Peanut Butter Banana Cookies: A Cozy Family Favorite
There’s something profoundly comforting about the aroma of cookies baking in the oven, isn’t there? As a child, I remember those rainy afternoons when my mom would whip up a batch of her famous peanut butter cookies. The rich, nutty scent would waft through the kitchen, wrapping around us like a warm hug. Today, I want to show you how to create those bubbling feelings of nostalgia with a delightful twist—Peanut Butter Banana Cookies!
These cookies embrace the creamy texture of peanut butter and the natural sweetness of ripe bananas, resulting in a golden treat that’s perfect for any time of year. Whether you’re baking for a family gathering or simply indulging in a cozy night at home, this recipe will transport you to your happiest moments. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, these cookies come together in just a snap!
- Family-Friendly: Kids love the combo of peanut butter and chocolate chips—this is always a crowd-pleaser!
- Healthy Twist: With the addition of oats and bananas, these cookies are both delicious and somewhat nutritious!
- Comforting Aroma: Baking these treats will fill your home with a warm, inviting scent that feels like a hug.
- Versatile: Easily customize with your favorite mix-ins for an indulgent or light treat.
What You’ll Need
To create these charming Peanut Butter Banana Cookies, gather the following ingredients:
- 1/2 cup butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas (mashed)
- 1 cup semisweet chocolate chips
Let’s Make It Together
Ready to bake some magic? Follow these cozy steps to whip up your Peanut Butter Banana Cookies:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixer, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until fluffy and light.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In another bowl, combine the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overmixing.
- Fold in the mashed bananas and semisweet chocolate chips, ensuring everything is evenly distributed.
- Scoop generous amounts of dough onto your prepared baking sheet, leaving space between each scoop to allow for spreading.
- Bake for about 12 minutes, or until the edges are lightly browned. Once baked, let them cool on a wire rack before serving.
Delicious Variations to Try
If you’re feeling adventurous or just want to mix things up a bit, here are some creative twists on this delightful recipe:
- Nutty Delight: Add chopped walnuts or pecans for an extra nutty flavor and crunchy texture.
- Cinnamon Swirl: Add a teaspoon of cinnamon for a warm, spicy kick that enhances the natural sweetness of the bananas.
- Berry Bliss: Toss in a handful of blueberries or chopped strawberries for a fruity twist that pairs beautifully with the other flavors.
- Swap the Chips: Experiment with white chocolate chips or dark chocolate chunks for a different take on these indulgent cookies.
Chef Emma’s Helpful Tips
To make sure your cookies turn out perfectly every time, keep these helpful tips in mind:
- Make Ahead: You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 15 minutes before baking.
- Banana Ripeness: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas that have lots of brown spots for the best results.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. They make a great snack on the go!
What’s Inside – Nutrition Breakdown
Here’s a quick glance at the nutrition details per serving (1 cookie):
- Calories: 150
- Carbohydrates: 20g
- Sugar: 8g
- Fat: 6g
- Protein: 3g
- Sodium: 60mg
Reader FAQs About Peanut Butter Banana Cookies
-
Can I make this ahead?
Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. -
Can I use different ingredients?
Absolutely! Feel free to substitute with almond butter or add in different mix-ins like nuts or dried fruits. -
How do I store leftovers?
Store your cookies in an airtight container at room temperature to keep them fresh and soft. -
How long does it last?
These cookies are best enjoyed within a week, but they can be frozen for three months for a delightful treat.
Final Thoughts
These Peanut Butter Banana Cookies are more than just a snack; they encapsulate the warmth of family, the magic of home baking, and the joy of sharing with loved ones. Their tender, chewy texture and the melody of flavors are perfect for cozying up on a Saturday afternoon or sharing at a gathering of friends.
So go ahead—save this Peanut Butter Banana Cookies recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Peanut Butter Banana Cookies
Ingredients
Wet Ingredients
- 1/2 cup butter (softened) Use unsalted butter for best flavor.
- 1/2 cup creamy peanut butter Smooth peanut butter works best.
- 1/2 cup white sugar
- 1/2 cup brown sugar Packed brown sugar adds moisture.
- 2 large eggs
- 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3 medium ripe bananas (mashed) Choose bananas with brown spots for sweetness.
- 1 cup semisweet chocolate chips Feel free to swap for white or dark chocolate.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixer, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until fluffy and light.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In another bowl, combine the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overmixing.
- Fold in the mashed bananas and semisweet chocolate chips, ensuring everything is evenly distributed.
- Scoop generous amounts of dough onto your prepared baking sheet, leaving space between each scoop to allow for spreading.
Baking
- Bake for about 12 minutes, or until the edges are lightly browned. Once baked, let them cool on a wire rack before serving.
