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.
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.
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!
- 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
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- 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.
- Add the peanut butter and banana and beat until smooth.
- Add in the egg and beat until smooth.
- Add in the flour, baking soda, salt, and vanilla and mix on low until the dough forms.
- Add in the chocolate chips and mix until chips are incorporated.
- 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.
- Bake for 8-10 minutes until the edges are slightly golden brown.
- Cool on wire rack and enjoy!