These banana peanut butter cookies are extra soft cookies that are perfect to use your overripe bananas. They are full of bananas, cinnamon, peanut butter and mini chocolate chips. They are super chewy and easy to make cookies!

Banana peanut butter cookies on a wire rack.

These banana peanut butter cookies are AMAZING! They have the best soft texture. They taste strong of banana, cinnamon, and of course chocolate chips. Then, you get a peanut butter after taste.

These are a no mixer and no chill recipe, so they are super easy to make!

For more banana recipes, try Cinnamon Chocolate Chip Banana Bread, Fluffy Banana Waffles, and Double Chocolate Banana Bread.

Why This Peanut Butter Banana Cookies Recipe Works

  • Soft and chewy cookies- These cookies have the best soft texture. They are extra soft from the bananas, but they don’t taste cakey.
  • Banana cookies- This recipe uses over ripe bananas with a lot of cinnamon!
  • Peanut butter cookies- These cookies are loaded with peanut butter!
  • Chocolate chip cookies- The cookies are loaded with mini chocolate chips too!
Close up of cookie on wire rack.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Overripe bananas- Use two medium bananas that are spotted. It equals to 1/2 cup of mashed bananas.
  • Unsalted butter- The butter gets melted and cooled. It needs to be room temperature before using.
  • Brown sugar- I used light brown sugar.
  • Egg- Pull out the large egg 2 hours before baking. I only used the one egg because of the extra moisture from the bananas.
  • Peanut butter- Use either Jif or skippy creamy peanut butter. Natural peanut butter will be too runny for this recipe.
  • Chocolate chips- Use the mini chocolate chips. You can use semi-sweet chocolate chips or dark chocolate chips, however, the minis are the best. I don’t recommend milk chocolate chips because they will be too sweet.

Step By Step Instructions for Banana Cookies

Here is how to make and bake these banana cookies. You don’t need an electric mixer for this recipe. You need two bowls, a whisk, and a rubber spatula.

STEP 1: Mash the bananas. On a plate, mash the two bananas using a fork or potato masher.

STEP 2: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour. Add the baking soda, salt, and ground cinnamon.

STEP 3: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, white sugar, vanilla extract, peanut butter, and the egg. Use a whisk to mix until combined, it will be slightly lumpy.

Mashed bananas on a plate.
Dry ingredients in a glass bowl.

STEP 4: Add the flour mixture. Next, pour in the dry ingredients and use a rubber spatula to mix until combined. Then, add in the mini chocolate chips.

Let the cookie dough rest for 10-15 minutes while the oven preheats.

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Dry ingredients in a glass bowl.
Cookie dough in a glass bowl

STEP 5: Scoop the dough. Use a large cookie scoop to scoop the dough. Place 6 cookie dough balls per cookie sheet lined with parchment paper.

Cookie dough ball on a cookie sheet.

STEP 6: Bake. Bake one cookie sheet at a time. Bake them for 12-14 minutes.

Cool the cookies on the cooling rack.

Expert Baking Tips

  • Flour- Make sure to spoon and level the flour. If you stick your measuring cup into the flour, it will compact it. Compacted flour leads to the cookies not spread.
  • If you live at high altitude and your cookies spread too much, add an extra 2 Tablespoons of flour.
  • Another way to prevent cookie spread is make sure to use a cookie sheet with parchment paper vs using a silicone mat. The parchment paper grips the cookie dough better.
  • If the butter is too warm it will cause the cookies to spread.
Stack of cookies.

FAQ

Can I make these cookies smaller?

Yes you can, however, they taste best baked large. Use a small cookie scoop and bake 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.

Why did my cookies puff up and not spread?

This is all due to your flour. If you compact the flour, the cookies will not spread.

My cookies are falling apart.

This is because they needed an extra minute or two in the oven. They are too underbaked if they are falling apart.

Storing and Freezing

Store these banana peanut butter cookies in an airtight container and store up to 5 days at room temperature.

Freezing

Freeze the baked cookies in an airtight container and freeze for 30 days. Thaw for 1-2 hours before eating.

You can also freeze cookie dough balls. Wrap the cookie dough balls in plastic wrap and freeze up to 30 days. Let the cookie dough balls come to room temperature before baking.

Peanut butter banana cookies on a wire rack.

Other Cookie Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Banana peanut butter cookies on a wire rack.
5 from 20 reviews

Banana Peanut Butter Cookies

These banana peanut butter cookies are easy to make no chill and no mixer recipe. It is full of mashed bananas, peanut butter, cinnamon, and mini chocolate chips
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Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 16 Large cookies

Ingredients
 
 

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 2 Overripe mashed bananas
  • 1 cup Unsalted butter, melted and cooled
  • 1 1/4 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 cup Peanut butter, creamy
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1 1/2 cups Mini chocolate chips, Plus more to top the cookies

Instructions
 

  • In a medium bowl, sift the flour. Then, add the baking soda, salt, and cinnamon. Set aside. Mash the over ripe bananas on a plate using a fork or potato masher.
    2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 2 Overripe mashed bananas
  • In a large bowl mix the butter (it should be melted and cooled to room temperature), brown sugar, sugar, peanut butter, mashed bananas, egg, and vanilla.
    1 cup Unsalted butter, 1 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 cup Peanut butter, 1 Large egg, 1 tsp Pure vanilla extract
  • Add the dry ingredients and use a rubber spatula to fold it in. Add the mini chocolate chips and mix.
    1 1/2 cups Mini chocolate chips
  • Preheat the oven to 350°F Line two cookie sheets with parchment paper. Let the dough rest while the oven preheats. The gluten gets absorbed into the dough.
  • Use a 2oz cookie scoop to scoop the dough. Scoop 6 cookie dough balls per cookie sheet. Top with extra mini chocolate chips before baking.
  • Bake one cookie sheet over at a time. Bake for 13-15 minutes. Bake until the edges are lightly golden and the middles are slightly underbaked. Top with extra mini chocolate chips.
  • Let the cookies sit on the hot pan for 10 minutes. They are a little fragile while warm. Let them cool completely on a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 432kcal, Carbohydrates: 50g, Protein: 7g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 301mg, Potassium: 140mg, Fiber: 2g, Sugar: 32g, Vitamin A: 393IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 2mg
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