Description
These Peanut Butter Banana Chocolate Chip Cookies are soft, chewy, and bursting with chocolatey goodness in every bite. Perfect for using up ripe bananas, these cookies combine creamy peanut butter and rich chocolate chips for a delightful treat that’s easy to make in under 15 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon fine sea salt
Wet Ingredients
- 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
Mix-ins
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, corn starch, and fine sea salt in a medium bowl. Set this mixture aside for later use.
- Cream Butter, Bananas, and Sugars: In a large bowl, cream the softened unsalted butter with the mashed ripe bananas, light brown sugar, and granulated sugar until fully combined and smooth.
- Add Vanilla: Stir in the vanilla extract until evenly incorporated into the wet mixture.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Add Chips: Fold in the chocolate chips and peanut butter chips evenly throughout the dough.
- Chill Dough: Cover and refrigerate the cookie dough for 30 minutes to firm up and allow flavors to meld.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Scoop Cookies: Use a cookie scoop to portion out dough balls onto the prepared baking sheets, spacing them to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes or until the tops begin to turn a light, golden brown color.
- Cool: Remove from oven and allow cookies to cool completely on the baking sheets before transferring to a wire rack or container.
Notes
- Storage Information: Store cookies at room temperature in an airtight container for up to 1 week.
- Freezing Baked Cookies: Freeze baked cookies in a single layer before transferring them to a freezer-safe bag for storage up to 2 months.
- Freezing Dough: Portion cookie dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to baking time.
- Tools and Equipment: Half Sheet Baking Sheet, Parchment Sheets, Cookie Scoop (affiliate links).
- For more recipe tips and FAQs, please refer to the full post above.
