Peanut Butter and Banana Chocolate Chip Cookies
If you love a cookie with a cake-like texture and crispy outer edges, then you'll LOVE these Peanut Butter Banana Chocolate Chip Cookies!
Servings: 36 cookies
Calories: 154kcal
Ingredients
- 3 medium bananas over-ripe
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup creamy peanut butter
- ½ cup butter softened
- 1 large egg
- 1½ cup all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup quick cooking oats
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
- Mash the bananas in a large bowl.
- Add the granulated sugar, brown sugar, peanut butter, butter and egg to the mashed bananas.
- Blend until the mixture is thoroughly combined.
- Add the flour, baking soda, baking powder and salt into the banana mixture and blend slowly until just combined.
- Add the oatmeal and the chocolate chips. Blend until well mixed.
- Drop the dough by rounded tablespoons onto cookies sheets.
- Bake in a preheated oven for 12-15 minutes, rotating the baking sheets half way through the baking, and bake until the cookies are golden brown.
Notes
The cookie dough may be made in advance and frozen in an airtight container or freezer bag for up to 5 months.
Store baked cookies in an airtight container at room temperature for up to 5 days.
Store baked cookies in the freezer in an airtight freezer container or bag for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 136mg | Fiber: 1g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
