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Peanut Butter Banana Split Cookies

These Peanut Butter Banana Split Cookies are soft, chewy, and bursting with flavor—a delightful twist combining peanut butter, ripe banana, and melty chocolate chips!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Keyword: Chewy, Easy, Gluten-Free, No Flour, Quick, Soft
Servings: 16 servings

Ingredients

  • 1 cup peanut butter creamy
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 banana mashed, ripe
  • 1/2 cup chocolate chips semi-sweet or dark

Instructions

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!

Equipment

  • Mixing Bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Baking Sheet
  • Cooling Rack
  • Spatula or Wooden Spoon

Notes

  • Use a ripe banana well mashed to ensure moisture and avoid dry cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a vegan version, substitute the egg with a flax egg and use dairy-free chocolate chips.
  • Try adding nuts or shredded coconut for extra texture and flavor variations.
  • Do not overbake; remove cookies when edges are set but centers remain soft for best texture.