Peanut Butter Banana Cookies

Peanut Butter Banana Cookies

Kristina Vanni

Prep: 10 mins
Cook: 8 mins
Cool: 2 mins
Total: 20 mins
Servings: 2 dozen cookies
Yield: 2 dozen cookies
Nutrition Facts (per serving)
1662 Calories
88g Fat
181g Carbs
51g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 1662
% Daily Value*
Total Fat 88g 113%
Saturated Fat 17g 87%
Cholesterol 93mg 31%
Sodium 2316mg 101%
Total Carbohydrate 181g 66%
Dietary Fiber 14g 48%
Total Sugars 75g
Protein 51g
Vitamin C 4mg 20%
Calcium 162mg 12%
Iron 9mg 50%
Potassium 1386mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These peanut butter banana cookies are the perfect sweet and salty treat. In this recipe there's no need for butter, they have richness, moisture, and flavor from the perfect combination of peanut butter and mashed ripe bananas.

Just before going in the oven the cookies are pressed with a sugared fork in the signature criss cross pattern. Then, when they come out of the oven there is the option to sprinkle the tops with a little bit of fleur de sel or your favorite flaky sea salt. This adds flavor, crunch, and a dash of sophistication to these easy yet delicious treats.

Ingredients

  • 1 1/3 cups creamy peanut butter

  • 1/2 cup bananas

  • 1/2 cup dark brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 tablespoons granulated sugar

  • 1/4 tsp sea salt

Steps to Make It

  1. Gather the ingredients.

    Peanut Butter Banana Cookies

    Kristina Vanni

  2. Preheat oven to 350 F. Line baking sheets with parchment paper and set aside.

    Peanut Butter Banana Cookies

    Kristina Vanni

  3. In a large mixing bowl, cream together the peanut butter, mashed banana, and brown sugar until smooth.

    Peanut Butter Banana Cookies

    Kristina Vanni

  4. Add the egg and vanilla extract. Mix to combine.

    Peanut Butter Banana Cookies

    Kristina Vanni

  5. In a small bowl, combine the flour, baking soda, and salt.

    Peanut Butter Banana Cookies

    Kristina Vanni

  6. Add the flour mixture to the peanut butter and banana mixture. Mix to combine.

    Peanut Butter Banana Cookies

    Kristina Vanni

  7. Roll into 1-inch balls and place on prepared baking sheets.

    Peanut Butter Banana Cookies

    Kristina Vanni

  8. Dip a fork in the granulated sugar and press down on each ball of dough into a crisscross pattern to flatten.

    Peanut Butter Banana Cookies

    Kristina Vanni

  9. Bake in the preheated oven for 8 minutes.

    Peanut Butter Banana Cookies

    Kristina Vanni

  10. Remove the baking sheet from the oven and sprinkle the cookies with the fleur de sel. Allow to cool on the baking sheet for 2 minutes.

    Peanut Butter Banana Cookies

    Kristina Vanni

  11. Transfer to a wire rack to cool completely.

    Peanut Butter Banana Cookies

    Kristina Vanni

Variations

  • If you want to take these cookies to the next level, try mixing in a handful of dark chocolate chips into the batter. The trifecta of peanut butter, banana, and chocolate will knock your socks off.
  • For a nuttier twist, prepare using chunky peanut butter and add a handful of chopped peanuts for added flavor and crunch.

Tips

  • For this recipe you want to use very ripe bananas. These would be bananas that were far past the point of peeling and eating. Wait unit the skin becomes very dark and wrinkled. As the bananas ripen, they release more sugars and will result in a sweeter cookie.
  • When pressing the criss cross pattern into the cookies, be sure to dip the fork in the granulated sugar every time. This helps prevent sticking and deposits a little bit of sugar on top of the cookies with each press.

Storage

If you want to prepare this cookie dough in advance, it can be kept in an airtight container in the refrigerator for up to 2 days before baking. The dough can also be pre-rolled and the balls can be frozen in an airtight bag for up to 3 months. Then, simply thaw the dough and press into the criss cross pattern before baking.

The baked cookies can be stored in an airtight container at room temperature for 3 days, in the refrigerator for for 1 week, or in the freezer for 3 months.