Soft, thick, and irresistibly comforting, these Peanut Butter Banana Cookies bring together the natural sweetness of ripe bananas with creamy peanut butter, hearty oats, and rich chocolate chips. Perfect for family baking days, lunchbox treats, or an easy homemade dessert, this recipe delivers bakery-style cookies with simple pantry ingredients and foolproof results.

Advertisements

Ingredients

Wet Ingredients

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
½ teaspoon salt

Add-Ins

3 ripe bananas, mashed
1 cup semi-sweet chocolate chips

Instructions

Preheat the Oven
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream the Base
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs & Vanilla
Mix in eggs one at a time, then add vanilla extract until smooth.
Combine Dry Ingredients
In a separate bowl, whisk flour, oats, baking soda, and salt.
Mix the Dough
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in Bananas & Chocolate Chips
Gently stir in mashed bananas and chocolate chips.
Scoop & Bake
Scoop dough onto prepared baking sheets, spacing evenly. Bake for 12 minutes until edges are lightly golden.
Cool & Serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Advertisements

Pro Tips

Use very ripe bananas for maximum sweetness and moisture
Do not overmix to keep cookies soft and cakey
Chill dough for 30 minutes if thicker cookies are desired
Use parchment paper for even baking and easy cleanup

Why This Recipe Works

Combines natural banana sweetness with rich peanut butter
Oats add texture and a hearty bite
Chocolate chips balance flavors perfectly
Easy, family-friendly recipe with consistent results

Substitutions & Variations

Swap chocolate chips for dark chocolate chunks
Use almond butter instead of peanut butter
Replace half the flour with whole wheat flour
Add chopped walnuts or pecans for crunch

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Dough can be prepared and refrigerated up to 24 hours before baking

Storage

Store cookies in an airtight container at room temperature for 5–7 days

Freezing

Freeze baked cookies up to 3 months
Freeze raw dough balls and bake as needed

Reheating

Microwave for 10–15 seconds
Warm in oven at 350°F for 5 minutes

Serving Ideas

Serve with a glass of cold milk
Pair with coffee or tea
Turn into ice cream sandwiches
Add to dessert platters or bake-sale boxes

Advertisements

Nutrition (Per Serving Estimate)

Calories: 120
Carbohydrates: 14g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Fiber: 1g
Sugar: 8g
Sodium: 70mg

Frequently Asked Questions

Can I use natural peanut butter?

Yes, just stir it well before using to blend the oils.

Are these cookies freezer-friendly?

Absolutely. Both baked cookies and dough freeze well.

Advertisements

Can I make them healthier?

You can reduce sugar slightly or use whole wheat flour for added fiber.

Do these cookies spread a lot?

No, they stay thick and soft with a cake-like texture.

These Peanut Butter Banana Oatmeal Cookies are the perfect blend of comfort, flavor, and simplicity. Soft, filling, and packed with classic ingredients, they’re ideal for everyday treats or special occasions. Once you bake them, they’re guaranteed to become a household favorite.