Peanut Butter Banana Chocolate Chip Cookies – Irresistibly Soft & Chewy
Soft, chewy, and bursting with flavor, these Peanut Butter Banana Chocolate Chip Cookies combine the sweetness of ripe bananas with rich peanut butter and melty chocolate chips. Perfect for using up overripe bananas, these bakery-style cookies are a treat everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- 8 tablespoons 1 stick unsalted butter, softened
- 2 medium ripe bananas peeled and mashed
- 1 cup light or dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Prepare oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add bananas and vanilla: Mix in mashed bananas and vanilla extract until combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in chips: Gently fold in chocolate chips and peanut butter chips.
- Scoop dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 9–11 minutes, or until the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra peanut butter flavor, drizzle baked cookies with melted peanut butter.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- Overripe bananas work best for maximum flavor and natural sweetness.