Banana and Peanut Butter Chip Cookies Recipe

Name: Banana and Peanut Butter Chip Cookies Recipe | Recipes
Prep time: 15 min
Total time: 28 min
Yield: 4 dozen cookies
Ingredients: 3/4 cup butter, softened (175 mL); 3/4 cup lightly packed brown sugar (175 mL); 1/2 cup granulated sugar (125 mL); 2/3 cup banana mashed ripe, about 2 bananas (150 mL); 2 eggs; 2 tsps vanilla extract (10 mL); 2 1/2 cups all-purpose flour (625 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 1 3/4 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g); 3/4 cup chopped, unsalted roasted peanuts (optional) (175 mL)

Details

Timing
Timing
Total:
Bake:: 12 Min.
Prep:: 15 Min.
Skill Level:: Beginner
Yields:: 4 dozen cookies

The ultimate mix of Peanut Butter and Bananas for this delicious cookie recipe. Make your own favourite version of this easy to follow recipe here!

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 12 minutes
Cool Time: 1 minute

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

butter, softened (175 mL)
3/4 cup

lightly packed brown sugar (175 mL)
1/2 cup

granulated sugar (125 mL)
2/3 cup

banana mashed ripe, about 2 bananas (150 mL)
2

eggs
2 tsps

vanilla extract (10 mL)
2 1/2 cups

all-purpose flour (625 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
1 3/4 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (300 g)
3/4 cup

chopped, unsalted roasted peanuts (optional) (175 mL)

Directions

Equipment Needed 

Oven

Measuring Cups

Mixing Bowl

Mixer

Parchment Paper

Baking Sheet

Wire Rack

Preheat the oven to 350°F (180°C); position the racks to the upper and lower thirds of the oven.

Beat the butter with the brown and granulated sugars until light and fluffy. Beat in banana, eggs and vanilla until well combined.

Stir the flour with the baking soda and salt in a separate bowl; beat into the banana mixture, just until combined. Fold in peanut butter chips and peanuts (if using).

Drop small spoonfuls of dough, 2 inches (5 cm) apart, onto parchment-lined baking sheets. Bake, two pans at a time, rotating the pans halfway through, for 12 minutes or until golden around the edges. Cool on baking sheet for 1 minute; transfer to a wire rack to cool completely.