Description
These Peanut Butter Banana Cookies are a delectable treat combining creamy peanut butter and ripe bananas for natural sweetness. Packed with rolled oats and chocolate chips, these cookies offer a perfect balance of chewy texture and rich flavors, ideal for a wholesome snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup creamy peanut butter
- 3 medium ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- 1/2 cup white sugar
- 1/2 cup brown sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air for a better cookie texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the creamed mixture until fully combined, ensuring a smooth and uniform dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. This ensures even distribution of the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Bananas and Chocolate Chips: Carefully fold in the mashed ripe bananas and semisweet chocolate chips to distribute them evenly throughout the dough.
- Portion the Dough: Use a cookie scoop or spoon to drop scoops of dough onto the prepared baking sheet, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges are lightly browned and the centers are set.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- You can swap semisweet chocolate chips with dark chocolate chips or nuts for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
