Peanut Butter Banana Cookies: A Cozy Treat for Every Occasion
There’s something truly magical about the aroma of freshly baked cookies wafting through the house, isn’t there? It’s as if they carry a whisper of nostalgia, wrapping you in a warm embrace that transports you back to simpler times—perhaps a rainy afternoon spent in the kitchen with loved ones or a cozy evening on the porch with just the sound of crickets serenading the twilight. Today, I’m excited to share a recipe that combines that creamy comfort of peanut butter with the sweet tenderness of ripe bananas: Peanut Butter Banana Cookies. Perfect for celebrating any occasion or just indulging in a cozy moment with your loved ones.
These delightful cookies are a great option for an easy weeknight dessert or a sweet centerpiece for family gatherings. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to whip up: These Peanut Butter Banana Cookies come together in about 30 minutes, making them a fantastic option for last-minute baking.
- Family-friendly: Perfectly chewy with a hint of sweetness, they’re sure to delight cookie lovers of all ages.
- Pantry staples: You probably have most of the ingredients in your kitchen already!
- Adaptable recipe: With a few simple variations, you can create your own twist on these delicious cookies.
- Perfect for sharing: Whether you’re bringing them to a potluck or surprising a neighbor, these cookies are designed for sharing and caring.
What You’ll Need
Gather these simple ingredients to get started on your delightful cookies:
- 1/2 cup butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas (mashed)
- 1 cup semisweet chocolate chips
Let’s Make It Together
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixer, cream together the softened butter, peanut butter, white sugar, and brown sugar until fluffy and well-combined. The mixture should be light and airy—just like the cozy feeling you get while baking!
- Beat in the eggs one at a time, followed by the vanilla extract. Allow this creamy mixture to come together beautifully.
- In a separate bowl, mix the flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, being careful not to overmix. This keeps your cookies tender!
- Fold in the mashed bananas and semisweet chocolate chips gently, making sure they’re evenly distributed throughout the cookie dough.
- Scoop generous tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each scoop for spreading.
- Bake for about 12 minutes or until the edges are lightly browned and the cookies look set. Allow them to cool on a wire rack before serving.
Delicious Variations to Try
- Nutty Surprise: Add 1/2 cup chopped walnuts or pecans to the batter for an extra nutty crunch.
- Fruity Twist: Mix in 1/2 cup of dried cranberries or raisins for a chewy element of sweetness.
- Spicy Kick: Sprinkle in a teaspoon of cinnamon or nutmeg for a warm, spiced flavor that complements the bananas perfectly.
- Peanut Butter Swirl: To make them extra indulgent, drizzle a little extra peanut butter on top of the cookies before baking!
Chef Emma’s Helpful Tips
- Make-Ahead: If you want to prepare in advance, the cookie dough can be refrigerated for up to two days or frozen for up to three months. Just thaw in the refrigerator before scooping and baking.
- Ingredient Swaps: For a dairy-free option, substitute coconut oil for butter and use nut butter of your choice.
- Storage: Once baked, store your cookies in an airtight container at room temperature for up to a week (if they last that long!).
- Serving Suggestions: These cookies pair wonderfully with a glass of milk or a steaming cup of tea—ideal for cozy moments.
Nutrition Information per Serving
- Serving Size: 1 Cookie
- Calories: 150
- Carbs: 21g
- Sugar: 10g
- Fat: 6g
- Protein: 3g
- Sodium: 90mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can prepare the dough in advance and refrigerate or freeze it.
- Can I use different ingredients? Absolutely! Feel free to experiment with different nuts, dried fruits, or even swap the chocolate chips for butterscotch chips.
- How do I store leftovers? Store cookies in an airtight container at room temperature for up to a week.
- How long do they last? When stored properly, these cookies can last for about a week on the counter or up to three months in the freezer.
Final Thoughts
These Peanut Butter Banana Cookies are more than just a treat; they’re a heartfelt invitation to slow down and enjoy life’s cozy moments. Whether you’re baking them for yourself or sharing with family and friends, these cookies are bound to bring smiles and warmth to any gathering.
So why wait? Save this Peanut Butter Banana Cookies recipe to your baking board so it’s ready when you need a cozy treat! Happy baking!
Peanut Butter Banana Cookies
Ingredients
For the cookie dough
- 1/2 cup butter (softened) Use unsalted butter for best results.
- 1/2 cup creamy peanut butter Smooth peanut butter works best.
- 1/2 cup white sugar
- 1/2 cup brown sugar Packed brown sugar is recommended.
- 2 large eggs Room temperature eggs mix better.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats Quick oats can also be used.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas (mashed) Make sure they are very ripe for sweetness.
- 1 cup semisweet chocolate chips Can also use dark chocolate chips.
Optional mix-ins
- 1/2 cup chopped walnuts or pecans For a nutty crunch.
- 1/2 cup dried cranberries or raisins For added chewiness.
- 1 teaspoon cinnamon or nutmeg For a warm spice flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixer, cream together the softened butter, peanut butter, white sugar, and brown sugar until fluffy and well-combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, mix the flour, oats, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, being careful not to overmix.
- Fold in the mashed bananas and semisweet chocolate chips gently.
- Scoop generous tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each scoop.
Baking
- Bake for about 12 minutes or until the edges are lightly browned and the cookies look set.
- Allow them to cool on a wire rack before serving.
