extra large or the dough was warm. Next time, chill the dough for 20 to 30 minutes and make sure you are not adding too much banana mash.
3) Can I use natural peanut butter?
Yes, but stir it really well first. Natural peanut butter can be runny, so chilling the dough helps a lot. If it is super oily, you may need a tablespoon or two more flour.
4) How do I know when they are done?
Look for set edges and a center that looks just barely underdone. They firm up as they cool, and that is how you keep them soft.
5) Can I reduce the sugar?
You can. The bananas bring sweetness, so you can cut the sugar a bit. Just know less sugar means less browning and a slightly more cakey cookie.
A sweet way to use up those ripe bananas
If you have been staring at a couple of overripe bananas and you want a guaranteed win, Peanut Butter Banana Chocolate Chip Cookies are the move. They are simple, forgiving, and they taste like comfort food in cookie form. If you want to compare versions, I really like checking out Peanut Butter Banana Chocolate Chip Cookies – Mom On Timeout and Peanut Butter Banana Chocolate Chip Cookies – SugarHero for extra inspiration. Bake a batch, stash a few in the freezer, and future you will be very thankful. Now go mash those bananas and toss in those chocolate chips, you have cookies to make.
Peanut Butter Banana Chocolate Chip Cookies
Ingredients Â
MethodÂ
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mash the ripe bananas until smooth.
- Add peanut butter, brown sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underdone.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
