Peanut Butter Banana Chocolate Chip Cookies

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 stand in a class of their own.

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, these cookies are a perfect combination of all three. Try them!!

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How to Make

Ingredients

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
• Butter
• Peanut Butter
• Banana
• Vanilla
• Chocolate chips (milk + white)

Mixing the cookie dough

1. Preheat the oven to 175 degrees Celsius. Start by peeling and mashing the banana. Set it aside. In a large bowl, add the butter, peanut butter, both the brown sugar and granulated sugar.
2. Beat until smooth. Add in the mashed banana and vanilla.
3. Beat again until well incorporated.
4. Sift in the flour, baking soda, and salt and mix the cookie dough until it comes together. At this stage, the cookie dough will be quite sticky.
5. Add both the milk chocolate chips and white chocolate chips (reserve some for topping later) and mix in with a spatula.
6. Chill the cookie dough for approximately 30 to 45 minutes.

Shaping the cookies

1. Remove from fridge, and scoop the dough to about 1 tablespoon size each.
2. Use another spoon to scoop the cookie dough out of the measuring spoon.
3. Drop the dough onto a lined baking tray.
4. Lightly form the dough into round balls (dip your fingers into some flour if the dough is too sticky).
5. Press in more chocolate chips onto the cookie balls.
6. Bake the cookies in a preheated oven for 7 to 8 minutes until the cookies are set and the sides start to brown lightly. Remove the cookies from the oven. If you wish to add more chocolate chips, you can still press them into the cookies as soon as they are removed from the oven. The cookies will still be soft at this stage.

Transfer the cookies onto a wire rack to cool completely. Store in an airtight container.

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Notes

Bananas

• This recipe does not use any eggs. The bananas are a great substitute for eggs in this recipe. For best flavor, use well-ripened bananas.

Peanut Butter

• 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 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 chips you prefer – dark, 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.

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Like this cookie recipe? Here are my other posts you might want to check out

• Banana Butter Cake with Cream Cheese Frosting
• 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
• Peanut Butter Oreos - Homemade Chocolate Peanut Butter Cookies
• Chocolate Peanut Butter Stuffed Cookies
• Ultimate Chocolate Peanut Butter Cheesecake

Recipe (Printable)

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 peanut butter banana cookies!

And that’s pretty much my peanut butter banana chocolate chip cookies for you.

Happy Baking 🙂