Dark Chocolate Peanut Butter Banana Cookies

Chewy dark chocolate peanut butter banana cookies make the world a better place.

Jump to recipe

Steph’s Bite by Bite is being graced by my presence today while she is off on a well deserved vacation. You definitely should head on over there for these cookies! (Update: her blog is no longer active so I have copied the post below.)

When Steph asked me to do a guest post for her, I was more than ready and willing to provide. She is a lot of fun and comes up with some of the tastiest recipes such as seen in her recent guest post on my blog, The Spiffy Cookie. And now it is my turn to return the delicious favor!

These cookies caused some serious damage.

My friend Shiva had put a strike on processed sugar for weeks until these appeared. Another friend Christina, who cannot eat food containing gluten, literally shoved her head into the container of them to get a deep sniff (I have the picture to prove it). And my sister-in-law, Kate, ate most of them the day they arrived for her birthday.

What I am trying to say is you may need to make a double batch of these if you plan on letting them leave your sight.

Dark chocolate and peanut butter gang up and recruit banana into these cookies, resulting in an ultimately soft and chewy cookie. While baking in your oven they release an intoxicating aroma that will make it very difficult to wait until cooled to devour.

(Someone please make this smell into a candle!)

But never fear, the banana makes sure that these will stay soft long after they cool. I’d be amazed if you have the will power to only eat one.

Post updated 8/3/20, photo above is the original.

DARK CHOCOLATE PEANUT BUTTER BANANA COOKIES

Print

Yield: 2 dozen Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp unsalted butter, melted and cooled
• 6 Tbsp Dark Chocolate Dreams peanut butter, melted and cooled*
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1/2 cup ripe mashed bananas (about 1-1/2 medium)
• 1-1/2 cups dark chocolate chips
• Coarse sugar, for garish if desired

Directions

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats, set aside.
2. In a medium bowl, whisk together the the flour, baking soda, and salt; set aside.
3. In a large bowl, beat together cooled peanut butter and butter with both sugars until combined. Beat in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms. Fold in chocolate chips.
4. Shape the dough into the size of a walnut (or use a medium cookie scoop) and place on prepared baking sheet about 2 inches apart from each other. Sprinkle tops with coarse sugar, if using. Bake for 10-12 minutes, until the edges are golden and the middles are puffy (they will still be soft).
5. Let cool 10 minutes before moving to a wire rack to cool completely.

Notes

*or 5 Tbsp peanut butter + 1 Tbsp dark cocoa powder

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE