These peanut butter banana chocolate chip cookies combine three favorite flavors into one soft, chewy, and rich treat. The natural sweetness of ripe bananas blends perfectly with creamy peanut butter and melty chocolate chips, making these cookies a delightful snack or dessert that feels both indulgent and comforting.
Why You’ll Love This Recipe
I love how easy it is to whip up a batch of these cookies with ingredients I almost always have on hand. The banana keeps them moist and adds a naturally sweet depth, while the peanut butter brings that classic nutty richness. The chocolate chips? Well, they just make everything better. These cookies are also naturally flourless and gluten-free (depending on the oats used), making them great for various diets.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas
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Creamy peanut butter
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Rolled oats
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Baking soda
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Salt
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Vanilla extract
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Chocolate chips
directions
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I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a large mixing bowl, I mash the ripe bananas until smooth.
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I stir in the peanut butter and vanilla extract until the mixture is well combined.
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Then I add the oats, baking soda, and salt, mixing everything until just incorporated.
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I fold in the chocolate chips to ensure they’re evenly distributed.
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Using a spoon or cookie scoop, I drop rounded mounds of dough onto the prepared baking sheet.
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I bake the cookies for about 10–12 minutes, or until they’re lightly golden and set on the edges.
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After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 18–20 cookies, depending on the size. I usually prepare everything in under 15 minutes, and baking takes about 10–12 minutes. Cooling takes another 10 minutes, so I can enjoy these cookies in less than 40 minutes from start to finish.
Variations
I sometimes add a sprinkle of cinnamon or nutmeg for a warm twist. Swapping chocolate chips for chopped dark chocolate or white chocolate changes up the sweetness. If I want extra crunch, I mix in some chopped nuts like walnuts or pecans. For a vegan version, I just make sure the chocolate chips are dairy-free.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the fridge for up to a week. If I freeze them, I layer them with parchment paper in a sealed container or zip-top bag, and they last up to 2 months. I reheat frozen cookies in the microwave for about 15 seconds to enjoy them warm and soft.
FAQs
How ripe should the bananas be for this recipe?
I use very ripe bananas with lots of brown spots for the best flavor and sweetness. The riper they are, the better they’ll blend into the cookie dough.
Can I use crunchy peanut butter instead of creamy?
Yes, I sometimes use crunchy peanut butter for added texture. It works just as well, but it does change the cookie texture slightly.
Are these cookies gluten-free?
They can be. I use certified gluten-free oats to make sure the cookies are safe for a gluten-free diet.
Can I make these cookies without oats?
Oats are key to the structure of these cookies, but I’ve seen some people substitute almond flour or coconut flour. The texture will definitely change, so I stick with oats for the best results.
Do I need to chill the dough before baking?
No chilling is necessary. I bake them right after mixing the dough, which saves time and still results in soft, delicious cookies.
Conclusion
These peanut butter banana chocolate chip cookies are a go-to treat when I want something quick, wholesome, and satisfying. The combination of sweet banana, rich peanut butter, and gooey chocolate makes them irresistible every time. Whether I’m making them for a snack or a dessert, they never last long in my kitchen.
