Peanut Butter Banana Cookies: A Cozy Delight for Every Occasion
Ah, the warm embrace of freshly baked cookies wafting through the air! There’s something undeniably comforting about that aroma, especially when it brings back memories of lazy Sunday afternoons spent in Grandma’s kitchen. You know the kind—snuggling on the couch with a blanket, the scent of peanut butter mingling with sweet, ripe bananas as they melted together in the oven. These Peanut Butter Banana Cookies are not just a treat; they are a hug in cookie form, perfect for any cozy moment or festive gathering. Plus, they’re an easy weeknight dessert that requires minimal effort, making it a go-to recipe you’ll want to pin for later!
Why You’ll Love This Recipe
- Effortless to Make: With simple ingredients and straightforward steps, this is a family-friendly recipe that even the little ones can help with.
- Healthy-ish Indulgence: The bananas and oats lend a healthier twist to these decadent cookies, making them a perfect snack for both kids and adults.
- Crowd-Pleasing Comfort Food: These cookies are perfect for any occasion, from holiday gatherings to an after-school snack.
- Versatile Add-ins: Customize the cookies with a variety of mix-ins to suit everyone’s taste buds.
- A Cozy Bake: There’s nothing quite like baking cookies that fill your home with warm, inviting scents, perfect for chilly days.
What You’ll Need
Gather These Simple Ingredients
- 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
Let’s Make It Together
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, creating a perfect canvas for your cookie masterpieces.
- In your trusty mixer, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until the mixture is light and fluffy. This step is where the magic begins!
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Then, pour in the vanilla extract for that extra oomph of flavor.
- In a separate bowl, combine the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture into the wet ingredients. Be careful not to overmix; we want tender cookies, not tough ones!
- Fold in the mashed bananas and semisweet chocolate chips until they are evenly distributed throughout the dough. Just imagine that gooey chocolate melting with every bite!
- Scoop dollops of the dough onto your prepared baking sheet, leaving plenty of space between each scoop to allow for spreading.
- Bake for about 12 minutes or until the edges are lightly browned and the cookies appear set. Let them cool for a few minutes before transferring them to a wire rack to cool completely. The anticipation will be worth it, I promise!
Delicious Variations to Try
- Nutty Twist: Add 1/2 cup of chopped nuts, such as walnuts or pecans, for an extra crunch that perfectly complements the creamy peanut butter.
- Coconut Bliss: Stir in 1/2 cup of shredded coconut for a tropical spin on these cozy cookies.
- Zesty Boost: A bit of orange zest can brighten the flavor profile, providing a vibrant contrast to the banana’s sweetness.
- Dried Fruit Delight: Substitute half of the chocolate chips with dried cranberries or raisins for a chewy, fruity experience.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the dough and refrigerate it for up to 24 hours before baking. This can deepen the flavor while making it easy to whip up fresh cookies anytime!
- Ingredient Swaps: If you’re out of butter, you can substitute it with coconut oil for a slightly different flavor and texture.
- Perfect Storage: Keep your cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Just be sure to use parchment paper to separate layers.
What’s Inside – Nutrition Breakdown
Per serving (1 cookie):
- Calories: 130
- Carbs: 18g
- Sugar: 8g
- Fat: 5g
- Protein: 2g
- Sodium: 85mg
Frequently Asked Questions
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Can I make this ahead? Absolutely! Prepare the dough in advance and bake them fresh whenever you need a cozy treat.
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Can I use different ingredients? Yes! Feel free to experiment with different nut butters or even swap in whole wheat flour for added nutrition.
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How do I store leftovers? Keep your cookies in an airtight container at room temperature or freeze them in a freezer bag for later enjoyment.
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How long does it last? These cookies can last up to a week at room temperature or three months in the freezer!
Wrapping It Up
These Peanut Butter Banana Cookies are a delightful blend of nostalgia and coziness, a perfect recipe to bring warmth to your home. Whether you’re treating yourself after a long day or sharing a batch with loved ones, each bite promises a delicious reminder of simpler times. Save this Peanut Butter Banana Cookies recipe to your Dessert board so it’s ready when you need a cozy treat! Happy baking!
Peanut Butter Banana Cookies
Ingredients
For the Cookie Dough
- 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
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixer, cream together the softened butter, creamy peanut butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, rolled oats, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, being careful not to overmix.
- Fold in the mashed bananas and semisweet chocolate chips until evenly distributed.
- Scoop dollops of the dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for about 12 minutes or until the edges are lightly browned.
- Let them cool for a few minutes before transferring to a wire rack to cool completely.
