Chocolate & Banana Chip Peanut Butter Cookies

While these cookies may sound like they have a lot going on they are essentially just a peanut butter chocolate chip cookie. And we all know that peanut butter and chocolate are a match made in heaven. I honestly didn’t get any banana flavor from the banana chips (nor did anyone else who tried them). What the banana chips did offer was an extra crunch to the cookie, which you also get from the peanuts added. If you are looking for that banana flavor though you could add a mashed banana to the dough. Next time I make these though I will be omitting the banana altogether. I honestly don’t think they need that extra layer of flavor.

Chocolate & Banana Chip Peanut Butter Cookies

  • Servings: 12 Large Cookies
  • Print


1 cup peanut butter

3/4 cup sugar

1/2 cup light brown sugar

1 stick unsalted butter, at room temperature

1 large egg

2 teaspoons vanilla extract

1/3 cup flour

1 teaspoon Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup roasted & lightly salted peanuts, chopped (plus more for topping)

1/3 cup banana chips, chopped or 1 banana cut into 1/4-inch pieces*

1/3 cup semi-sweet chocolate chips (plus more for topping)

*Can omit to make a Peanut Butter Chocolate Chip Cookie


Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In large bowl, using a hand mixer on medium speed, cream together the peanut butter, both sugars and the butter until smooth. Add the egg and vanilla extract and continue beat until well combined. With the mixer on low add in the flour, salt, baking powder and baking soda until just combined. Add in the peanuts, banana chips / banana (if using) and chocolate chips and beat on low until combined.

Using an ice cream scoop (or 1/4 cup measuring cup) drop the dough on the prepared cookie sheets. Pat down the cookies to create 2-inch disks. The dough may be a little sticky. Sprinkle the tops of each cookie with additional chopped peanuts and semi-sweet chocolate chips.

Bake for 10-11, or until the edges are golden but the centers still soft. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from Christina Tosi

3 thoughts on “Chocolate & Banana Chip Peanut Butter Cookies”

  1. I agree with you on the banana chips. I didn’t like the texture they added, almost like a missed eggshell. I think they also absorbed some of the moisture of the cookie as they were crumbly after the first day.

    1. Yes, I think it’s best to add in a mashed banana if you really want the banana flavor. That would also help to keep the cookies moist for a few days.

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