Soft, Cakey, and the Perfect Way to Use Up Ripe Bananas

If you love banana bread and chocolate chip cookies, these banana bread peanut butter chocolate chip cookies are about to become your new favorite bake. They’re soft, cakey, and bready like banana bread, but shaped like a cookie—with melty chocolate chips and a subtle peanut butter richness that takes them over the top.

This recipe is the perfect way to use up overripe bananas sitting on your counter. Instead of another loaf, you get thick, moist cookies that feel cozy, nostalgic, and indulgent without being overly sweet. They’re ideal for dessert, afternoon coffee, or even a sneaky breakfast cookie moment.

Why You’ll Love These Banana Bread Cookies

Cakey, moist texture just like banana bread
Peanut butter adds richness without overpowering the banana
Chocolate chips in every bite
Easy, one-bowl recipe
Great freezer-friendly cookie
Perfect for using very ripe bananas

These cookies are soft enough to melt in your mouth, with lightly crisp edges and a tender center. Think banana bread meets bakery-style cookie.

Ingredients You’ll Need

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional, but recommended)

Wet Ingredients

1 ripe banana, mashed (about ½ cup)
½ cup creamy peanut butter
1 cup brown sugar, packed
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 cup chopped walnuts
1 teaspoon vanilla extract

Mix-Ins

¾ to 1 cup chocolate chips (semi-sweet or dark work best) or the WHOLE BAG

How to Make Banana Bread Peanut Butter Chocolate Chip Cookies

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2: Mash the Banana

In a large mixing bowl, mash the ripe banana until smooth. The riper the banana, the sweeter and more flavorful your cookies will be.

Step 3: Mix the Wet Ingredients

To the mashed banana, add:

Melted butter
Peanut butter
Brown sugar
Granulated sugar

Whisk until smooth and glossy. Then mix in the egg and vanilla extract until fully combined.

Step 4: Melt Butter and Mix Nuts

In a small saucepan, melt your butter and add your chopped walnuts. Mix until butter smells toasty and begins to separate.

Step 5: Add the Dry Ingredients

Sprinkle the flour, baking soda, salt, and cinnamon directly into the bowl. Gently fold until just combined—do not overmix. The dough will be soft and slightly thick, more like banana bread batter than traditional cookie dough.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips, reserving a few to press into the tops before baking if desired.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

Bake for 12-15 minutes, or until:

The tops are set
The edges are lightly golden
The centers look soft but not wet

Step 8: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will continue to set as they cool and stay incredibly moist inside.

Banana Bread Peanut Butter Chocolate Chip Cookies

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