Peanut Butter Banana Split Cookies

If you’re on the hunt for a cookie recipe that combines the creamy richness of peanut butter, the natural sweetness of ripe bananas, and the irresistible touch of chocolate chips, then these Peanut Butter Banana Split Cookies are about to become your new favorite treat. Soft, chewy, and bursting with flavor, these cookies are the perfect marriage of classic peanut butter cookies and a tropical banana split twist. Whether you’re baking for an afternoon snack, a lunchbox treat, or a cozy dessert, this recipe is simple, quick, and delivers big on taste.

What Sets This Recipe Apart

Unlike your average cookie, Peanut Butter Banana Split Cookies use mashed banana to add moisture and natural sweetness, which means you can reduce the sugar without sacrificing flavor. The peanut butter lends a rich, nutty depth, while the chocolate chips bring that classic chocolatey finish we all love. This recipe skips the flour, making it a wonderfully soft, almost cake-like cookie that melts in your mouth. Plus, it’s a one-bowl wonder—minimal mess, maximum flavor!

The Essentials

• 1 cup peanut butter – Choose creamy peanut butter for the best texture and taste.
• 1 cup brown sugar – Adds moisture and a caramel-like sweetness.
• 1 egg – Acts as a binder and adds richness.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1/2 teaspoon baking soda – Helps the cookies rise and become fluffy.
• 1/4 teaspoon salt – Balances the sweetness and enhances the peanut butter flavor.
• 1 banana, mashed – Use a ripe banana for natural sweetness and moisture.
• 1/2 cup chocolate chips – Semi-sweet or dark chocolate works best for contrast.

Appliances & Accessories

• Mixing bowl: A large bowl to combine your ingredients.
• Fork or potato masher: For mashing the banana smoothly.
• Measuring cups and spoons: To get your ingredient quantities just right.
• Baking sheet: A non-stick or parchment-lined sheet for even baking.
• Cooling rack: To let your cookies cool perfectly and keep their texture.
• Spatula or wooden spoon: For mixing the dough thoroughly.

Step-by-Step: Peanut Butter Banana Split Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.

Step 2: Mash the Banana

In your mixing bowl, use a fork or potato masher to mash the ripe banana until it’s smooth with minimal lumps. This adds natural sweetness and moisture to your cookie dough.

Step 3: Mix Wet Ingredients

Add the peanut butter, brown sugar, egg, and vanilla extract to the mashed banana. Stir until everything is fully combined into a creamy, uniform batter.

Step 4: Add Dry Ingredients

Sprinkle in the baking soda and salt, then mix gently until just combined. The baking soda will help your cookies rise and achieve that perfect soft texture.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the dough for pockets of melty chocolate in every bite.

Step 6: Scoop and Shape

Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies won’t spread much, so you can get away with placing them fairly close.

Step 7: Bake

Bake for 10-12 minutes, or until the edges are set and lightly golden but the center remains soft. These cookies continue to firm up as they cool, so don’t overbake!

Step 8: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Now, enjoy your soft, chewy Peanut Butter Banana Split Cookies!

Seasonal Spins

• Add chopped toasted walnuts or pecans for a crunchy autumn twist.
• Mix in shredded coconut flakes and drizzle with toasted coconut for a tropical vibe.
• Use white chocolate chips and a sprinkle of freeze-dried strawberries to mimic a classic banana split.
• Incorporate a pinch of cinnamon or pumpkin pie spice for a cozy fall flavor.
• Top with a dollop of whipped cream and a cherry for a fun summer dessert presentation.

Troubles You Can Avoid

• Dry or crumbly cookies: Make sure your banana is ripe and mashed well. Too little banana or under-mashing can cause dryness.
• Cookies spreading too much: Use a firm peanut butter and don’t add extra oil or butter.
• Overbaking: Keep an eye on the cookies as they bake. Pull them out when the edges are just set but centers still look soft.
• Uneven mixing: Stir ingredients just until combined to avoid dense or uneven texture.

Meal Prep & Storage Notes

These delightful Peanut Butter Banana Split Cookies keep well stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months. To freeze, layer cookies between parchment paper and place in a freezer-safe bag or container. Thaw at room temperature before enjoying.

If you want to prep the dough ahead of time, you can refrigerate it for up to 24 hours before baking. This actually helps develop the flavors and can improve texture.

Quick Questions

Can I substitute the peanut butter?

Yes! You can swap peanut butter with almond butter or sunflower seed butter to accommodate different tastes or allergies. Just ensure the alternative is creamy for best results.

What if I don’t have brown sugar?

Light or dark brown sugar is preferred for its moisture and flavor, but you can substitute with an equal amount of coconut sugar or granulated sugar mixed with a teaspoon of molasses.

Are these cookies gluten-free?

Yes! Since this recipe doesn’t use any flour, it’s naturally gluten-free, making it a great choice for those avoiding gluten.

Can I make these vegan?

Absolutely. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and ensure your chocolate chips are dairy-free.

Final Thoughts

These Peanut Butter Banana Split Cookies combine the best of both worlds: the comforting richness of peanut butter and the fresh sweetness of banana, punctuated by melty chocolate chips. They’re easy to make, require no flour, and come together quickly with simple ingredients you probably already have on hand. Perfectly soft and chewy, they’re a crowd-pleaser whether you’re baking for family, friends, or just treating yourself. Give this recipe a try and watch these cookies disappear fast!

Enjoy baking and savor every bite of your delicious Peanut Butter Banana Split Cookies!

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