Peanut Butter Banana Cookie (Print-Friendly Version)
Cakey cookies with peanut butter, ripe bananas, and chocolate chips, ideal with milk or tea.
# What You'll Need:
→ Base Mixture
01 -
113 grams unsalted butter, softened
02 -
130 grams creamy peanut butter
03 -
100 grams white granulated sugar
04 -
100 grams brown sugar
05 -
2 large eggs
06 -
5 milliliters vanilla extract
→ Dry Ingredients
07 -
250 grams all-purpose flour
08 -
160 grams rolled oats
09 -
5 grams baking soda
10 -
2.5 grams salt
→ Flavour and Add-ins
11 -
3 medium ripe bananas, mashed
12 -
170 grams semisweet chocolate chips
# How to Make It:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 -
In a large mixing bowl, cream together softened butter, peanut butter, white sugar, and brown sugar until light and fluffy.
03 -
Beat in the eggs one at a time, then add vanilla extract. Mix until fully combined.
04 -
In a separate bowl, whisk together flour, rolled oats, baking soda, and salt.
05 -
Gradually add dry ingredients to the creamed mixture, mixing just until combined to preserve tenderness.
06 -
Gently fold mashed bananas and chocolate chips into the dough for even distribution.
07 -
Use a large cookie scoop to drop evenly sized portions onto the prepared baking sheet, spacing cookies apart.
08 -
Bake for approximately 12 minutes or until edges are lightly golden and cookies are set. Cool on a wire rack.
# Additional Tips:
01 -
Use fully ripe bananas for maximum sweetness and moisture.
02 -
Chill the dough for 30 minutes before baking to achieve thicker cookies.
03 -
Avoid overmixing once dry ingredients are incorporated to maintain tenderness.
04 -
Store cookies layered with parchment paper in an airtight container.