Peanut Butter Banana Cookies

peanut-butter-banana-cookie
Photo by Joseph De Leo
Peanut Butter Banana Cookies 2.4 94 5 1
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  • Makes 36 cookies
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    Nutritional Information

    Per Serving

    • Calories 164 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 17 mg
    • Sodium 74 mg
    • Protein 4 g
    • Carbohydrate 19 g
    • Sugar 10 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 11 mg

Heat oven to 350° F with the racks in the upper and lower third. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a separate bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until evenly combines, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the bananas and 1 cup of the peanuts (the dough will be very stiff).

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1/2 cup of peanuts. Bake, rotating the sheets halfway through, until the cookies are golden, 15 to 18 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely.

Ingredients

  1. Check 2 cups all-purpose flour, spooned and leveled
  2. Check 1/2 teaspoon baking powder
  3. Check 1/2 teaspoon fine salt
  4. Check 6 tablespoons (3/4 stick) unsalted butter
  5. Check 1 cup creamy peanut butter
  6. Check 1 cup granulated sugar
  7. Check 1/2 cup packed light brown sugar
  8. Check 2 large eggs
  9. Check 1 teaspoon pure vanilla extract
  10. Check 2 large ripe banana, coarsely chopped
  11. Check 1 1/2 cups dry roasted peanuts, coarsely chopped

Directions

  1. Heat oven to 350° F with the racks in the upper and lower third. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. In a separate bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until evenly combines, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the bananas and 1 cup of the peanuts (the dough will be very stiff).
  3. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1/2 cup of peanuts. Bake, rotating the sheets halfway through, until the cookies are golden, 15 to 18 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely.
  4. Storage suggestion: Keep the cookies in an airtight container at room temperature for up to 5 days.