Peanut Butter Banana Cookies recipe is a deliciously easy treat combining creamy peanut butter with naturally sweet bananas for a soft, chewy cookie. This recipe comes together quickly with simple pantry staples and no complicated steps. These cookies are beginner-friendly and perfect for a weeknight snack or fun baking project with the family. For a savory pairing, try pairing it with my Easy Boursin Mac and Cheese for a complete comfort food experience.
Why You'll Love Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat
Discover this easy homemade Peanut Butter Banana Cookies recipe with soft, chewy texture and natural sweetness. Perfect quick family-friendly dessert!
- Simple ingredients you likely have on hand
- Soft and chewy texture with natural sweetness from bananas
- Gluten-free and no refined sugars if desired
- Perfect for quick baking and beginner-friendly cooks
Ingredients for Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat
Peanut butter: Use creamy for smooth texture; natural peanut butter works, but check for added oilsBananas: Overripe bananas ensure sweetness and moisture; can substitute with applesauce in a pinch
- Peanut butter: Use creamy for smooth texture; natural peanut butter works, but check for added oils
- Bananas: Overripe bananas ensure sweetness and moisture; can substitute with applesauce in a pinch
Ingredient Note: Full measurements for Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat are listed in the printable recipe card below.
How to Make Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat
Step 1 — Prep & Preheat
Prep the dough: In a large mixing bowl, mash bananas until smooth. Add peanut butter, brown sugar, egg, and vanilla extract. Mix until combined.
Step 2 — Cook and Build Flavor
Add dry ingredients: Stir in rolled oats, baking soda, and salt until just combined. Fold in optional chocolate chips or nuts if using.
Step 3 — Finish, Taste, and Adjust
Form and place cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop dough by tablespoonfuls onto the sheet, flatten slightly with the back of a spoon.
Expert Tips for Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat
- Make sure bananas are very ripe for natural sweetness and moist texture.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Flatten cookie dough slightly so they bake evenly and don’t remain doughy inside.
Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat
Discover this easy homemade Peanut Butter Banana Cookies recipe with soft, chewy texture and natural sweetness. Perfect quick family-friendly dessert!
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 2 ripe medium bananas, mashed
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 large egg
Seasonings & Flavor Boosters
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Toppings
- 1/3 cup chocolate chips or chopped nuts
Instructions
How to Make Peanut Butter Banana Cookies recipe
- Prep the dough: In a large mixing bowl, mash bananas until smooth. Add peanut butter, brown sugar, egg, and vanilla extract. Mix until combined.
- Add dry ingredients: Stir in rolled oats, baking soda, and salt until just combined. Fold in optional chocolate chips or nuts if using.
- Form and place cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop dough by tablespoonfuls onto the sheet, flatten slightly with the back of a spoon.
- Bake and cool: Bake for 20-25 minutes until edges are golden and tops are set. Let cool on baking sheet for 5 minutes before transferring to wire rack.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Peanut Butter Banana Cookies recipe - Easy Homemade Soft & Chewy Treat FAQs
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Baked cookies store well for several days or freeze easily.
Almond butter or sunflower seed butter make great alternatives if you need a peanut-free option.
Keep cooled cookies in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for longer storage.
Dry cookies may be overbaked or banana not ripe enough. Soggy cookies may need more baking time or less banana.
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