Easy Peanut Butter Banana Chocolate Chip Cookies
Is there anything better than the classic double peanut butter cookies with the added bonus of chocolate? I think not! This decadent and perfectly baked cookie has a soft center and crispy outside. With only a few ingredients, these are super easy to make and simply too delicious not to try.
You get a subtly perfect banana flavor in these banana peanut butter chocolate chip cookies which also provide the natural sweetness and chewy center which is a big reason why I love adding bananas to baked goods.
If you love peanut butter cookies you’ll love my Double Peanut Butter Cookies and if you want to skip the chocolate be sure to try my chocolate chipless cookies.
Why you’ll love this recipe:
- A great recipe to use up those ripe bananas.
- Soft and chewy cookie, filled with melted chocolate.
- Comes together quickly.
- Classic flavor combinations of peanut butter and chocolate.
Ingredients and Substitutions:
These are the main ingredients for these peanut butter banana cookies. See the recipe card below for the full ingredients list and instructions.
- Light Brown Sugar: can be substituted with coconut sugar or sugar substitute
- White Sugar: can be substituted with coconut sugar or sugar substitute
- Butter: can be replaced with coconut oil.
- Creamy Peanut Butter: I do not recommend using extra runny natural peanut butter for these cookies. The oil separates and makes the cookie fall apart.
- Butter: room temp works just fine! Substitute with coconut oil 1:1.
Variations
- Add peanut butter chips, nuts or any desired add-ins.
- Add chopped nuts or raisins.
Dietary Modifications
- Dairy-free, substitute the butter for coconut oil and make sure your chocolate chips are dairy-free.
- Gluten-free, substitute flour for gluten-free flour. I recommend Bob’s Red Mill 1:1.
How to make these banana peanut butter chocolate chip cookies:
Step 1: preheat and prep
Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with a piece of parchment paper.
Step 2: mix wet ingredients
In a large bowl, mix together the sugar, melted and cooled butter, peanut butter, vanilla and mashed banana until smooth. Some banana chunks can remain.
Step 3: mix dry ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
Step 4: combine wet and dry ingredients
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Step 5: make cookie balls
Drop 1.5 Tbsp. spoonfuls of cookie dough balls onto the prepared baking sheet. This recipe makes approximately 17 cookies with a 1.5 Tbsp. cookie scoop.
Step 6: bake and cool
Bake for 7-9 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool to room temperature.
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your cookies in an airtight container for 3-4 days.
If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Space cookie dough evenly on the pan and make into even sized cookie dough balls. I use a 1.5 Tbs cookie dough scoop to ensure they are the same size.
These cookies have not been tested with protein powder. If added, it can make them a much fluffier or denser cookie (depending on the protein powder used) so I suggest sticking to the below recipe. If you’d like to try with protein powder try replacing ¼ cup of flour with 1 scoop of protein powder, adding more to meet the desired cookie dough consistency and leaving a comment so others know how it worked.
For lower calories: sub out the sugars at a 1:1 ratio with a sugar substitute. To lower fat and calories: use PB2 instead of regular peanut butter. Use 2 Tbsp. powdered PB2 mixed with 1 Tbsp. water and a pinch of cinnamon to take the bite off.
Check out our other easy recipes!
- White Chocolate Cranberry Oatmeal Cookies (without butter!)
- Kitchen Sink Cookies
- Double Chocolate Protein Cookies
- Pumpkin Spice Chocolate Chip Cookies
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Banana Peanut Butter Chocolate Chip Cookies
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Banana Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup light brown sugar lightly packed 90g (or sugar substitute)
- 1/2 cup sugar 100g (or sugar substitute)
- 1/2 cup unsalted butter melted and cooled (or coconut oil) room temperature butter works too
- 2 Tbsp. creamy peanut butter Jiff, 33g
- 1 tsp. vanilla extract
- 1/4 cup mashed banana approx 1/2 banana, 55g
- 1 1/2 cup all-purpose flour 180g
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup Semi sweet chocolate chips 80g
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with piece of parchment paper.
- In a large bowl, mix together the sugar, melted butter, peanut butter, vanilla and mashed banana until smooth.Some banana chunks can remain.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop 1.5 Tbsp. spoonfuls of cookie dough balls onto the prepared baking sheet. This recipes makes approximately 17 cookies with a 1.5 Tbsp. cookie scoop.
- Bake for 7-9 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Nutrition facts are an estimate and will vary with subsitutions.
- Do not over-mix the dough.
- Note: If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the tops of the cookies and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
Question- can I substitute something for the bananas? I don’t have any and we leave tomorrow morning!
These were so good! My kids, husband, friends, and neighbors all love them! I baked these three times in less than a week, and they came out perfect every time!
OMG these are delicious! So quick and easy to put together and macros were great. They don’t even taste healthy! 🙂 My husband loved them too!
So happy you both loved them!!
My family loves these cookies. They are the perfect level of sweetness and the banana and peanut butter flavors are perfection. I make them every couple of days now!
Yay!!! I am so glad to hear they’ve made it into your weekly routine. Thank you!!
I’m a novice baker. I faffed around with cinnamon and stuff for so long that the wet mixture went claggy so I couldn’t drop the mixed dough. Still made delicious cookies! Thanks so much.
Can these been frozen for future use?
Definitely! I’d eat within 3 months of freezing.
I can’t believe the consistency of these! So fluffy, soft, chewy with a little crisp on the edges and full of flavor. Will definitely be making again!
Yay!! Thank you so much, the chewy center and crispy edges are my favorite!
Made these today and they were delicious! Even my non PB liking kids loved them! Put them in the fridge to try them chilled. Loved that the ingredients were all regular pantry staples, no specialty ingredients!
OMG! Quoting my 11-year old son, “THESE COOKIES ARE INSANE!!!!!”
I made a batch last night and yielded 16 cookies. We are currently down to 4 already! The kids loved them, I loved them and they easily fit into my macro counting! Great recipe – thank you so much!