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–+ servings
Peanut Butter Banana Cookies

Peanut Butter Banana Cookies That Kids Will Love

A quick and nutritious treat blending peanut butter and bananas, these Peanut Butter Banana Cookies are perfect for kids and adults.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter Adds moisture and richness; substitute with plant-based butter for a dairy-free version.
  • 1 cup Creamy Peanut Butter Provides flavor and binds the ingredients together.
  • 1 cup White Sugar Adds sweetness; can be substituted with coconut sugar.
  • 1/2 cup Brown Sugar Contributes depth and moisture; can be swapped for more white sugar.
  • 2 Eggs Binds ingredients; substitute with flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances flavor; pure is preferred.
  • 1.5 cups All-Purpose Flour Provides structure; whole wheat can be substituted.
  • 2 cups Rolled Oats Adds heartiness and texture.
  • 1 teaspoon Baking Soda Helps cookies rise; ensure freshness.
  • 1/2 teaspoon Salt Balances sweetness.
  • 3 Bananas Overripe works best for flavor.
  • 1 cup Semisweet Chocolate Chips Adds richness; dark chocolate is a healthier alternative.

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and peanut butter with both sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition, then pour in the vanilla and mix until smooth.
  4. In a separate bowl, whisk together flour, oats, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mix, mixing on low speed until just combined.
  6. Fold in the mashed bananas and chocolate chips gently.
  7. Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
  8. Bake for about 12 minutes until edges are lightly browned.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Avoid overmixing to ensure tender cookies. Use overripe bananas for optimal sweetness. Store cookies cool in an airtight container.

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