Best Peanut Butter & Banana Cookies

A Lighter Take On Peanut Butter Cookies

These peanut butter banana cookies marry two classic flavors into a single chewy bite. A full cup of mashed banana goes into the dough alongside peanut butter, softening the crumb and adding subtle fruit sweetness. Substituting just an egg white (rather than a whole egg) keeps the cookies on the lighter side without sacrificing structure.

The banana plays multiple roles in this recipe. It contributes moisture, natural sweetness, and that recognizable Elvis-loved peanut butter and banana flavor combination. Mashed bananas also act as a partial fat replacement, which is why the recipe uses just ¼ cup of butter or margarine compared to the full half cup most peanut butter cookies call for.

Flattening the cookies with a fork is more than decoration. The crisscross pattern is the traditional peanut butter cookie signature, and it also helps these denser cookies bake evenly. Without the press, the centers stay raw while the edges over-brown.

Pro Tips

• Use overripe bananas with deeply spotted skins. Underripe bananas don’t mash smoothly and lack the sweetness this recipe relies on.
• Whip the egg white to frothy peaks before mixing. The recipe specifically calls for whipped, and it adds lift the dense banana batter needs.
• Don’t overmix once the wet meets the dry. Mix just until moistened to keep the cookies tender.
• Use creamy commercial peanut butter, not natural-style. Natural separates and gives a different texture.
• Cool on the baking sheet for 5 minutes before transferring. Banana cookies are very tender when hot and break when handled too soon.

Variations

• Stir in ½ cup chocolate chips, chopped peanuts, or both.
• Swap half the all-purpose flour for oat flour for a heartier, slightly chewier texture.
• Drizzle cooled cookies with melted dark chocolate for a fancier finish.