Peanut Butter Banana Chip Cookies
Deliciously soft and chewy cookies made with peanut butter and ripe bananas, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter Use natural peanut butter for a healthier version.
- 1 cup ripe bananas, mashed About 2 large bananas.
- 1 cup brown sugar, packed
- 1 large egg For a vegan option, replace with a flaxseed egg.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour You can substitute with whole wheat flour.
Add-ins
- 1 cup chocolate chips You can also try butterscotch or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter and mashed bananas until smooth.
- Add the brown sugar, egg, and vanilla extract to the mixture. Beat well until fully blended.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the peanut butter mixture, stirring until just combined.
- Gently fold in the chocolate chips.
Baking
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use very ripe bananas. Slightly underbake for chewier cookies, and let cool on the baking sheet to maintain shape.