Description
Soft, chewy cookies combining ripe bananas, peanut butter, and chocolate chips—no mixer needed, perfect for using up extra bananas.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter, softened
- 2 medium ripe bananas, peeled and mashed
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup semi‑sweet chocolate chips
- 1 cup peanut butter chips
Instructions
- Whisk together flour, baking soda, corn starch, and salt in a medium bowl.
- Cream butter, mashed bananas, brown sugar, and granulated sugar together until combined.
- Stir in vanilla extract until incorporated.
- Add flour mixture and stir just until combined.
- Fold in chocolate chips and peanut butter chips.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 375 °F. Line baking sheets with parchment paper.
- Scoop dough onto sheets and bake for 10–12 minutes, until tops are light golden.
- Let cookies cool completely on baking sheets before removing.
Notes
- Store airtight at room temperature up to 1 week.
- Freeze baked cookies in a single layer, then transfer to a freezer bag—keep up to 2 months.
- Freeze dough balls on a sheet, then bag; bake from frozen adding 1–2 extra minutes.
- Use ripe bananas—the riper, the sweeter.
- Let cookies cool before stacking to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 163 kcal
- Sugar: 17 g
- Sodium: 103 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
