Peanut Butter Banana Cookies: A Cozy Nostalgic Treat
There’s something undeniably comforting about the smell of cookies baking in the oven, isn’t there? As the rich, nutty aroma of peanut butter mingles with the sweet scent of ripe bananas, it whisks me back to childhood afternoons spent in my grandmother’s kitchen. She would always have a batch of her special cookies—warm and gooey, just like these Peanut Butter Banana Cookies. This recipe brings a flood of nostalgia, infusing our home with warmth and a sense of cozy comfort. Perfectly chewy, these cookies are not only delicious but also a great option for any easy weeknight treat you want to whip up in no time. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: These Peanut Butter Banana Cookies come together in just under 30 minutes! It’s the ideal recipe for busy families or anyone craving a sweet treat.
- Crowd-Pleasing Goodness: Who can resist the classic combination of peanut butter, bananas, and chocolate chips? They are sure to be a hit at any gathering!
- Healthy Addition: With mashed bananas and oats, these cookies incorporate some wholesome ingredients that make them a tad healthier without sacrificing flavor.
- Versatile Snack: Whether it’s for an afternoon pick-me-up or a late-night indulgence, these cookies are a perfect fit for any occasion.
- Kid-Friendly Fun: Baking together is a great way to bond as a family. Kids will love helping you scoop the dough and enjoy eating the delicious results!
What You’ll Need
Gather these simple ingredients to bring this delightful treat to life:
- 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
How to Make Peanut Butter Banana Cookies
Let’s make it together! Follow these simple steps to create your own batch of warm and gooey cookies:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for the dough.
- In a mixer, cream together the softened butter, peanut butter, white sugar, and brown sugar until the mixture is fluffy and light.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- In another bowl, mix the flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet mixture, being careful not to overmix.
- Fold in the mashed bananas and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop the dough onto the prepared baking sheet, leaving space between each scoop to allow for spreading while baking.
- Bake for about 12 minutes or until the edges are lightly browned and the centers are set. Allow the cookies to cool on a wire rack before serving.
Delicious Variations to Try
Want to shake things up? Here are a few fun ways to customize your Peanut Butter Banana Cookies:
- Nutty Twist: Add in 1/2 cup of chopped walnuts or pecans for a delightful crunchy surprise in every bite.
- Spiced Delight: For an extra layer of warmth, sprinkle in some cinnamon or nutmeg to the dough for an aromatic touch.
- Zesty Citrus: Replace one of the bananas with 1/2 cup of grated orange zest for a zesty, refreshing take on this classic recipe.
- Decadent Swirl: Introduce some cream cheese by making a cream cheese filling. Put a dollop in the center of each cookie before baking for rich, creamy bites.
Chef Emma’s Helpful Tips
To ensure your cookies turn out perfect every time, consider these helpful tips from my cozy kitchen:
- Make Ahead: You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just bring it to room temperature before baking!
- Ingredient Swaps: If you’re looking for a healthier option, swap out the all-purpose flour for whole wheat flour or gluten-free flour. Just remember to adjust the baking time if necessary.
- Storage Suggestions: Store your cookies in an airtight container at room temperature for up to a week, or you can freeze them for longer storage. Just make sure to layer them with parchment paper to prevent sticking!
Nutrition Information per Serving
Here’s a quick nutritional breakdown for your charming cookies:
- Serving size: 1 cookie
- Calories: 180
- Carbohydrates: 25g
- Sugar: 10g
- Fat: 7g
- Protein: 3g
- Sodium: 90mg
Frequently Asked Questions
Are you curious about making these delightful cookies? Here are some common questions you might have:
- Can I make this ahead? Absolutely! The dough can be made and stored in the refrigerator for up to 3 days before baking.
- Can I use different ingredients? Yes! You can use natural peanut butter or substitute chocolate chips for dried fruits like raisins or cranberries.
- How do I store leftovers? Store your cookies in an airtight container at room temperature or in the fridge for an even more decadent treat.
- How long do they last? When stored properly, these cookies will stay fresh for up to a week—but good luck keeping them around that long!
Final Thoughts
There’s something truly heartwarming about sharing a batch of fresh, homemade Peanut Butter Banana Cookies. Whether they’re enjoyed warm from the oven or packed as a sweet treat for later, they bring a smile to everyone’s face. Next time you’re in need of a cozy pick-me-up or something sweet to share, remember this scrumptious recipe! Save this Peanut Butter Banana Cookies to your Pinterest board so it’s ready when you need a cozy treat!
Peanut Butter Banana Cookies
Ingredients
For the cookie dough
- 1/2 cup butter (softened) Make sure it's at room temperature.
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar Packed.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be substituted with whole wheat or gluten-free flour.
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas (mashed) Must be well mashed.
- 1 cup semisweet chocolate chips
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, peanut butter, white sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well.
- In another bowl, mix the flour, oats, baking soda, and salt. Gradually add to the wet mixture, careful not to overmix.
- Fold in the mashed bananas and chocolate chips until evenly distributed.
- Scoop dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for 12 minutes or until the edges are lightly browned and the centers are set.
- Cool on a wire rack before serving.
