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.

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

  1. #
    jenni — April 30, 2012 @ 10:22 pm

    i am a glutton
    i’ve made 3 batches of these in 3 days
    best cookies ever.


  2. #
    zombiesgirl — May 1, 2012 @ 6:31 pm

    So glad I came across this, I was one day away from freezing my rather dark banana, speaking of freezers, I totally freeze cookies as well. also microwave slightly aged ones, in the hopes bringing back their youthful chewiness. Works pretty well.
    Bacon is just insane, unless, ooh, wait bacon cookies with maple glaze. why do i have the feeling someone else will have thought of this…


  3. #
    Rachel M — May 1, 2012 @ 7:19 pm

    Made these last weekend, they are AMAZING. I couldn’t stop eating them!


  4. #
    Sarah — May 2, 2012 @ 7:08 pm

    Made these today. They’re simple and so good!


  5. #
    Sharleen — May 5, 2012 @ 3:06 pm

    I made these just now…the dough is amazing! I`m lazy and hate getting my hands dirty so i just mixed everything in the mixer. Hand folding isn’t my idea of a good time. Also 8tbsp = 1/2 cup.


  6. #
    Liza — May 8, 2012 @ 10:24 pm

    I just made these, but subbed applesauce for the butter. They turned out more cake like, but still delicious!


  7. #
    Rachel — May 9, 2012 @ 1:47 am

    I’ve been reading your blog for quite some time, but this is the first recipe I’ve tried (everything you post looks delicious, but I’m a student and don’t currently have the time/money to indulge all my culinary whims). Anyhoodles, we all know that the good ol’ banana, pb, and chocolate combo is the food of the gods, and these cookies did not disappoint! Absolutely fabulous and wondrously chewy :) I subbed in 1c whole wheat flour to decrease the guilt factor and added a little extra baking soda to compensate (don’t know if that was necessary or not, but they turned out great!). I imagine oatmeal would be yummy as well- I shall try that next time I make them because I will definitely be making these often. Thanks again for the great blog!


  8. #
    Liz — May 10, 2012 @ 9:41 am

    I made these last Sunday and after spilling one bowl of melted butter all over my kitchen they turned out fabulous! The way your described them was spot on: not cakey and stay moist forever! My boyfriend has declared these his new favorite cookies.


  9. #
    Taylor — May 10, 2012 @ 12:02 pm

    So let’s say I’m too impatient to wait for the butters to cool…would it be a disaster? This is a serious question because that picture is staring at me and I just can’t wait. But would it mess the cookies up to mix it all up without the butters being completely cooled?


    • Jessica — May 10th, 2012 @ 12:04 pm

      If you don’t let the butters cool, the cookies will most likely be really thin and possibly crispy. They may even run together, but I haven’t tried it. Stick the butter in the fridge for a few minutes!


      • Taylor — May 10th, 2012 @ 1:10 pm

        Oh my GOD these cookies are amazing

      • Barry — May 25th, 2013 @ 9:34 pm

        How about if you just soften the butter instead of melting and why do so many recipes say UN salted butter then add salt to the recipe?

        • Jessica — May 29th, 2013 @ 1:07 pm

          because that is the way that YOU control the butter in the recipe. you can add as much/little salt as you’d like instead of adding the salted butter which doesn’t allow you to control it.

  10. #
    Tracy — May 13, 2012 @ 1:02 am

    Made these cookies tonight and there are GREAT. Next time I would add a little less sugar because the banana adds a lot of sweetness. BUT these are a keeper!!!


  11. #
    Robin — May 14, 2012 @ 7:33 pm

    Maybe I’m the only one but these cookies took way longer to bake than advertised! I had to cook them at least 5 minutes longer to get them brown on the edges. Maybe my oven is messed up? Next time I will cook them at 350.


  12. #
    Kelly — May 17, 2012 @ 12:41 pm

    My original attempt at these took longer to bake than directed as well but still turned out magically delicious! I am making them for the second time today (as a special request from my boyfriend for our long weekend camping adventure). The first go – around my cookies didn’t cook down at all so they looked like mounds of slightly cooked, cookie dough (also delicious!). I am excited to have a batch of these around again! Yum!


  13. #
    Bramble — June 13, 2012 @ 3:05 pm

    Baking my first batch now… I can’t stop eating the batter if that tells anyone how good this is…



  14. #
    stace — June 17, 2012 @ 3:33 pm

    try carmalizing the bacon with brown sugar first, break it into tiny chocolate! chip sized pieces. no regrets. i also addbacon and peanut bytter to my hamburgers just so we’re clear :)


  15. #
    Mandy — June 20, 2012 @ 11:17 pm

    I made these last night they are so good. I did substitute the milk chocolate chips for dark chocolate chunks though. I don’t know why but the cookies didn’t flatten out but they are still really good!


  16. #
    Rachael — June 22, 2012 @ 4:28 pm

    I pinned this recipe (what feels like) forever ago and finally baked them today! I made a half batch the way the recipe prescribes and included oats and cinnamon in the other half. Delicious!


  17. #
    Helen — July 8, 2012 @ 10:05 am

    These are AMAZING! I made them for my colleagues, but there’s no way that they’ll even make it out of this house…


  18. #
    Morgan — July 11, 2012 @ 5:10 pm

    These cookies taste great, but I’ve made them twice and mine don’t turn out flat like the pictures show. Mine pretty much hold the shape I put them in on the baking sheet! It might be because I use whole wheat flour instead of AP flour, but they still taste wonderful!


  19. #
    Alison H — July 17, 2012 @ 11:52 pm

    SO so AMAZING . . . my new favorite cookie recipe. Yummy batter, sweet aroma while baking (better than every candle I’ve ever owned), and that moist, peanuty, soft banana taste. Thank you so much for taking the time to whip up this concoction, I’ve made these cookies no less than a dozen times.


  20. #
    Rhiannan — July 28, 2012 @ 7:11 pm

    !!!!BIG HIT!!!!
    took these to work, they were gone within 5 min, and i only work with 4 people…
    with the next batch, my boyfriend kept burning his mouth with the ‘fresh ones out of the oven’ because he couldn’t wait for them to cool down.
    if you have them the next day, nuke them for about 15 seconds and they taste fresh!
    when you cook them for the 10 min and they still don’t look done, take them out, they continue to cook on the pan for a little as the pan cools down. and they are chewier then ever!!!


  21. #
    Lindsay — August 3, 2012 @ 6:30 pm

    I made these for the first time today and did a double batch….I used four bananas and one whole egg instead of two egg whites and all I can say is AMAZING! I am in love…they are so moist and chewy and delectable! This is a forever recipe!!


  22. #
    Melanie — August 15, 2012 @ 12:01 pm

    I made these this weekend but substituted Nutella for the peanut butter (it was all I had) – they were AMAZING. I’ve been having trouble making flat chewy cookies since I moved to Germany (apparently their baking soda is weird) but these turned out perfectly! I also didn’t wait for the butter to cool down (I heard this makes them flatter, which is what I was going for). My new favorite cookie!!!!!!!


  23. #
    Stormi — August 15, 2012 @ 7:33 pm

    Mine definitely didn’t come out as nice and flat as yours. They’re tasty (especially with milk!), but I think next time I’ll want more peanut butter and a bit less banana.


  24. #
    Hannah — August 23, 2012 @ 8:20 pm

    These are so dang good. They are super chewy and just straight amazing. I somehow got double the stated amount of cookies.. double score!


  25. #
    Carly — August 28, 2012 @ 8:09 am

    I just have to say I made these last night for my book club this evening and they are out of this world delicious. Perhaps the most amazing cookie I have ever made. Problem is I’m getting married in 10 days…cannot afford to binge eat cookies- ahhh – damn wedding dress! ;) Thanks Jessica, as always- you’re the first place I go to whenever I need inspiration!


  26. #
    Sarah Anne — September 4, 2012 @ 1:25 am

    Oh. My. Word. Honestly the best cookie I’ve ever made. Amazing. I used coconut oil instead of butter and a mix of nut butters since I was out of plain peanut. I also used coconut sugar instead of the white sugar. Mine wouldn’t flatten either, but they still were delicious and moist! Thanks for the wonderful recipe!


  27. #
    megan — September 8, 2012 @ 5:37 pm

    just made these. holy crap delicious.


  28. #
    michelle — September 25, 2012 @ 3:04 pm

    made a double batch today, very yummy! But I think I will cut the sugars in half next time, they are SUPER sweet. Thanks for sharing!!


  29. #
    Cherl — October 3, 2012 @ 5:11 pm

    What did I do wrong? Just made a batch, melted and cooled both the butter and peanut butter and let egg yolk come to room temp. My cookies were good, however they were soft and puffy not flatten like a chocolate cookie (like your picture) There was no way I could have rolled out the dough as it was pretty wet/sticky. Maybe the bananas were too big? thoughts? WE loved them anyway, so good and tasty. Just wondering why they didn’t flatten.


  30. #
    Harriet r — October 7, 2012 @ 11:47 am

    Just made these and they are amazing :D It has every sweet thing that I love, I am soo glad you put this recipe up :D love all your food! thanks x


  31. #
    Noelle — October 12, 2012 @ 2:24 pm

    These are phenomenal! I sprinkled a little coarse sea salt on top to bring out the buttery flavor and oh god were they good! Thank you! :)


  32. #
    Emily — October 20, 2012 @ 6:24 pm

    I made these cookies, and they are SO FREAKING GOOD!!! They’re so soft, and the taste is just delish. If you have a couple extra bananas, they are a perfect treat! Especially with milk. Yum.


  33. #
    Skorned — November 5, 2012 @ 4:04 pm

    I just made these. I wish I would have had some chocolate chips or nutella to mix in. As it is they are wonderful. So soft and chewy and rich…. like a brownie almost.


  34. #
    Megan — November 17, 2012 @ 5:03 pm

    I made these today! Absolutely delicious!i subed the +2 tablespoon of flour with 2 tablespoon toasted wheat germ to add a little more fiber,and added a subtle nutty flavor!yesterday I made your buffalo chicken Mac n’ cheese!it was delicious!even my two year old(who eats NOTHING) ate it up! Which got me thinking….do you have any more food ideas toddlers might like??i have such a hard time getting him to eat!


  35. #
    Sam L — November 25, 2012 @ 5:12 pm

    These cookies are majestic! I made them a bit smaller, I got 3 1/2 dozen out of the batch. I also may have sneaked a little extra peanut butter in there :P I cooked them for 19 minutes at 325. I know this sounds like a lot, but they were absolutely fabulous!!!


  36. #
    Diana — December 1, 2012 @ 6:52 am

    Good Morning
    Okay so I just happened to stumble onto your blog! Best stumbling ever!!! I just made these cookies, OMG they have to be the best cookie I have ever had!!! Sweet, chocolaty, banana, peanut butter flavor is awesome!! I have never made banana cookies I will never have to search for another recipe!!
    My batter is a bit runny…and it scared me…but no worries!! They are wonderful. I make cookies every Saturday for our church..something different every week…these will top all I have ever made!!!!
    And for all you skeptics out there…dont look at another recipe this is what you are looking for and crave!!!!
    Thank you!!!!!


  37. #
    Kathy — December 1, 2012 @ 6:04 pm

    Can the PB , Banana Chocolate chip cookies be frozen?


  38. #
    Kathy — December 1, 2012 @ 6:08 pm

    Can the PB Banana Chocolate Chip Cookies be frozen?


  39. #
    Jamiee — January 22, 2013 @ 9:02 pm

    I just made these. The flavor is to die for! I must have made an error somewhere,because they were cakey… but still delicious!


  40. #
    Laurianne — February 14, 2013 @ 1:48 pm

    Oh mon dieu. The first cookies haven’t finished baking and I am already eating all the dough. Duh. Sérieusement, best dough ever.
    Merci for all that crazy goodness!


  41. #
    Angie — March 26, 2013 @ 9:37 pm

    I made these cookies tonight and they turned out great. The only problem I had is they turned out caky and fluffy. I’ve checked the recipe, and everything is correct, except I accidentally added the butter at the end. Could this have effected them this much?




  42. #
    Christina — April 3, 2013 @ 12:59 pm

    These are the best cookies I’ve ever made or eaten! Absolutely perfect, combining every single one of my favorite things! The recipe is perfect too, followed it to the letter and came out with great results. Thank you so much for posting this one, Jessica! xx


  43. #
    Patti — April 10, 2013 @ 1:30 pm

    I made these cookies yesterday and I must say that they were absolutely delicious . I try new recipes weekly and this is a “Keeper” for my collection. My son and a friend described them as heavenly. Thank you for sharing with all of us!


  44. #
    Kaytrin N. — April 16, 2013 @ 2:02 am

    OMG, I am in cookie heaven!!! These are 3 of my favorite flavors in one cookie! Thank goodness I found this recipe on a google search. Will definitely be looking, at, and using, more of your recipes. Thank you so much!

    BTW, I used chunky peanut butter and the extra crunch was a nice addition.
    The cookies pretty much held their shape for me, too, like in other comments. The batter was such a different consistently than I am used to. And, oily? I think the bananas made it a little greasy and as a result the chocolate chips kept falling out of the batter when I scooped some out to put on the cookie sheet. So I was worried about how they would bake. But they are perfect…Soft and delicious!


  45. #
    Asherm — April 23, 2013 @ 11:11 pm

    So…I made these as a test cookie bc I’m trying to perfect the best cookie for my boyfriends bday…well mine looked pretty much like the pictures above except I bought milk chocolate from a local sweet shop and I don’t think it was sweet enough. Also I used a peanut butter that was not super sweet. My four was unbleached all-purpose, could that all have made a difference bc my cookies were not very sweet, like tasted bland!!…?? I mean I used high quality ingredients too… They were soft and chewy tho. Prob won’t make them again which is a shame bc I love pb, banana and chocolate a lot.


  46. #
    Kevin Hill — May 3, 2013 @ 4:13 am
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  48. #
    Krystine — June 7, 2013 @ 6:26 am

    Just baked these last night, they’re awesome!!! I had to bake mine for about 15 minutes though, the batch that baked for 12 were under-cooked. I also added oatmeal to them. The bombbbb!


  49. #
    Sara — July 19, 2013 @ 8:18 pm

    Just made these for the hubby – HE LOVES them! Thank you.



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