I came up with this recipe because he loves bananas and peanut butter is a good way to get some calories and protein in that are fairly good for him. Banana cookies – why not? I am not a baker, I’ve said it before and I say it again! These however were my first baking success from a recipe I tweaked myself! &I’m a little proud.
I’ve played with the measurements on these cookies quite a bit. If you prefer a more chewy cookie adjust the brown sugar a bit. Also don’t be afraid to let these rest in the fridge for a while. You could also easily scoop these out into balls, flash freeze them and then bake a few whenever you want.
These banana and peanut butter cookies are versatile and you can make them your own. Shhh I won’t tell if you add some chocolate chips too!
- 1 over-ripe banana
- 1 egg
- 1/4 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1/2 cup (113g) unsalted butter
- 1/4 cup peanut butter
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 3/4 teaspoon baking soda
- 2 1/4c cups sifted all-purpose flour
- peanuts for topping cookies (if desired)
- In a large mixing bowl add brown sugar, white sugar, egg, and butter. Cream until smooth.
- Next add peanut butter and continue mixing.
- Add vanilla and banana, salt and baking soda making sure to break up the banana as much as possible.
- Slowly add in flour to bring all together.
- Place bowl into the refrigerator to chill for 30 minutes. If you leave it longer it's ok too, but a minimum of 30 minutes.
To Make More Shaped Cookies
- Preheat oven to 350F.
- Take a small amount of dough, about the size of ping-pong ball and shape into a ball.
- Place on a cookie sheet.
- You should be able to fit 12 on a large sheet. Press a peanut into the center slightly. Bake for approximately 8 minutes.
- The cookies should be a light brown and still a bit soft
- Remove from oven, and allow to cool for a 2-3 minutes and carefully transfer to a cooling rack.
- Your cookies will be moist and delicious!
- If you prefer a crunchier cookie, bake a little bit longer.