Peanut butter banana chocolate chip cookies are extra soft, a little gooey, full of flavor and studded with melted chocolate. This is a quick, easy cookie recipe — no dough chilling required. Skip the banana bread and make cookies instead!
This recipe was originally posted in 2017 and updated Feb 9, 2025 with new photos and a slight tweak for a chewier, more cookie-like texture.
I’ve made peanut butter cookies, banana bread, and classic chocolate chip cookies — but combining all three yields something truly delicious: peanut butter banana chocolate chip cookies.
These cookies are exceptionally soft with a balanced peanut butter and banana flavor and plenty of chocolate chips. The salty peanut butter and mellow banana pair perfectly, while the texture remains tender and slightly gooey.
Note: The banana adds moisture, so the cookies stay very soft. The recipe was updated to reduce a cakey texture while keeping that tender, cookie-like bite.
Making Peanut Butter Banana Chocolate Chip Cookies
The mashed banana brings moisture and tenderness, so a few technique tips will help your cookies stay cookie-like instead of turning into muffin tops.
- Preheat the oven to 375°F (190°C) and line your cookie sheets. The slightly higher temperature helps create a lightly crisp edge while keeping the centers soft.
- In a large bowl, beat together the softened butter, brown sugar, granulated sugar and peanut butter until smooth and creamy.
- Butter should be softened but not melting.
- Mix in the mashed banana, egg yolk and vanilla.
- Use only the egg yolk — the banana provides moisture and binding. Using the whole egg can make the cookies cakier.
- Add the flour, baking soda and salt. Mix on low, then increase to medium until just combined.
- Measure flour carefully: whisk, spoon into the cup, and level off. A scale is most accurate.
- Stir in the chocolate chips, reserving about 1/4 cup to press onto the tops after baking.
- Scoop dough into balls of about 1 1/2 tablespoons and place them roughly 2 inches apart on the lined sheets. The dough will be sticky — that’s expected.
- For slightly thinner cookies, gently press the dough balls down.
- Bake one sheet at a time for about 8–11 minutes, until the tops look just set and edges begin to brown. When they come out, press a few reserved chocolate chips onto the tops for a pretty finish. Let cookies cool on the tray at least 10 minutes before transferring to a wire rack.
If you have ripe bananas on the counter, try these peanut butter banana cookies. They’re soft, flavorful and loaded with chocolate chips — a simple, satisfying twist on classic cookies.
Try these other peanut butter and banana treats:
- Banana Cupcakes with Peanut Butter Frosting
- Peanut Butter Banana Bread
- Banana Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Cookies
Equipment
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Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g), softened to room temp
- 1/2 cup peanut butter (120 g)
- 1/2 cup brown sugar (105 g), light or dark
- 1/2 cup granulated sugar (100 g)
- 1 large egg yolk (discard the white)
- 1 1/2 teaspoons vanilla extract
- 1/3 cup mashed banana (about 80 ml; ~1 small spotty banana)
- 1 1/2 cups all-purpose flour (188 g)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips (about 270 g)
Instructions
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Preheat the oven to 375°F (190°C) and line cookie sheets with parchment or silicone mats.
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Beat together butter, brown sugar, granulated sugar and peanut butter until smooth and creamy (a little graininess from the sugar is fine).
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Add the egg yolk, vanilla and mashed banana; beat until combined and smooth.
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Reduce mixer speed to low and gradually mix in the flour, baking soda and salt until just combined.
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Turn off the mixer and fold in 1 1/4 cups of the chocolate chips. The dough will be soft and sticky.
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Form dough into balls about 1 1/2 tablespoons each (use a cookie scoop if you like). Place 2 inches apart on the lined sheets and optionally press slightly for thinner cookies.
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Bake one sheet at a time for 8–11 minutes, until tops look just set and edges begin to turn golden. Press a few reserved chips onto each cookie, then cool on the tray for at least 10 minutes before transferring to a wire rack.
Notes
- Peanut Butter: Smooth peanut butter works best. If using natural peanut butter, stir it thoroughly before measuring.
- Banana: Use about one small spotty banana. Mash first, then measure.
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Values are estimates per cookie, assuming the recipe yields 40 cookies.