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–+ servings
Banana peanut butter cookies on a wire rack.
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5 from 19 votes

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
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Servings: 16 Large cookies
Calories: 432kcal

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 2 Overripe mashed bananas
  • 1 cup Unsalted butter melted and cooled
  • 1 ¼ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 1 cup Peanut butter creamy
  • 1 Large egg room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 ½ cups Mini chocolate chips Plus more to top the cookies
US Customary - Metric

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 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon 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 ¼ cup Brown sugar, ¼ cup White granulated sugar, 1 cup Peanut butter, 1 Large egg, 1 teaspoon Pure vanilla extract
  • Add the dry ingredients and use a rubber spatula to fold it in. Add the mini chocolate chips and mix.
    1 ½ 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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

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