Peanut Butter Banana Chocolate Chip 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
Next time I’m adding bacon because then these cookies will house all of my favorite things and be like, a complete meal.
219 Comments on “Peanut Butter Banana Chocolate Chip Cookies.”
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!
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!!!
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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 before..now 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!!!!!
Can the PB , Banana Chocolate chip cookies be frozen?
Thanks
Can the PB Banana Chocolate Chip Cookies be frozen?
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I just made these. The flavor is to die for! I must have made an error somewhere,because they were cakey… but still delicious!
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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!
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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?
Thanks,
Angie
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
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!
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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!
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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.
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Gosh I just tried these and they turned out AWESOME! https://www.facebook.com/photo.php?fbid=10152808737275430&set=a.10150124487270430.403856.751305429&type=1&theater
instagram.com/leetang76
Gosh I just tried these and they came out AWESOME!
https://www.facebook.com/photo.php?fbid=10152808737275430&set=a.10150124487270430.403856.751305429&type=1&theater
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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!
Just made these for the hubby – HE LOVES them! Thank you.
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Omg I love your blog and this cookie recipe looks amazing ! Im thinking of baking them tomorrow morning for my high school friends. Would you mind telling me whether this recipe require refrigerating before putting them in the oven since most comments mentioned how the cookie wont flatten? Thank you so much :D
I hope you weren’t kidding about adding the bacon, because I am actually doing that.
i’m not sure how anyone could comment that these cookies were bland. They were fantastic! I made them for a group of teenage girls who thought they were delicious, and my kids love them, too. I ate so much of the dough (tisk, tisk) that I got a bit queasy! Thanks for the recipe…I had everything on hand and they were simple to make. Such a nice alternative to banana bread!
OMG The best!! I Did switch things up just a bit.
6 T Butter & 8 T of Peanut butter (switched)
Made a double batch and did half chocolate chip & half butterscotch
1 cup Walnuts
350 for 15 minutes and a really nice crispy exterior and a nice gooey center!!
BIG THANKS!!! I am making one more double batch to freeze in individual balls …hopefully this way wont eat them all!
my first howsweeteats disappointment!!
My cookies did not spread out at all. The cooling of butter may not be necessary since it seems a lot of people are having this problem. Additionally, I didn’t feel the balance of flavors was right for me- i didn’t taste any peanut butter, and the banana tasted overly sweet-almost rotten, even though I used a fresh banana. I wish I knew the secret to making these work out! They are just not going to cut it as is.
Absolutely love the recipe! Made two batches for all my friends and coworkers and it was a hit! So much so that I had to direct them to your page. Thanks for the yummies!
I’ve been making these cookies for months. They’re my husband’s favorite! I tend to over-do it on the banana so the dough gets pretty runny. I’ve added oatmeal to it to dry it out some. I call it breakfast in a cookie. :-) and I don’t feel bad about giving it to my one year old.
Just made a batch of these with my boyfriend, oh boy are they delicious!!
We were worried because our first test batch came out brown, looked like they had been over-baked, but one bite and oh goodness! It was a magical moment that they were so good and soft even though they looked crispy. They do seem cake-ier than the original, so maybe gonna try more banana, more butter, less flour, something. Switching the butter and peanut butter might be nice, I will have to try it myself.
Thank you very much for this recipe, the cookies are delicious!
Oh, almost forgot, try this: take a bite of cookie, then a bite of a strawberry.
O. M. G. Mouth-gasm.
I made these last night, I used half whole wheat flour, raw sugar instead of white and added a bit of cinnamon, they were a HIT! Even my mom who doesn’t like bananas had one. Will be making these again!
I made a half batch of these this week and did had a few differences, I wonder if you can help? I left my cookies in more a little over 14 minutes and they came out light golden on the bottom, but the tops almost looked under cooked. They were pretty soft and I couldn’t really taste the peanut butter over the banana.
Here are the differences or variables i think could have affected my half batch:
I used a stand mixer, should I not?
I mixed it on high at some points
I used a whole banana instead of .75
I used cooled, natural (little oily) smooth unsalted peanut butter
I let the butter sit on the counter to soften
The egg yolk may have been cooler than room temperature
I used the oven at 325, did not use the convection setting
I am wondering if I could try the recipe with all peanut butter instead of butter, and was thinking of trying it with a chopped up dark chocolate bacon bar. I want the cookies to be firmer and cook a little more golden. Any suggestions would be appreciated! Thanks!
I made these a couple ights ago with a few adaptions (I wanted a thick, softer cookie as apposed to a more chewy one and a slightly stronger peanutbutter flavour – you can see it here: http://twoandahalftablespoons.tumblr.com/post/78971965937/peanutbutter-banana-cookies-with-triple-chocolate)
and they were a total hit! :D I stuffed mine with peanutbutter-stuffed chocolate easter eggs rolled in nutella for a little more zest and they came out soo delicious – thanks for the recipe!
Just made these cookies. The entire family loved them. I am planning on making them again.
I just made them today, these are the best!
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I just made these. The dough was way too sticky to be made into balls so I added whole wheat flour. They stayed really puffy when baking and even after cooling. But they smell great. I have to wait for sundown to try one but can’t wait.
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I have honestly made these cookies a solid 3 or 4 times already…and making them again tonight. I may have a problem.
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Great cookies but mine didn’t spread. I’ve reread the recipe again and again but I can’t figure out what I did wrong.
Help!
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Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.
Simon
Had a cookie craving this morning but less chocolate chips required for my usual chocolate chip recipe. Turned to google and stumbled upon this recipe and wow! The cookies are amazing, hands down!!!! Â This one is a keeper. I used less banana b/c I didn’t want them to be fluffy. And if u want your cookie to bake flat you must flatten it yourself before putting it on the bakers sheet.Â