Here is another lovely treat for peanut butter lovers – peanut butter banana chocolate chip cookies.
These eggless cookies are an awesome combination of peanut butter and bananas in a thick chewy cookie. And to make it even better, I have added loads of white and milk chocolate chips that make these peanut butter cookies simply delicious.
One glance at the title of this post might sound like there is so much going on in the cookies – there is peanut butter, and then banana and finally chocolate chips. All these are in addition to the basic ingredients in a cookie. But I can assure you, if you like bananas, and peanut butter and chocolate chips, the flavor combinations in these cookies is definitely yummy. Try them!!
Table of contents
- How to Make
- Like this cookie recipe? Here are my other posts you might want to check out
- Recipe (Printable)
How to Make
Here’s the list of ingredients for these peanut butter banana chocolate chip cookies:
- All-purpose flour + baking soda + salt
- Corn starch
- Brown sugar
- Granulated sugar
- Peanut Butter
- Vanilla extract
- Chocolate chips (milk + white)
Mixing the cookie dough
- Preheat the oven to 175 degrees Celsius. Start by peeling and mashing the banana in a medium bowl. Set it aside. In a separate bowl (large bowl of a stand mixer if using stand mixer), add the butter, peanut butter, both the brown sugar and granulated sugar.
- Beat until smooth. Add in the mashed banana and vanilla into the creamed wet ingredients.
- Beat again until well incorporated. Scrape the sides and bottom of the bowl with a rubber spatula.
- Sift in the flour, baking soda, and salt (flour mixture) and mix these dry ingredients into the creamed banana mixture until a soft dough forms. At this stage, the cookie dough will be quite sticky.
- Add both the milk chocolate chips and white chocolate chips (reserve some for topping later) and mix in with a spatula.
- Wrap the bowl with a plastic wrap and chill the cookie dough for approximately 30 to 45 minutes.
Shaping the cookies
- Remove from fridge, and scoop the dough to about 1 tablespoon size each (with a cookie scoop or measuring spoon or a small ice cream scoop with a 1 tablespoon capacity).
- Use another spoon to scoop the cookie dough out of the measuring spoon / cookie scoop.
- Drop the tablespoons of cookie dough onto a parchment paper (or cookie sheet) lined baking tray.
- Lightly form the dough into round dough balls (dip your fingers into some flour if the dough is too sticky).
- Press in more chocolate chips onto the cookie dough balls.
- Bake the cookies in a preheated oven for 7 to 8 minutes until the cookies are set and the sides start to turn light golden brown. Remove the cookies from the oven. If you wish to add more chocolate chips, you can still press them into the soft cookies as soon as they are removed from the oven. The cookies will still be soft at this stage.
Transfer the banana peanut butter cookies onto a wire rack (cooling rack) to cool completely to room temperature. Store in an airtight container.
- This recipe does not use any eggs. The bananas are a great substitute for eggs in this recipe. For best result and best flavor, use well-ripened or overripe bananas.
- Peanut butter can be either smooth or chunky. If you like tiny bits of peanuts in your cookies, use the chunky peanut butter, but if you prefer your cookies without those, use smooth or creamy peanut butter.
Can you add nuts to the cookies?
- You can also add some nuts into the cookies if you wish so. I would recommend peanuts as it would match the peanut butter in the cookies, but any other type of nuts would be fine too.
Can you use other types of chocolate chips?
- The choice of chocolate chips is also up to your preference. I used a combination of milk and white chocolate, with the milk chocolate chips in regular sizes and the white chips in mini sizes.
- You can choose any chocolate combo you prefer – dark chocolate chips (semisweet chocolate chips), milk, white or even butterscotch or peanut butter chips. And you can also use them in any combination you like.
How to make thick and chewy cookies?
- The best tip for thick and chewy cookies is to chill the cookie dough before baking. That way, it will not spread too much during baking, maintaining their thickness.
- Having said that, if you prefer flatter cookies, you can flatten the dough slightly before baking.
How to ensure the cookies are soft and chewy?
- Also, keep a close tab on the baking time of these cookies. They should be removed from the oven as soon as they set, and this would be just nice in about 7 to 8 minutes baking time.
- Too long a baking time will leave you with peanut butter banana cookies with a cakey texture.
Storing the dough and the baked cookies
- The cookie dough can also be refrigerated overnight. If it is too hard to scoop, let it sit at room temperature for a while to allow the dough to soften slightly. Shape and bake the cookies as usual.
- The baked peanut butter banana chocolate chip cookies are best eaten with 2 to 3 days after baking.
Like this cookie recipe? Here are my other posts you might want to check out
- Banana Butter Cake
- Marshmallow Cupcakes Decorating Idea
- Peanut Butter Cream Cheese Cookies
- Simple Peanut Butter Cookies with Sprinkles
- Dark Chocolate Banana Cake with Buttermilk (Super Moist)
- Banana Pound Cake - Easy & Moist
- Chocolate Peanut Butter Sandwich Cookies
- Chocolate Peanut Butter Stuffed Cookies
- Ultimate Chocolate Peanut Butter Cheesecake
- Easy Moist Banana Bread with Oil
Here is the full printable version of my peanut butter banana chocolate chip cookies. And while you are at it, don’t forget to check out my recipe notes right above (in case you have not read them yet), for tips on making the thickest, chewiest chocolate chip peanut butter banana cookies!
Peanut Butter Banana Chocolate Chip Cookies
- 165 g all-purpose flour
- 30 g butter
- 30 g peanut butter
- 75 g brown sugar
- 30 g granulated sugar
- ½ teaspoon baking soda
- ½ tablespoon corn starch
- ¼ teaspoon salt
- 1 banana medium sized
- ½ teaspoon vanilla essence
- 75 g milk chocolate chips
- 75 g white chocolate chips
- Pre-heat oven to 175°Celsius.
- Place both the brown sugar and granulated sugar in a bowl.
- Add peanut butter and butter and beat until the mixture turns creamy.
- Peel and mash the banana and add it to the creamed mixture. Beat until well incorporated.
- Sift the flour, baking soda and salt. Add it to the banana mixture. Mix until well combined.
- Reserve about ¼ of the milk and white chocolate chips. Add the remaining to the cookie dough and mix with a spatula. At this stage, the dough will be sticky.
- Cover the mixing bowl and chill the dough for approximately 30 minutes.
- Remove dough from oven and scoop the cookie dough into one tablespoon size. Drop them onto a parchment-lined baking tray, making sure they are well spaced. Shape them lightly into round balls.
- Press the remaining chocolate chips onto the cookies.
- Bake the cookies for approximately 7 minutes at 175°Celsius until the sides are slightly brown.
- Remove the cookies from the oven and press in more chocolate chips if you wish. The cookies will be soft as soon as they are out of the oven.
- Cool the cookies completely before serving.
And that’s pretty much my peanut butter banana chocolate chip cookies for you.
Happy Baking 🙂