Banana peanut butter cookies are more than just a sweet treat—they’re a cozy little pause in the middle of a busy day. This recipe came to life in Chef Kima’s kitchen on one of those whirlwind afternoons: school pickups, Zoom calls, and a single banana getting softer by the minute on the counter. Instead of tossing it, she reached for the peanut butter jar, and magic happened.
The moment these cookies hit the oven, the whole house smelled like comfort—warm banana, nutty peanut butter, and hints of vanilla and cinnamon swirling in the air. These are the cookies you make barefoot in your kitchen, hair still in a messy bun, knowing that something delicious is just 12 minutes away.
With simple ingredients and no flour needed, these banana peanut butter cookies are soft in the center, slightly crisp on the edges, and full of gooey chocolate chips. They’re the kind of recipe that makes life a little sweeter—and a lot easier.
Table of Contents
Banana Peanut Butter Cookies
Ingredients
Main Ingredients
- 3/4 cup coconut sugar or light brown sugar
- 1 large egg
- 1/3 cup mashed ripe banana about 1 medium to large banana
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup creamy peanut butter such as Jif Natural
- 1/2 cup bittersweet chocolate chips 60% cacao or sub toasted chopped nuts
Optional Garnishes
- 1/4 teaspoon flaky salt such as Maldon or fleur de sel
Instructions
- Line a large baking sheet with parchment paper. In a mixing bowl, whisk together coconut sugar and egg until smooth. Add mashed banana, vanilla, cinnamon, and salt. Whisk again until fully combined.
- Add creamy peanut butter and stir until dough is thick and sticky. Mix in the chocolate chips until evenly distributed. Chill the dough in the fridge for 30 minutes.
- Preheat oven to 350°F. Use a cookie scoop to portion 2-tablespoon-sized dough balls onto the baking sheet, leaving space between each. Sprinkle with flaky salt if using.
- Bake for 11 to 12 minutes until edges are golden and centers look slightly underdone. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Why You’ll Love Banana Peanut Butter Cookies
- You only need one bowl—no fancy tools, no extra mess
- Just 7 basic ingredients, plus a pinch of flaky salt if you’re feeling fancy
- Naturally gluten-free with no flour or dairy needed
- Made with banana and peanut butter for a wholesome, fiber-rich treat
- Coconut sugar or brown sugar gives them a deep, caramel-like sweetness
- Loaded with chocolate chips that melt into every bite
- Soft-baked texture that stays chewy and satisfying
- Great for kids, great for grownups, and perfect with coffee or milk
Ingredients
Main Ingredients
- Coconut sugar or light brown sugar
- Large egg
- Mashed ripe banana
- Pure vanilla extract
- Ground cinnamon
- Kosher salt
- Creamy peanut butter
- Bittersweet chocolate chips
Optional Garnishes
- Flaky sea salt
Equipment Needed
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Cooking Utensils
- Cookie scoop or spoon
- Wooden spoon
Variations
These banana peanut butter cookies are already delicious as-is, but if you’re looking to switch things up, there are some easy and fun ways to customize them. With just a few tweaks, you can make this recipe fit almost any taste or lifestyle—without sacrificing flavor or texture.
- Vegan Banana Peanut Butter Cookies: Swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). This keeps the cookies plant-based and still perfectly soft.
- Nut-Free Option: Replace the peanut butter with sunflower seed butter or soy nut butter. You’ll get the same creamy richness without the nuts.
- Crunchy Twist: Skip the chocolate chips and stir in chopped toasted walnuts or pecans for added crunch and a hint of bitterness that balances the sweet banana beautifully.
No matter the version, these banana peanut butter cookies bake up soft, chewy, and full of flavor.
How to Make Banana Peanut Butter Cookies
Step 1 – Mix Your Wet Ingredients
To begin with, line a baking sheet with parchment paper and set it aside. In a large bowl, whisk together the coconut sugar and egg until well blended and creamy. Add in the mashed banana, pure vanilla extract, cinnamon, and kosher salt. Whisk until the mixture looks smooth and slightly thick. These are the flavor layers that make these banana peanut butter cookies stand out.
Step 2 – Add Peanut Butter and Chocolate Chips
Next, add the creamy peanut butter to the bowl. Stir it in using a spatula or wooden spoon until the dough thickens. It will be sticky, and that’s exactly what you want. Then fold in the chocolate chips until they’re spread evenly through the dough. At this point, the cookie base should smell rich and nutty with hints of banana and vanilla.
Step 3 – Chill the Dough and Scoop
Meanwhile, place the bowl in the refrigerator to chill for 30 minutes. This helps the cookies keep their shape and enhances the flavor. Preheat your oven to 350°F. Once chilled, scoop the dough into 2-tablespoon-sized balls and place them on the baking sheet, leaving room for spreading. If you’d like a salty touch, sprinkle a bit of flaky sea salt on top of each cookie before baking.
Step 4 – Bake and Cool
Finally, bake the cookies for 11 to 12 minutes. They should look lightly golden around the edges but still soft in the center—this is key for that melt-in-your-mouth bite. Remove the baking sheet and let the cookies cool for 2 minutes before transferring them gently to a wire rack. If they’re delicate, slide the parchment directly onto the rack to avoid breaking them.
Let them cool completely (if you can wait), then dig into these warm, soft, and chocolatey banana peanut butter cookies.
Variations
These banana peanut butter cookies are already delicious as-is, but if you’re looking to switch things up, there are some easy and fun ways to customize them. With just a few tweaks, you can make this recipe fit almost any taste or lifestyle—without sacrificing flavor or texture.
- Vegan Banana Peanut Butter Cookies: Swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). This keeps the cookies plant-based and still perfectly soft.
- Nut-Free Option: Replace the peanut butter with sunflower seed butter or soy nut butter. You’ll get the same creamy richness without the nuts.
- Crunchy Twist: Skip the chocolate chips and stir in chopped toasted walnuts or pecans for added crunch and a hint of bitterness that balances the sweet banana beautifully.
No matter the version, these banana peanut butter cookies bake up soft, chewy, and full of flavor.
How to Make Banana Peanut Butter Cookies
Step 1 – Mix Your Wet Ingredients
To begin with, line a baking sheet with parchment paper and set it aside. In a large bowl, whisk together the coconut sugar and egg until well blended and creamy. Add in the mashed banana, pure vanilla extract, cinnamon, and kosher salt. Whisk until the mixture looks smooth and slightly thick. These are the flavor layers that make these banana peanut butter cookies stand out.
Step 2 – Add Peanut Butter and Chocolate Chips
Next, add the creamy peanut butter to the bowl. Stir it in using a spatula or wooden spoon until the dough thickens. It will be sticky, and that’s exactly what you want. Then fold in the chocolate chips until they’re spread evenly through the dough. At this point, the cookie base should smell rich and nutty with hints of banana and vanilla.
Step 3 – Chill the Dough and Scoop
Meanwhile, place the bowl in the refrigerator to chill for 30 minutes. This helps the cookies keep their shape and enhances the flavor. Preheat your oven to 350°F. Once chilled, scoop the dough into 2-tablespoon-sized balls and place them on the baking sheet, leaving room for spreading. If you’d like a salty touch, sprinkle a bit of flaky sea salt on top of each cookie before baking.
Step 4 – Bake and Cool
Finally, bake the cookies for 11 to 12 minutes. They should look lightly golden around the edges but still soft in the center—this is key for that melt-in-your-mouth bite. Remove the baking sheet and let the cookies cool for 2 minutes before transferring them gently to a wire rack. If they’re delicate, slide the parchment directly onto the rack to avoid breaking them.
Let them cool completely (if you can wait), then dig into these warm, soft, and chocolatey banana peanut butter cookies.
Tips and Tricks
Making the best banana peanut butter cookies is easy, especially when you know a few simple tricks. These cookies are all about flavor, texture, and convenience—just the kind of recipe Chef Kima loves to share. Whether you’re baking with kids, on a time crunch, or just using what you have, these tips help bring out the best in every batch.
- Use a super ripe banana—the browner the peel, the sweeter the cookie. This boosts flavor and gives the dough a soft, moist texture.
- Pick the right peanut butter—a thick, creamy version like Jif Natural works best. Avoid drippy nut butters, which can throw off the balance.
- Always chill the dough—just 30 minutes in the fridge makes a difference. It helps the cookies hold their shape and develop deeper flavor.
- Don’t skip the flaky salt—a pinch before baking adds contrast and makes the chocolate taste even richer.
- Scoop evenly—use a 2-tablespoon scoop for cookies that bake up soft in the middle and crisp on the edges.
- Watch the bake time—pull them out when the edges are set but the center still looks soft. They’ll firm up as they cool.
These banana peanut butter cookies are easy to master, but with these tips, they’ll taste like something from your favorite bakery—only warmer and more personal.
Nutrition
These banana peanut butter cookies are more than a quick snack—they’re a thoughtful choice when you want something sweet but still nourishing. With healthy fats, fiber, and natural sweetness from bananas and coconut sugar, they’re a smart treat you can feel good about sharing with the whole family.
Here’s the breakdown per cookie (based on 2-tablespoon portions):
| Nutrient | Per Cookie |
|---|---|
| Calories | 160 kcal |
| Sugar | 10 g |
| Sodium | 85 mg |
| Total Fat | 11 g |
| Saturated Fat | 2.5 g |
| Unsaturated Fat | 7.5 g |
| Carbohydrates | 13 g |
| Fiber | 2 g |
| Protein | 5 g |
| Cholesterol | 10 mg |
Thanks to the banana and peanut butter combo, these cookies provide lasting energy and are great for after-school snacks or quick afternoon pick-me-ups.
How to Serve Banana Peanut Butter Cookies
These soft, rich banana peanut butter cookies are perfect for just about any moment. Serve them fresh out of the oven or save a few for lunchboxes—they hold up well and taste amazing even days later.
- Warm with milk—classic, comforting, and kid-approved.
- With coffee or chai—great for grownups who need a quick break or a sweet side to their cup.
- Dressed up as dessert—add a scoop of ice cream or drizzle with melted chocolate.
- As a snack bar substitute—toss one in your bag for a mid-morning bite or post-gym treat.
- For gatherings—bake a double batch, pile them high on a plate, and watch them disappear.
These banana peanut butter cookies shine on their own but are also fun to dress up depending on your mood or occasion.
Make Ahead and Storage
The best part about these banana peanut butter cookies? You can make the dough ahead of time or bake a bunch to enjoy later. They’re super freezer-friendly and taste just as good after a quick warm-up.
- To prep ahead, mix the dough and chill for up to 48 hours before baking.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze the dough—scoop into balls, freeze on a tray, then transfer to a bag. Bake from frozen with one extra minute.
- Reheat cookies in the microwave for 10–12 seconds for that just-baked softness.
Whether you’re planning for the week or baking on the fly, these cookies make life a little more delicious, one bite at a time.
FAQs
Can I use frozen bananas in this recipe?
Yes! Just thaw them completely, drain off any extra liquid, and mash as usual.
Is there a way to make these cookies vegan?
Definitely. Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.
Do I have to chill the dough?
Chilling is recommended for best texture, but if you’re in a rush, you can bake immediately—just expect flatter cookies.
Can I skip the chocolate chips?
Sure! The cookies will still be sweet and flavorful. You can also swap in chopped nuts or dried fruit.
Are these cookies gluten-free?
Yes! No flour means they’re naturally gluten-free, just check your chocolate chips to be sure.
Conclusion
These banana peanut butter cookies are the kind of recipe that feels like a win every time. They’re easy, fast, and made with pantry basics—but they taste like something special. Whether you’re baking with kids or just carving out a little quiet time in your kitchen, this recipe delivers warmth, flavor, and joy in every soft, chewy bite.
Make them today, share them with someone you love, and don’t forget to snap a photo and tag #PrestoRecipes.
Chef Kima’s kitchen is open—and your cookie moment is waiting.
If you’re loving these banana peanut butter cookies, you’re in for a treat with more sweet inspiration from our kitchen. For bite-sized goodness perfect for lunchboxes or movie nights, try our Mini Chocolate Chip Cookies—they’re crisp-edged and kid-approved. Craving something fruity and creamy? Don’t miss the dreamy layers of our Strawberry Cheesecake Cookies, bursting with berry flavor in every soft bite. And for the ultimate indulgence, our viral Blueberry cake donuts delivers crunch, creaminess, and nostalgia all in one show-stopping dessert.
If you’re curious about the ingredients behind these banana peanut butter cookies, there’s so much to explore. Bananas aren’t just sweet—they’re packed with potassium and are considered one of the most popular tropical fruits worldwide. Peanut butter adds a rich, creamy texture and has become a staple in American pantries, with a history that dates back to early food innovations in the 20th century. And if you’ve ever wondered why a pinch of salt makes chocolate taste better, it’s all about flavor enhancement—a little contrast brings out the best in sweet ingredients.