Peanut Butter Banana Chocolate Chip Cookies: A Delightful Twist on Classic Treats

Do you often find yourself with overripe bananas sitting on your kitchen counter? Instead of the usual banana bread, why not try something a little different and incredibly delicious? Peanut Butter Banana Chocolate Chip Cookies are the answer to your banana surplus! These cookies are super soft, irresistibly chewy, and packed with delightful flavors that will leave your taste buds joyful. This blog post walks you through the simple steps to whip up a batch of these delectable treats.

To make Peanut Butter Banana Chocolate Chip Cookies, You Will Need The Following:

Tools:

• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Cookie Scoop
• Cookie Sheet
• Parchment Paper
• Cooling Rack

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, softened
• 2 medium ripe bananas, peeled and mashed
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 1/2 cups chocolate chips
• 1 cup peanut butter chips

Instructions:

Begin by whisking together the flour, baking soda, cornstarch, and salt in a medium-sized bowl. Set this dry mixture aside for later.

In a separate bowl, cream the softened butter, mashed bananas, brown sugar, and granulated sugar until they are well combined and creamy.

Add the vanilla extract to the banana mixture and continue mixing until it’s fully incorporated.

Gradually fold the dry flour mixture into the wet ingredients, careful not to overmix. Stir just until everything is combined.

It’s time to add the star ingredients! Gently stir the chocolate and peanut butter chips until they are evenly distributed throughout the dough. Combining sweet chocolate and nutty peanut butter will take these cookies to the next level.

Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper to prevent the cookies from sticking.

Use a cookie scoop to drop dollops of cookie dough onto the prepared cookie sheet, spacing them about 2 inches apart. This will allow room for the cookies to spread as they bake.

Bake your cookies for 10 to 12 minutes or until they turn light brown on top. Be careful not to overbake them; you want them to remain soft and chewy.

Once out of the oven, let your cookies cool on a cooling rack. The patience here pays off as it allows the cookies to set and become chewier.

Finally, store your Peanut Butter Banana Chocolate Chip Cookies in an airtight container. They can last up to a week, though we doubt they’ll stay around that long—they’re just too delicious!

In Conclusion

Peanut Butter Banana Chocolate Chip Cookies are a delightful twist on traditional banana-based treats. With the perfect blend of ripe bananas, creamy peanut butter, sweet chocolate chips, and the warm comfort of homemade cookies, these treats are an absolute must-try for any dessert lover. Whether you want to use those overripe bananas or crave a new cookie adventure, this recipe will satisfy your sweet tooth. So, roll up your sleeves, get baking, and indulge in the sheer joy of these heavenly cookies!

This is Renee’s Kitchen Reality.

Peanut Butter Banana Chocolate Chip Cookies

Renee Dalton

Do you often find yourself with overripe bananas sitting on your kitchen counter? Instead of the usual banana bread, why not try something a little different and incredibly delicious? Peanut Butter Banana Chocolate Chip Cookies are the answer to your banana surplus!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 36

Calories 197 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cornstarch
• ½ tsp salt
• ½ cup (1 stick) of butter, softened
• 2 medium ripe bananas, peeled and mashed
• 1 cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla extract
• 1 ½ cups chocolate chips
• 1 cup peanut butter chips 

Instructions

 

• Begin by whisking together the flour, baking soda, cornstarch, and salt in a medium-sized bowl. Set this dry mixture aside for later.
• In a separate bowl, cream the softened butter, mashed bananas, brown sugar, and granulated sugar until they are well combined and creamy.
• Add the vanilla extract to the banana mixture and continue mixing until it's fully incorporated.
• Gradually fold the dry flour mixture into the wet ingredients, careful not to overmix. Stir just until everything is combined.
• It's time to add the star ingredients! Gently stir the chocolate and peanut butter chips until they are evenly distributed throughout the dough. Combining sweet chocolate and nutty peanut butter will take these cookies to the next level.
• Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper to prevent the cookies from sticking.
• Use a cookie scoop to drop dollops of cookie dough onto the prepared cookie sheet, spacing them about 2 inches apart. This will allow room for the cookies to spread as they bake.
• Bake your cookies for 10 to 12 minutes or until they turn light brown on top. Be careful not to overbake them; you want them to remain soft and chewy.
• Once out of the oven, let your cookies cool on a cooling rack. The patience here pays off as it allows the cookies to set and become chewier.
• Finally, store your Peanut Butter Banana Chocolate Chip Cookies in an airtight container. They can last up to a week, though we doubt they'll stay around that long—they're just too delicious!