Name: Peanut Butter Banana Chocolate Chip Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon corn starch; ½ teaspoon fine sea salt; 8 tablespoons unsalted butter, softened; 2 medium ripe bananas, peeled and mashed; 1 cup light brown sugar or dark brown sugar; ¼ cup granulated sugar; 2 teaspoons vanilla extract; 1 cup chocolate chips; 1 cup peanut butter chips

Jump to Recipe· 4.1 from 7 reviews

I absolutely adore these Peanut Butter Banana Chocolate Chip Cookies Recipe because they bring together some of my favorite flavors in one irresistibly soft and chewy bite. Using ripe bananas gives the cookies a natural sweetness and moisture that pairs beautifully with the creamy peanut butter and melty chocolate chips. Every time I bake this recipe, it feels like a warm hug in cookie form, perfect for sharing or keeping all to myself on a cozy afternoon.

Why You’ll Love This Peanut Butter Banana Chocolate Chip Cookies Recipe

What I find truly special about this Peanut Butter Banana Chocolate Chip Cookies Recipe is the way all the flavors meld together so effortlessly. The bananas add a gentle fruity sweetness and moisture that keeps the cookies soft, while the peanut butter brings a rich, nutty depth that makes each bite so satisfyingly indulgent without being heavy. The bursts of chocolate chips scattered throughout provide those little moments of gooey delight that make these cookies impossible to resist.

Another thing I’m thrilled about is how easy this recipe is to whip up, even on a busy day. The ingredients are pretty straightforward, and the process doesn’t require fancy equipment or complicated techniques. I love whipping up a batch for casual get-togethers, afternoon snacks, or even to brighten up a regular weeknight with something special. These cookies also stand out because they use ripe bananas in such a creative way, turning simple pantry staples into a bakery-worthy treat that’s both nostalgic and fresh.

Ingredients You’ll Need

A metal scoop holds a single ball of light beige cookie dough with visible chunks of dark and light brown chips mixed inside. The dough ball is topped with extra scattered chocolate and butterscotch chips, which also lie around the scoop on crinkled parchment paper. In the blurred background, part of a yellow object is visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

You’ll only need a handful of simple, everyday ingredients to make these cookies come to life, and each one plays a vital role in creating the perfect texture and flavor. From the flour and baking soda that give structure to the ripe bananas and sugars that keep things soft and sweet, every component works harmoniously to bring your cookies to cookie heaven.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

All-purpose flour: Provides the structure so your cookies hold their shape while staying tender.
Baking soda: Helps your cookies rise just enough to be soft and chewy.
Corn starch: Gives an extra touch of tenderness to the crumb of your cookies.
Fine sea salt: Balances the sweetness and enhances all the flavors beautifully.
Unsalted butter: Adds rich, creamy fat for that classic cookie texture and flavor.
Ripe bananas: The star ingredient that brings moisture, natural sweetness, and a lovely subtle fruitiness.
Light or dark brown sugar: Adds moisture and depth with its caramel notes, making the cookies chewy.
Granulated sugar: Introduces just enough crunch and sweetness to complement the brown sugar.
Vanilla extract: Brings out the warm, familiar flavors and rounds everything out.
Chocolate chips: For pockets of gooey richness that are pure happiness in every bite.
Peanut butter chips: Enhance the nutty flavor and add a delightful sweetness that pairs perfectly with bananas.

Directions

Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, corn starch, and fine sea salt until evenly combined. Set this dry mixture aside for now.

Step 2: In a larger bowl, cream together the softened unsalted butter, mashed ripe bananas, light or dark brown sugar, and granulated sugar until everything is well combined and smooth. I like to use a hand mixer or stand mixer for this step because the texture really comes together nicely.

Step 3: Add the vanilla extract to the wet mixture and mix again until fully incorporated, making sure that lovely fragrance fills your kitchen!

Step 4: Gradually add the dry flour mixture to the wet ingredients and stir just until the dough comes together. Try not to overmix; you want to keep the cookies tender and soft.

Step 5: Fold in the chocolate chips and peanut butter chips, distributing them evenly throughout the dough to ensure each cookie has a perfect mix of chocolate and peanut butter goodness.

Step 6: Cover the cookie dough with plastic wrap or a lid and refrigerate it for 30 minutes. This resting helps the dough firm up and makes it easier to scoop.

Step 7: When ready to bake, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 8: Use a cookie scoop or spoon to portion out the dough onto the prepared cookie sheets, spacing them about two inches apart to give them room to spread.

Step 9: Bake the cookies for 10 to 12 minutes, or until the tops turn a light, golden brown and the edges start setting but the centers still look slightly soft.

Step 10: Allow the cookies to cool completely on the cookie sheets before transferring them to a wire rack or container. This step is key to help them finish setting with that perfect chewy texture.

Servings and Timing

This batch makes approximately 24 delicious cookies, perfect for sharing or indulging over several days. Prep time is wonderfully short—just about 5 minutes to get the dough ready. Baking takes around 10 to 12 minutes per batch, so your total hands-on and cooking time will be about 15 minutes, plus the 30 minutes of chilling for the dough. I find chilling the dough really improves the texture, so don’t skip that step if you can help it!

How to Serve This Peanut Butter Banana Chocolate Chip Cookies Recipe

A stack of five round cookies sits centered on a piece of white parchment paper, which is placed on top of a white marbled surface. Each cookie is golden brown with a slightly crispy edge and soft texture, filled with two types of chips: dark brown chocolate chips and creamy light tan butterscotch chips, evenly spread across the top and throughout each cookie. The cookies look thick and chewy with a slight rise, and a few chips are slightly melted. The background is blurred but hints at more cookies in soft focus. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies warm or at room temperature because that’s when the peanut butter and chocolate chips are wonderfully melty and the bananas’ sweetness really shines through. For a little extra flair, I sometimes sprinkle a pinch of flaky sea salt on top right after baking—it complements the sweetness perfectly and makes the flavors pop.

These cookies pair beautifully with a glass of cold milk for a nostalgic, comforting treat, or you can serve them alongside a scoop of vanilla ice cream for an elevated dessert. If you’re hosting a brunch or a casual get-together, placing them on a pretty plate with a few slices of fresh fruit or a peanut butter dip really makes the presentation special and inviting.

I find these cookies to be perfect for all occasions—weekend baking projects, after-school snacks, potlucks, or even holiday gatherings. They’re easy to portion out as bite-sized treats or bigger servings depending on your crowd, and they travel well if you want to bring some homemade comfort to a friend’s house.

Variations

If you want to switch things up, I’ve had fantastic results substituting the all-purpose flour with a gluten-free flour blend to make these cookies friendly for gluten-sensitive guests. For a vegan twist, swapping out butter for a plant-based alternative and using dairy-free chocolate chips keeps these cookies just as scrumptious.

You can also play around with the chips—try white chocolate chips or chopped nuts like walnuts or pecans for a crunchy contrast. If you adore extra peanut butter flavor, stirring in a swirl of creamy peanut butter into the dough before baking adds an irresistible richness.

For an alternate cooking method, I once tried baking these as mini cookie bars in a square pan instead of scooping individual cookies, which gave me chewy, thick squares that were perfect for lunchbox treats. The versatility in this Peanut Butter Banana Chocolate Chip Cookies Recipe is part of what makes it so much fun!

Storage and Reheating

Storing Leftovers

Storing these cookies is a breeze. I like to keep them in an airtight container at room temperature, where they stay soft and delicious for up to one week. If you live in a warm or humid climate, popping them in the fridge can help maintain freshness, just be aware they might firm up a bit and benefit from a quick warm-up before eating.

Freezing

These cookies freeze incredibly well, which makes batch baking a smart move. You can freeze baked cookies in a single layer first to avoid sticking, then transfer them to a freezer-safe bag or container. They’ll keep well frozen for up to two months. Another great freezer hack is scooping and freezing the raw dough on a baking sheet, then storing the frozen dough balls in a bag. You can bake them straight from frozen, just add a couple extra minutes to the bake time.

Reheating

When it’s time to enjoy your leftovers, I find the best way to reheat these cookies is by warming them in the microwave for 15 to 20 seconds or placing them in a preheated oven at 300°F for about 5 minutes. This helps restore that fresh-baked softness and melty chip goodness. Avoid reheating too long as they can dry out or get too crispy, which doesn’t do justice to their wonderful chewy nature.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work perfectly once thawed and mashed. I recommend letting them fully thaw and draining any excess liquid before mixing into the dough to avoid making it too wet.

Do I have to refrigerate the dough before baking?

I highly suggest it! Refrigerating the dough for 30 minutes helps the flavors meld together and makes scooping easier. It also improves texture, so your cookies bake up chewy and perfectly shaped.

Can I substitute natural peanut butter for peanut butter chips?

You can, but just keep in mind that natural peanut butter is typically looser and might affect dough consistency. You might want to reduce other fats slightly and expect a slightly different texture, but the flavor will still be amazing.

Are these cookies suitable for freezing raw dough?

Yes! I often freeze scooped cookie dough balls on a baking tray before transferring them to a freezer bag. This method is super handy for quick baking later and they bake just as well from frozen with a slightly longer baking time.

How chewy are these cookies compared to other peanut butter cookies?

They’re wonderfully chewy thanks to the ripe bananas and corn starch, but still soft and tender in the center, which gives them a different texture from traditional peanut butter cookies that can sometimes be more crumbly or cakey.

Conclusion

I can’t recommend this Peanut Butter Banana Chocolate Chip Cookies Recipe enough for anyone who loves a soft, chewy cookie packed with layers of flavor. It’s a joyful way to use up ripe bananas while indulging in gooey chocolate and classic peanut butter all at once. Whether you’re making it for family, friends, or yourself, I promise these cookies deliver comfort and happiness in every bite—give them a try and watch your kitchen fill with that irresistible aroma that always brings smiles.