There is only one thing worse than you having to stare through the screen at these cookies.

And that’s listening to me talk about how incredible they taste.

Or… I guess it COULD be worse – I could remind you for the 3700th time that the only way the peanut butter + chocolate combo (aka life itself) gets better is by adding banana, but whatever. I wouldn’t want to bore you.

But obviously, these cookies do contain three of my favorite things in the universe. I baked them in the morning, which meant that I ate cookies for a very balanced lunch and dinner. Oh, and three snacks.

… or four.

I tried my traditional sneak: leaving them on the counter for when my husband got home from work, in the hopes that he – the man who doesn’t love banana baked goods because he only eats bright GREEN bananas (dubyu tee eff?) – would pick one up and take a big bite. But my wife sense failed me and even though I lied when he asked “what’s in those cookies?” (“um, nothing. just chocolate chips. YOUR FAVORITE.”), I eventually caved because he just wasn’t taking the bait. Which meant he never took a bite. Which meant we had cookies for days. Which meant by late Saturday night I threw the last two in the trash (ziplock bag intact) then found myself fishing one out Sunday afternoon.

Hallllllp me.

There is one big major giant deal to note: these cookies are not cakey. Many moons ago I made some traditional banana chocolate chip cookies, and more often than not, cookies with banana come out fairly cake-like. No sir, not these. They are soft, but still have some chew. They stay soft for eons, or at least for the 16 hours they remain in your house before complete and total domination.

Peanut Butter Banana Chocolate Chip Cookies

[adapted from giant rainbow cookies]

makes about 18-20 cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons of unsalted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup loosely packed brown sugar

1/2 cup granulated sugar

1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 1/2 ripe medium bananas, mashed

1 1/4 cups milk chocolate chips
Preheat oven to 325 degrees F.


Mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms – I even use my hands to bring it together sometimes. Fold in chocolate chips.


Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in. I suggest letting these cool completely before storing them in a sealed container or bag, and they will stay very soft because of the banana.

Next time I’m adding bacon because then these cookies will house all of my favorite things and be like, a complete meal.

share:    Pin It    

210 Responses to “Peanut Butter Banana Chocolate Chip Cookies.”

  1. #
    Alex @ Alex Eats Green — April 24, 2012 @ 10:54 am

    Holy moly. These look photoshopped / something that came out of a dream. IM SO HUNGRY!! Nice work!


  2. #
    Averie @ Averie Cooks — April 24, 2012 @ 10:56 am

    Most banana cookie recipes and up turning out pretty cakey & I love that you said this is definitely chewy and not real cakey. They look incredible!


  3. #
    Allie @ sweet potato bites — April 24, 2012 @ 11:12 am

    peanut butter, banana and chocolate chips are like my 3 favorite things in life as well. these would last about 1 day in my house.


  4. #
    Jill — April 24, 2012 @ 11:18 am

    Ummm… yum! Can’t wait to make these! :)


  5. #
    Johanna — April 24, 2012 @ 11:41 am

    Oh BOY, these look incredibly delicious, will definitely have to try them!


  6. #
    Nancy @ CouponClippingCook — April 24, 2012 @ 11:49 am

    o.m.g. seriously, i’m going to be craving these all day….maybe all week. These cookies look soooo good.


  7. #
    christina @ ovenadventures — April 24, 2012 @ 12:18 pm

    OMG. I think i’m in love.


  8. #
    hannah — April 24, 2012 @ 12:30 pm
  9. #
    Jennifer — April 24, 2012 @ 12:50 pm

    You say they last 16 hours in the house…do you think they would survive a next-day shipping to my boyfriend? Or would the banana part make it not stay in solid form?


  10. #
    shelly (cookies and cups) — April 24, 2012 @ 12:59 pm

    you put banana in a cookie.
    That’s pretty smart!


  11. #
    Maryea {Happy Healthy Mama} — April 24, 2012 @ 1:09 pm

    These look like the perfect texture. Well done!!


  12. #
    Becky — April 24, 2012 @ 1:23 pm

    These look incredible! Do they have a banana-y taste/after taste?


    • Jessica — April 24th, 2012 @ 2:52 pm

      You can definitely taste the banana.


  13. #
    Dianna Belle — April 24, 2012 @ 1:28 pm

    ya knoo-o-o-w!…. bacon might just be realllly good in there…I think you jest, but I think I just might try that… then it would be a “breakfast” cookie! It will have (chocolate!) egg (protein), and (chocolate!) banana (fruit), and (chocolate!) peanut butter (protein), and (chocolate!) bacon (protein). How could it not be good for you??? and balanced and… yummy!


  14. #
    Andrea @ Vegvacious — April 24, 2012 @ 1:49 pm

    I’m so happy you found a non-cake like banana cookie. I’ve tried a couple, but I’m not a cakey-cookie kinda gal. Can’t wait to give this recipe a try!


  15. #
    Ashley @ Wishes and Dishes — April 24, 2012 @ 2:00 pm

    I am totally making these and I don’t foresee them lasting very long in our house! (because of me, of course) :)


  16. #
    Kenzie — April 24, 2012 @ 2:17 pm

    Jessica, write a cookbook and send me one, pretty please? :) I love the sound of these and right now, I’m thinking I NEED SOME STRETCHY PANTS. :)


  17. #
    Carissa — April 24, 2012 @ 2:30 pm

    Ohhhh these look delicious. My husband likes his bananas green too. Weird men.


  18. #
    Honey What's Cooking — April 24, 2012 @ 2:40 pm

    these look scrumptious. omg. i eat a lot of oatmeal and banana and pb are definitely on top. and sometimes i add a little chocolate to make it more fun. :-)


  19. #
    Erin — April 24, 2012 @ 2:42 pm

    Yay for non-cakey cookies! And curse you for sharing these. I am already having a hard time with the most recent batch of cookies I made and now I have to have these too. I will be eating 8 cookies in a sitting.


  20. #
    Alison — April 24, 2012 @ 4:00 pm

    Oh my gosh. These sound incredible!!!! They’re a must-make for me…


  21. #
    Jenna — April 24, 2012 @ 4:14 pm

    Enough is enough. Let’s be best friends. ;)


  22. #
    Randilea @ Life As I Bake It — April 24, 2012 @ 4:53 pm

    Bacon would make these out of the world I bet!

    Since I’m addicted to your blog and think you’re absolutely hysterical, I am passing along the Versatile Blogger Award to you! Please come by my blog and check out your award!


  23. #
    Tracy {Pale Yellow} — April 24, 2012 @ 5:44 pm

    Another amazing recipe! I end up pinning almost everything you make, thanks for all the deliciousness!


  24. #
    Molly @ RDexposed — April 24, 2012 @ 6:04 pm

    If there were ever a cookie that required milk it would be this one!


  25. #
    Quiche-ing Queen — April 24, 2012 @ 6:53 pm

    I need a giant glass of milk right now!


  26. #
    Maura @ My Healthy 'Ohana — April 24, 2012 @ 6:53 pm

    I love PB and banana together :) Haven’t made a cookie with banana in a long time because I don’t like the cakey texture, but will have to try yours!


  27. #
    Katrina — April 24, 2012 @ 6:57 pm

    I am in need of some of these! Fabulous!


  28. #
    Alaina @ Fabtastic Eats — April 24, 2012 @ 8:08 pm

    oh my goodness..Ive already made these! My fiances three favorite things are PB, Bananas, & Chocolate Chip Cookies. As soon as I saw these I knew he’d LOVE them..they were a total success! I love the soft chewiness..omg…HEAVENN!

    Thanks for another great one!!


    • Jessica — April 24th, 2012 @ 9:40 pm

      So glad you liked them!


  29. #
    Luv What You Do — April 24, 2012 @ 9:25 pm

    Love your first photo! Nothing makes my mouth water like a huge heaping cup of peanut butter.
    PB, banana, chocolate smooties are the greatest, but I’m sure it’s even better in a cookie.


  30. #
    Melissa — April 24, 2012 @ 9:27 pm

    FRICK~FRACK PADDY~WACK!!!! I cannot play hooky tomorrow but I think I feel a fever coming on for Thursday! I must make these cookies!

    I’m new here. You are hysterical! Thanks for making me smile. I like you!


  31. #
    Cate @ CatesKitchenAdventures — April 24, 2012 @ 10:25 pm

    Get in my belly! These look like so much fun, yum!


  32. #
    Michelle @ Brown Eyed Baker — April 24, 2012 @ 11:11 pm

    These look seriously amazing! Love the pb/banana/chocolate combo!


  33. #
    Sarah | The Cyclists Wife — April 25, 2012 @ 12:58 am

    Yay! I eat green bananas too!!


  34. #
    Christa — April 25, 2012 @ 7:59 am

    I made this right away. So delicious! A fantastic new way to use up extra bananas. I didn’t have any regular size chocolate chips on hand, so I used mini chips. They worked great.


  35. #
    Michelle Torres — April 25, 2012 @ 8:55 am

    I made these yummy cookies last night with dinner for family that came in to visit, and we all loved them!!!!! There are AMAZING!!!!!!! Has everything I love in a cookie!!!!!!


  36. #
    Mb — April 25, 2012 @ 10:19 am

    About how many cups do you think are 1 and a half bananas? The reason I ask is that I am considering substituting pumpkin or perhaps another mashed fruit. Is this a bad idea?


    • Jessica — April 25th, 2012 @ 10:22 am

      I think it depends on what you use. If you sub in pumpkin, the cookies might come out cakey (here are some chewy pumpkin cookies: If you mash fruit like strawberries or blueberries, they can have a really high water content and I have no idea how that will turn out. Banana is pretty *safe* to bake with so I think swapping something out will yield a totally different result… but I can’t be sure. I’d say the mashed bananas I used were about 2/3 cup!


  37. #
    Brye — April 25, 2012 @ 1:22 pm

    I just made these and had the added surprise that it made 3 dozen and they are delish! I subbed out the butter for coconut oil. Yay!


  38. #
    Beth @ Good to be the Cook — April 25, 2012 @ 1:38 pm

    PB & Banana…. & Chocolate in a COOKIE! WOW! I can’t wait to try these… what a perfect use for browning bananas!


  39. #
    Kriss Morton — April 25, 2012 @ 6:32 pm

    “Next time I’m adding bacon because then these cookies will house all of my favorite things and be like, a complete meal.”

    As the owner of and who are strong supporters and fighting for the rights of all bacon lovers in the world…. I support this action!


  40. #
    Steph @ 321delish — April 25, 2012 @ 11:08 pm

    These are like all of my favorite things rolled in to one. YUM.


  41. #
    Lea — April 26, 2012 @ 2:31 am

    I just made these. I thought your puffy peanut butter chocolate chip cookies were my all time favorite. I made this dough, made some pretty large balls, baked them slightly under-done, and when these fluffy warm bundles of happiness came out of the oven I thought I had died and gone to heaven. Your cookies are my secret weapon to impressing anyone, even myself.


  42. #
    wakanetwork — April 26, 2012 @ 3:33 am

    The combination of ingredients is simply perfect! 


  43. #
    Audrey Pettifor — April 26, 2012 @ 4:39 pm

    I have been waiting to make these since I saw the post…I messed up and put in 8tbs of PNB and 6 TBS butter but they are still super yummy!!! A definite favorite to keep! Thank you!!


  44. #
    Heidi woodruff — April 26, 2012 @ 5:45 pm

    In the oven now! Can’t wait to taste them!


  45. #
    Heidi woodruff — April 27, 2012 @ 12:30 am



  46. #
    Kayle @ The Cooking Actress — April 28, 2012 @ 3:49 pm

    Do you think natural PB would be ok in this?


  47. #
    Becky — April 29, 2012 @ 9:45 am

    Yeah…these are incredibly good! I’ve never made a cookie where you melt and cool peanut butter so was interested to see what the outcome would be. Don’t know if that’s what did the trick but the texture of these cookies is great and I love the fact that they’re chocolatey-peanut buttery-bananaey-good :)


  48. #
    Trisha — April 30, 2012 @ 12:32 pm

    Just made these….used whole wheat flour and 1/4 cup apple sauce instead of butter. OMG the flavor is soooo goooood. Perfect for this peanut butter banana lover!!!! Will be making these again for sure! Thanks for the recipe :)


  49. #
    D'Meaux — April 30, 2012 @ 3:39 pm

    Well, I made these last night, and would not make them again. Chemically they “worked” — they mixed up and baked up okay. But they are bland, boring, dull. I like cookies that have big flavor. These have very quiet, mild hints of banana, of peanut butter, but no strong flavor of anything in particular. Bland. I brought them in to work (where admittedly, they will eat anything) and people here are finding them odd, as well. Not going to keep this recipe, sorry.


  50. #
    mom of 4 — April 30, 2012 @ 3:56 pm

    ok so i made these for a work shower today and only problem was that i had to make them twice!!! because i made them yesterday morning and my family ate nearly all of them by last night so last night i find myself baking an entire new batch. i don’t know if i will ever bake any standby cookie recipes again because these are so good. my coworkers are going crazy and i know my kids are going to request more tonight.



Leave a Comment

Current ye@r *