Peanut Butter Banana Cookies

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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

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Peanut Butter Banana Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 30 cookies 1x


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)


  1. Heat oven to 350F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk the flour, baking powder, cornstarch, salt, baking soda and cinnamon until combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately or store in a sealed container for up to 1 week.

Peanut Butter Banana Cookies | #dessert

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Recipe rating

177 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.

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

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  4. 5 stars
    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!

  5. 3 stars
    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!

  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. 5 stars
    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.

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

    • These cookies turned out great! I did alter the recipe and add more sugar cause I could tell they wouldn’t have been sweet enough….and after reading some of the comments I’m glad I did. I know a good recipe when I see one and this is a good base to start with..My daughter came in while I was putting them on the pan and decided to make some of them peanut butter and jam dot cookies! We also realised that because of the cakey texture they would work well for peanut butter and jam woopie pies….but we havent yet tried them with the woopie filling.

  8. 5 stars
    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.

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

  9. 2 stars
    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.

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

  10. 4 stars
    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.


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

  11. 5 stars
    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!

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  14. 5 stars
    Great cookie! We stuck some kisses in the middle and my three year old won’t atop eating them.

  15. 5 stars
    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

  16. 5 stars
    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

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  18. 5 stars
    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!

  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. 4 stars
    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

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  22. 4 stars
    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.

  23. 5 stars
    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!

  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. 5 stars
    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!

  26. Pingback: 25 Delicious Recipes for Brown Bananas - Simply Stacie

  27. 4 stars
    They taste good but found them a bit dry.

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

  29. 5 stars
    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.

  30. So I didn’t follow the recipe to a T! With all the negative reviews I was worried about it being dry and floury tasting.
    I added an extra egg, an extra banana, some peanut butter/chocolate chips, and about 2tbs of honey. I also cooked them about 12 minutes.

  31. I read the comments before making these cookies. My dough came out sticky too, so I placed it in the fridge for 30 minutes to firm it up a bit before baking. I also rolled each cookie in granulated stevia before pressing with a fork and placing them in the oven. They turned out delicious…

  32. I had a hankering for banana bread but I don’t own a loaf pan, so I looked up a banana cookie recipe and tried this one out. Mine came out like little peanut butter & banana bread bites of heaven! I can see how some people thought they are not “cookie” enough as they are a cake-like texture (fine by me), and not as “peanut-buttery” as a traditional peanut butter cookie, BUT the subtle peanut butter flavor lets the banana flavor shine through very nicely, and they are PERFECT if you like a not-so-over-the-top sweet treat!

    My recipe modifications were purely ingredient swaps because I didn’t have everything on-hand: swapped brown sugar for 1/2 cup white sugar + 1/2 tbsp maple syrup, and baking powder for 1/2 tsp white vinegar + add’l 1/4 tsp baking soda. Worked like a charm! If you need ingredient substitutes for any recipe, google “(ingredient name) substitute” and use the articles, they are the best :)

  33. I usually just have chocolate desserts, but this was AMAZING!

  34. My cookies turned out well… Light and fluffy. I used to convert cups to grams as we don’t use cups in the UK. It happened to taste a lot more like banana, so I may have done wrong conversions somewhere. I also used crunchy peanut butter too because that’s all I had. A very nice recipe though. I had them in the oven for 15 minutes though at 160 degrees C in a fan assisted oven.

  35. These are my husbands favorite cookies. I make them exactly without the cane sugar on top. Have made them twice since quarantine! Will definitely be a staple cookie in our household. Who doesn’t love peanut butter AND bananas?!

  36. This came out okay but not great and largely my own errors. First of all, for whatever reason, and maybe my butter just wasn’t quite at room temperature, when I creamed simply the butter and brown sugar together, that alone was a failure, everything just stuck to the beaters. Had I put the egg in there at the same time as the butter and sugar, I bet it would have creamed better. Once that happened, I wasn’t sure I needed all the dry ingredients (I mixed them all together but suspected I’d lost some of the wet ingredients so I had to guess at how much less dry to use). They still didn’t come out badly at all, but maybe next time a little maple syrup or something to sweeten them. They were a tad dry but not a crumbly disaster like some have said. Not that bad but not great.

  37. I made this recipe and I too found it disappointing as I found it dry with little peanut butter taste. I feel the amount of peanut butter should be increased to 3/4 or even a full cup in order to enhance the flavour.

  38. I always come back to this recipe, so good and easy!

  39. These are delicious! I added an extra banana, as I had 2 getting very ripe, and they were perfectly moist without being overly dense. I also added chocolate chips too half the batch, and both ways came out by good. My husband was skeptical, but after trying them really liked them and ate 3 right away. This will be my new go-to for overripe bananas, as it’s easier and less sugar than banana bread.

  40. Made a few mods based on other reviews… up the banana, added a bit of oil, 2 eggs and a bit extra salt and some molasses to help boost flavour. Turned out very yummy, mini cakes really but a great recipe when you’re looking for a recipe with very low sugar content.

  41. Awesome cookies, I read reviews and added 1 extra banana. 1 extra egg, 1/2 cup more of brown sugar and 3/4 of a teaspoon of cinnamon. And 1/3 cup more flour and 1/2 cup more almond butter Added chocolate and butterscotch chips. Made a drop cookie. Sooooo good. But then again I’m a terrible cook lol I always believe recipes are there to give you ideas and then you make them your own ♥️

  42. These are absolutely delicious. I added a bit more brown sugar and more banana. I also stirred in peanut butter chips at the end then baked them, yum!