Description
Delicious and wholesome peanut butter banana cookies, combining the richness of peanut butter with the natural sweetness of ripe bananas.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream together softened butter, creamy peanut butter, white sugar, and brown sugar in a mixing bowl using an electric mixer on medium speed until light and fluffy.
- Beat in eggs one at a time, mixing until each is fully combined before adding the next, followed by the vanilla extract.
- Mix flour, rolled oats, baking soda, and salt in another bowl, then gradually incorporate this into the wet mixture.
- Fold in mashed bananas and chocolate chips gently with a spatula.
- Scoop dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for approximately 12 minutes or until edges are lightly browned.
- Cool on a wire rack before serving.
Notes
Make ahead: Dough can be stored in the refrigerator for up to 3 days. For air fryer method, set to 320°F (160°C) for about 8 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 150mg
- Fat: 6.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 30mg