Peanut Butter Banana Cookies

Peanut Butter Banana Cookies | #dessert

So, I did a juice cleanse earlier this week.  And now I’m craving cookies.  Cookies, cookies, cookies.

That’s how it’s supposed to work, right?

Well, since these cookies have peanut butter and banana in them, maybe that can at least partially count as health food.  ;)

Peanut Butter Banana Smoothie |

Actually, the inspiration for these tasty little cookies did come from a healthier source — this protein-packed Peanut Butter Banana Smoothie recipe.  It was so good when I made it for breakfast, that I thought about re-making it for dessert after dinner.  And then the idea occurred to me — why not translate it into a cookie?

Peanut Butter Banana Cookies | #dessert

I mean, everyone loves peanut butter and bananas when it comes to baking.  So the idea seemed to have potential.

Peanut Butter Banana Cookies | #dessert

And sure enough, it was a winner.  Here’s how to make them!

Peanut Butter Banana Cookies | #dessert

Start out with your basic cookie ingredients, plus a nice ripe banana and a bunch of peanut butter.

Peanut Butter Banana Cookies | #dessert

Mix up a simple dough, then form it into balls on a cookie sheet.

Peanut Butter Banana Cookies | #dessert

Use a fork to make the classic PB cookie criss-cross pattern if you’d like.  Then sprinkle with a pinch of turbinado sugar (or granulated sugar).  Bake ’em for about 8-10 minutes…

Peanut Butter Banana Cookies | #dessert

…the voila!  These cute and easy little peanut butter banana cookies are yours to enjoy.

They are sweet but not too sweet.  They are soft and chewy, especially when just out of the oven.  And they basically taste like banana bread meets peanut butter cookies.  Aka, peanut butter banana heaven.

Alright, run to your kitchen and make some already!

Peanut Butter Banana Cookies | #dessert

4 / 5 (18 Reviews)
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Peanut Butter Banana Cookies

These peanut butter banana cookies are easy to make and super yummy!


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup creamy natural peanut butter (I used creamy natural from Trader Joe’s)
  • 1 egg
  • 1/2 cup mashed banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • (optional: cane sugar, for sprinkling)


Heat oven to 350F. Line a baking sheet with parchment paper.

In a medium mixing bowl, whisk the flour, baking powder, cornstarch, salt, baking soda and cinnamon until combined. Set aside.

In the (separate) bowl of a stand mixer, cream the butter and brown sugar together on medium-high speed until light and fluffy, about 1 minute. Add peanut butter, egg, banana, and vanilla, and continue mixing on medium speed until combined, scraping down the sides of the bowl once if needed. Fold in the dry ingredients and mix until just combined.

Measure out a rounded tablespoon-full of dough, roll it into a ball, then place on the baking sheet. Use a fork to press down the top of the ball and make a criss-cross pattern. Sprinkle with a pinch of cane sugar, if desired. Repeat with remaining dough.

Bake for 8-10 minutes or until slightly golden around the edges. Cool for 10 minutes on baking sheet, then transfer to a wire rack to cool completely.

Serve immediately or store in a sealed container for up to 1 week.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Peanut Butter Banana Cookies | #dessert

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163 comments on “Peanut Butter Banana Cookies”

  1. Pingback: Peanut Butter Banana Chocolate Chip Cookies! - Food and Forte

  2. This was one of the worst cookie recipes I’ve ever tried. I made it exactly according to the recipe, and let me say the end result can in no way called a cookie. As various others have commented, the flavor is terrible. It is bland. The only flavor that is remotely detectable is the flour. There is some slight tin-ynes from the baking soda and powder as well. The texture is somewhat cake like but lacks all the sweetness and joy of a cake. It’s just a crumbly bland disaster of a recipe. I do not recommend it.

    Rating: 1
    • We’re so sorry you didn’t care for this, Andrea! We appreciate your feedback, it’s very helpful!

  3. Pingback: 21 Great Thing To Stimulate With Overripe Bananas - Natural Healing Power Of Herbs

  4. Great cookie. Made it for a cafe I work at. Called it the Elvis cookie. Ppl asked for them after they were gone. I put a little chocolate drizzle on top of some. A thick, firm, but airy and fluffy cookie. How useful for over ripe bananas; great alternative to banana bread/muffins. Thank you!

    Rating: 5
  5. Left out the cornstarch, used almond butter instead of peanut butter (we have a corn and peanut allergy), and it was great! Good banana and almond flavor, nice protein content, and our little one loved them!

    Rating: 3
  6. Flavor was good but the cookies were dry.

    • We’re sorry to hear that, Trudy! Was your banana really ripe? If not, that could account for some of the dryness.

  7. I hesitated to make these cookies because of the first review but am glad I tried it. It is delicious. Used crunchy peanut butter, increased the cinnamon to 1/2 teaspoon and was generous with the 1/2 cup measurement of the sugar, the banana and the peanut butter. Did some reading and you get dry crumbly cookies if you over mix or over bake so was very careful with that; they turned out beautifully as a result.

    Rating: 5
    • Thanks for sharing, Helen, we’re so happy to hear you enjoyed them!

  8. Based on comments (bland, cake-like, not sweet enough), I added a bit more salt, and a few drops of almond extract. I also added more brown sugar (maybe doubled the amount) and used crunchy peanut butter. I then beat in most of the flour mixture using my mixer before stirring in the rest to make them more cookie-like than cake-like. The dough was too soft to roll, so I dropped tablespoons of dough on the sheets. After baking, I topped each cookie with a chocolate kiss. With these changes, my family rates these cookies 5 stars.

    Rating: 5
    • Thanks for sharing, Pattie, we’re glad you were able to make some adjustments and that you and your family enjoyed these!

  9. These came out alright for us, but not sure I’d make them again. As some other comments said, they were bland overall, and had a very flour-y consistency. I would suggest adding more peanut butter and banana, and more brown sugar.

    Rating: 3
    • Hi Stacey! We’re sorry you didn’t really care much for these, and we appreciate your feedback.

  10. Tried it, it was great, would prob add slight more sugar next time, texture great. I could taste banana and a slight hint of peanut butter. Will definitely make it again and play around with it a bit more.


    Rating: 4
    • Thanks for your feedback, we’re glad you enjoyed these, and definitely feel free to adjust the sugar amount! :)

  11. Had to make these cookies as soon as I read this recipe.. so easy to make and the result is pure heaven.. pure delight: a mild banana flavour mixed with the taste of peanut butter goodness.. love them!

    Rating: 5
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  13. Pingback: 21 Great Things To Attain With Overripe Bananas |

  14. Great cookie! We stuck some kisses in the middle and my three year old won’t atop eating them.

    Rating: 5
  15. Made these tonight, made some cookies, took the rest put in a pan made bars, topped with melted hersey bar, added melted vanilla icing on top of the chocolate, let cool, awesome! Thank You

    Rating: 5
  16. I made this recipe and turned out so tasty and gorgeous! I substitude brown sugar with palm sugar, since I don’t have any brown sugar left 😁😁😁 thank you for the recipe

    Rating: 5
  17. Pingback: 21 Great Things To Make With Overripe Bananas – What Do You See

  18. These cookies came out great!! I did add more brown sugar, peanut butter and vanilla. They were super soft and light. My whole family loved them, I will make this recipe again. I might even try to add chocolate chips to a few next time. Thank you for the recipe!

    Rating: 5
  19. Thank you for this recipe! I wanted to make a suggestion for those who don’t favour the ‘cakey’ texture: I rolled out the dough quite thin and cut out squares, then baked them a small distance apart on the sheet. I also added a few chocolate chips per square and baked them longer, close to 14 minutes. The result is mega addictive.

  20. This my first time making these cookie, and I love them. Ok it turn out dry but it do not matter because it were 2 of my flavor things. . And that was banana and peanut better, so I still love the cookie. So mmmmm

    Rating: 4
  21. Pingback: 25 Beautiful Banana Recipes: Breakfast & Dessert | Chief Health

  22. These cookies are great. I added a little extra flour in the end because they seemed a little sticky. The batter has lots of banana flavor-so do the cookies.

    Rating: 4
  23. I can tell you these are one of the best cookies I’ve ever tried. They are suited to French taste: with just the right amount of sugar, banana and peanut butter add such a deepness of flavour, in a word, delighful!

    Rating: 5
  24. Sorry but These were not good cookies at all . I threw them in the garbage and I know I put all the ingredients in. They were very flat tasting.😞 just don’t want anyone to waste the ingredients is that I did

  25. Wonderful recipe! My cookies came out with a delicate flavor and pillowy texture. Perfect with a cup of milky chai tea.

    I did double the amount of cinnamon (next time I may use a full teaspoon, we love cinnamon in our house), and I used two bananas, which ended up being about 3/4 cup mashed. I used “drippy” natural peanut butter – lots of flavor, and I am certain that helped the cookies come out as moist as they did. Not sure if a stabilized peanut butter would work as well. I gave them a generous sprinkle of turbinado sugar. Thinking of a chocolate drizzle next time!

    Rating: 5
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  27. They taste good but found them a bit dry.

    Rating: 4
  28. Pingback: 7 Mouthwatering Banana Recipes You’ve Got To Try | Tidbits of Experience

  29. These turned out wonderful, though I did take a wee bit of advice from te comment sections and used a bit more than stated for the PB, banana and sugar. Mine were a little too soft to roll into balls, and stayed puffed up without that, so at 3 minutes left in the baking cycle I smacked them down with the back of the spatula. :-) Worked like a champ, and they had time left to still rise.

    Rating: 5