Yes, you read the title right... Peanut Butter Banana Chocolate Chip Cookies!!! These cookies are all of the best cookie ingredients crafted together to create the ultimate cookie! They are super soft, chewy, moist, and spectacular in every way.
These peanut butter banana chocolate chip cookies took weeks of testing, tweaking, and retesting to get them perfect and trust me.... they are perfect.
Chocolate and peanut butter go together like peas and carrots, am I right?! Make sure to try my chocolate peanut butter puppy chow and peanut butter marshmallow squares, too! Or if you are looking for more delicious cookie recipes, you need to try these ginger cookies made without molasses, these incredibly chewy and soft chocolate chip cookies, and these leftover Halloween candy cookies!
These come together like most cookie recipes, wet ingredients beaten and then stirred into the dry ingredients. You then refrigerate the cookie dough to allow it to firm up a bit before shaping and baking.
Then comes the portioning, rolling the cookie dough balls, and baking. These are probably the biggest and thickest cookies you will ever make. Each cookie contains roughly ¼ cup of cookie dough, I know, it seems like a lot, but it is worth it!
I do not recommend making the cookies smaller but if you want to make the cookies smaller, you will have to reduce the baking time. Bake the cookies until the edges are just beginning to turn golden brown. I can not guarantee that the cookies will remain as soft and chewy if they are reduced in size.
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These cookies will last up to 5 days stored at room temperature in an air tight container. Keep in mind that putting the cookies into the refrigerator after they are baked may dry them out.
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📖 Recipe
Peanut Butter Banana Chocolate Chip Cookies
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Print Recipe Pin RecipeIngredients
- 2 cups Flour
- ¾ cup Peanut Butter
- ¾ cup Sugar
- ½ cup Brown Sugar
- 1 Mashed Banana approx. ½ cup
- ½ cup Butter melted
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Baking Powder
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Soda
- Pinch Salt
- ½ cup Chocolate Chips
Instructions
- In a small bowl combine flour, baking powder, baking soda, and salt. Stir with a wooden spoon to combine. Set aside.
- In a large bowl add sugar, brown sugar, and butter. Beat with a mixer until fully incorporated and smooth. Add egg, egg yolk, mashed banana, vanilla extract, and peanut butter. Beat mixture again until smooth and all ingredients are fully combined.
- Add dry mix into the wet mixture and stir with a wooden spoon until batter is smooth.
- Add in chocolate chips and stir until combined.
- Cover and refrigerate cookie dough for 30 minutes.
- Preheat oven to 350°F
- Scoop out about ¼ cup of cookie batter and roll into a ball using your hands. Place cookies on baking sheets, leaving lots of room between the cookie dough balls, keeping in mind they will spread out as they bake. I usually only place 6 cookie dough balls on one baking sheet.
- Bake for 16-18 minutes until cookies are golden brown. Remove cookies from the oven and transfer to a cooling rack. Let the cookies cool completely before serving.
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Notes
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Allison says
So unfair, why must I be working right now. I just want COOKIES.
Have to make these tonight. 5 days so they should still be good for the weekend.
Haha like there will be any left by then.
Thanks for all your inspiration.
Carol Vogeney says
My husband said that these are the best cookies I’ve ever made! I avoid making cookies because we live at high elevation and they never turn out. This recipe was perfect for a friend’s birthday. Thank you!
Jessica says
That is wonderful! I am so happy that you loved the cookies! We have a new cookie recipe coming this week, make sure to keep an eye out! 😊
Janet says
Can this recipe be increased? I want to make these for Christmas but I need more than 14
Paul weise says
Not much flavor from peanut butter or banana! Disappointed at results,but not a bad cookie
Eva says
Made mainly as directed. I used bananas that were thawed from frozen and very watery. I added 1.5 tablespoons of flax meal to the banana juice and used it instead of the eggs. They turned out great! I used a 1.5 Tablespoon cookie scoop and stacked two balls of dough together while slightly squishing them down. I used salted butter and didn't add any salt to the dough, choosing to top them with a sprinkle of kosher salt instead.
Eva says
I wanted to add, these are delicious and you can definitely taste the peanut butter and banana, but it isn't a super strong flavor profile. It's more of a peanut butter and banana flavored chocolate chip cookie. And the texture and size reminds me of a gourmet flavored bakery cookie. Also, my oven took 19-20 minutes to get that toasty brown look.
Jessica says
We are so happy that you liked the cookies! Thank you for leaving the reviews and your experience!