Chocolate Chip, Peanut Butter, and Banana Cookies

by Allison @ Alli 'n Son on June 16, 2013

I love me some banana bread. My late grandma-in-law has the best, richest, sweetest, most sinful recipe around. You can’t help but feel that she is right there, smiling with love in her eyes, when you enjoy it.

Although, I must say that Nutella swirl banana bread is a pretty close second.

I also love me some chocolate chip cookies. I would, in fact, eat at at least one every day. {Oh who am I kidding, I’d eat 5 everyday.} And it makes me sad when that doesn’t happen. Like I’m missing a part of myself. Especially if we are talking about brown butter chocolate chip cookies with a light sprinkle of sea salt.


Chocolate chip banana cookies

So when it came time to pick a recipe for this months Secret Recipe Club, I just knew that these chocolate chip peanut butter and banana cookies by Amy from The Savvy Kitchen were made for me.

Chewy and sweet from the banana. A touch of salt from the peanut butter. And chocolate. Can’t live without chocolate.

Chocolate chip banana cookies

It’s banana bread in a cookie form.

Chocolate chip banana cookies

The next time I make these, and there will be a next time, I’m going to up the chocolate, just a touch, by bringing in dark chocolate peanut butter instead of normal old peanut butter. Because you can never have enough chocolate. Never.

Chocolate chip banana cookies

Chocolate chip peanut butter and banana cookies

Chocolate chip peanut butter and banana cookies

Banana, peanut butter and chocolate come together to make a delightfully sweet cookie that reminds me of banana bread.


  • 2 cups plus 2 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup + 2 tablespoons natural creamy peanut butter
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1/2 ripe medium bananas, mashed ( about 3/4 cup)
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 325 degrees F.
  2. In a small bowl whisk together the flour, salt and baking soda, set aside.
  3. Using a mixer with the paddle attachment cream together the peanut butter, butter and sugars until light and fluffy, 2-3 minutes. Add in the egg yolk and vanilla extract, beating until smooth. Add in the mashed banana and mix until just combined. Slowly add in the dry ingredients. Stir in the chocolate chips.
  4. Place golf ball sized balls onto a baking sheet lined with parchment paper or silicone liners, about 2 inches apart.
  5. Bake for 10-12 minutes, until the edges are golden. Let cool completely. Store in an airtight container.


Slightly adapted from The Savvy Kitchen

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