Peanut Butter Banana Chocolate Chip Cookies Recipe (30 Minutes) by Jan Mostrom

You might be saying to yourself, "Who needs another iteration of chocolate chip cookies?" And that answer would be all of us! This peanut butter banana chocolate chip cookie recipe combines the best of some of my favorite flavors – chocolate, peanut butter and bananas – with a cookie dough. These cookies are fluffy and delicious!

To bake up a batch of these cookies today you will need unsalted butter, peanut butter, flour, baking soda, salt, brown sugar, granulated sugar, an egg yolk, vanilla extract, ripe bananas, chocolate chips and peanut butter chips. The cookies bake up in about 12 minutes in the oven.

Variation: You can omit the peanut butter chips and add 1/2 cup more of chocolate chips.

Photo credit (all photos): Jan Mostrom

I like to freeze cookie dough in balls to bring out and bake cookies fresh as we want them. You can bake them from frozen, they just might need a few extra minutes.

These moist cookies are full of peanut butter, banana and chocolate flavor. The cookies are so decadent they not only make a wonderful sweet snack, but can be served for dessert after dinner. The cookies also make a great base for a cookie ice cream sandwich, and might just become your go-to chocolate chip cookie of choice!

Cuisine: American
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 18 to 24

Ingredients

• 4 ounces (8 tablespoons) unsalted butter
• 1/2 cup peanut butter
• 2 1/4 cups all-purpose flour or gluten-free flour

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 1/2 cup mashed ripe bananas,
• 1 cup chocolate chips (milk, dark or semisweet)
• 1/2 cup peanut butter chips

Here's how to make it: 

1. Place the butter and peanut butter in a large bowl safe for the microwave. (If you don’t have unsalted butter just omit the added 1/2 teaspoon salt.)
   
2. Melt in 30-second intervals, stirring in between (mine only took 1 minute). Stir well.
   
3. Stir both sugars into the peanut butter mixture and mix well.
   
4. Add the egg yolk and vanilla and stir well. Add banana, making sure to get it distributed well throughout the mixture.
   
5. Add flour, baking soda and salt and mix until all the dry ingredients are combined. (As I often do, I used gluten-free 1:1 flour.)
   
6. Add your chips and mix well.
   
7. Drop the cookie dough onto a cookie sheet using an ice cream scoop, if desired.
   
8. Bake in a preheated 350-degree F oven for about 12 minutes until the cookies are light brown.
   
9. Remove from oven to a cooling rack for a few minutes or until completely cool.
   
10. Serve warm or make ice cream sandwiches when completely cool! Enjoy!
11. Store the cookies in an airtight container to keep them fresh.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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