Peanut Butter Banana Chocolate Chip Cookies

Peanut Butter Banana Chocolate Chip Cookies

I love bananas, but I often find myself with overripe ones.  I usually peel them and stash them in a ziplock in the freezer for smoothies.  But how many frozen bananas do I need to keep on hand?!  So I am always on the hunt for desserts using bananas.  I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin.  But I needed more!  So I’m sharing this recipe for peanut butter banana chocolate chip cookies.

peanut butter banana chocolate chip cookies

The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me!  The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.

Sleeping Then Eating Cookies

I was able to make these cookies when my son Charlie took an unexpected nap.  When he woke up, Charlie got to snack on fresh cookies!  He was really happy with these cookies, he didn’t stop at just one!

Peanut Butter Banana Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup (1 stick) margarine
  • ½ cup brown sugar
  • ½ cup sugar
  • ¾ cup smooth peanut butter
  • 1 banana
  • 1 egg
  • 1¾ cups flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 12 oz. semi sweet chocolate chips
  • 1 Tbs. vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the margarine with the brown sugar and sugar until light and fluffy.
  4. Add the peanut butter and banana and beat until smooth.
  5. Add in the egg and beat until smooth.
  6. Add in the flour, baking soda, salt, and vanilla and mix on low until the dough forms.
  7. Add in the chocolate chips and mix until chips are incorporated.
  8. Scoop cookies onto parchment lined cookie sheet using a medium sized cookie scoop. Press the top of each cookie in two directions with a fork to slightly flatten.
  9. Bake for 8-10 minutes until the edges are slightly golden brown.
  10. Cool on wire rack and enjoy!

 

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  • mayihavethatrecipe

    We do the same exact thing with our bananas! But i always like to leave some ripe ones out and this looks like a perfect recipe to use them for! Who doesn’t love bananas, peanut butter and chocolate?

  • Chanie@BusyInBrooklyn

    Such a great idea to add bananas! I always have leftover bananas that I need to get rid of! That picture of you son is so sweet!

  • http://www.confident-cook.com/ Hindy Garfinkel

    This is such a great way to use up leftover bananas. Definitely need to make this!

  • Tami Weiser

    I know what what i telling my youngest to make when she wants treats for her friends in about 2 hours— i even have the uber-ripe bananas..

  • http://www.ronniefein.com/ Ronnie Fein

    Your son Charlie is gorgeous.
    Do you think I could make these with a different fruit than banana?

    • LilMissCakes

      I don’t think another fruit would work, I know you have a banana allergy. I would skip this recipe!