Peanut butter banana cookies with banana (and peanut butter and chocolate) chips pack a lot of punch into a little package!
Chocolate chip cookies are pretty much the pinnacle of cookiedom in my world. Lemme tell you, I consider oatmeal raisin cookies a betrayal (though I will happily eat an oatmeal chocolate chip cookie). I’m sure you’ve heard that before, but you guys, I hate raisins. Iced sugar cookies and snickerdoodles are okay, and I won’t turn down a peanut butter cookie, but no cookie – no cookie – can stand up to a classic chocolate chip cookie. Or a brown butter chocolate chip cookie, whatevs.
I’m sure that’s because I grew up on my grandmother’s perfect Toll House cookies. For bake sales and Christmas she’d set up her green Sunbeam stand mixer and mix up tons of cookie dough, some plain, some with nuts, and some with mint chocolate chips (always my favorite). She’d portion them into teaspoon-sized scoops and roll them into perfect balls before baking. I remember her kitchen lined with wire cooling racks and waiting for that first perfect cookie.
I love baking cookies, and true to form, chocolate chip cookies are my favorite. Well, until I had the idea for peanut butter banana chip cookies. I was dreaming about peanut butter cookie dough with bananas mixed right into the batter, then banana chips chopped up and mixed in. Then I took it a step further and stirred in peanut butter chips and chocolate chips. Oh yes I did.
The first version of this didn’t have flour or eggs. I read somewhere that you could substitute one medium ripe banana for every egg called for in a baking recipe. The math seemed off to me, but I tried it. The math…the math was indeed off. While my five-ingredient cookies were fabulously delicious and made my house smell like a peanut butter forest, we had to scrape the batter off of the baking sheet with spoons in order to eat it. MAJOR FAIL..
For my next batch of peanut butter banana cookies, I dug around to find a basic recipe to start from. Gimme Some Oven gave me a perfect starting point. I stirred in peanut butter chips and chocolate chips then went to grab my banana chips and oops. Philip had finished off the jar. Oh well, that just meant I had to make them again.
And I totally did. This time with banana chips. I worried that the banana chips might get mushy, but while they didn’t really retain their crunch, there was no mush to be had. The banana chips added a wonderful hit of banana that you don’t really get from the banana mixed into the batter, which adds an incredible layer of moisture that definitely isn’t typical of a peanut butter cookie. Plus peanut butter AND chocolate chips. Yeah, these peanut butter banana cookies were a good idea. I think I’ll go have one right now!
What’s your favorite cookie? Comment below and let me know!
Find other recipes like this on the Weekend Potluck link-up on The Country Cook!
Yield: 30-35 cookies
20 minPrep Time:
10 minCook Time:
30 minTotal Time:
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cornstarch or arrowroot flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup brown sugar, firmly packed
- 1/2 cup creamy peanut butter
- 1 medium ripe banana
- 1 large egg
- 1 cup chocolate chips
- 1 cup peanut butter chips
- 1 cup banana chips, chopped
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Sil-Pats.
- In a medium bowl, combine the flour, baking powder, cornstarch or arrowroot, salt, and baking soda.
- Using an electric mixer, combine the butter and brown sugar on medium high until fluffy. Scrape down the sides of the bowl and add the peanut butter, banana (I don't bother mashing the banana - I just break it into small pieces and drop them into the mixing bowl), and egg and beat until well combined.
- Turn the mixer off and add the flour mixture. Beat on low until it comes together into a batter. Add the chocolate, peanut butter, and banana chips and either beat in on low or stir in using a wooden spoon.
- Use a tablespoon or a tablespoon-sized cookie scoop to portion the dough onto the baking sheets. You will get about 16 cookies per sheet. Bake for 8-10 minutes, rotating the pans halfway through baking. Cool the cookies on wire racks before serving.
Notes
This recipe is adapted from the website Gimme Some Oven .
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