Ingredients

The following ingredients have 15 Servings
  • 1/2 cup butter ((room temperature))
  • 1/2 cup light brown sugar ((packed))
  • 1 large egg ((room temperature))
  • 1/2 cup creamy peanut butter
  • 1 cup bananas ((2 medium mashed overripe bananas))
  • 1 Tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg ((or cinnamon))
  • 2 1/2 cups all-purpose flour
  • 2 Tbsp coarse sugar or sugar crystals ((optional))

Instruction

  • Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper.
  • In a large mixing bowl, cream together the softened butter and brown sugar until fluffy and light. Add the remaining wet ingredients (egg, peanut butter, mashed banana and vanilla extract) and mix until thoroughly combined.
  • Add the baking powder, baking soda, salt and nutmeg then stir to combine. Add the flour and mix until the flour is just incorporated (do not over mix!) into the wet ingredients.
  • Drop the peanut butter banana cookie dough in heaping tablespoonfuls of dough onto your baking sheet (you can roll them into 1-1 1/2" balls). Make your criss-cross marks on the top using a fork (if desired) and sprinkle with coarse sugar or sugar crystals.
  • Bake at 350°F (175°C) for 8-10 minutes or until the bottoms of your peanut butter banana cookies turn slightly golden.
  • Remove from the oven and allow to cool for 5 minutes on the baking sheet (cookies will be super soft) before transferring to a wire cooling rack to cool completely.