Delicious Banana Oatmeal Cookies with Peanut Butter & Chocolate Chips

Turn brown fruit into irresistibly soft treats that melt in your mouth.

By Medha deb

Created on Sep 20, 2025

Turn brown fruit into irresistibly soft treats that melt in your mouth.

Banana Oatmeal Cookies with Peanut Butter & Chocolate Chips

When it comes to comfort baking, few cookies can rival the classic oatmeal cookie—chewy, hearty, and endlessly adaptable. Add in ripe mashed banana, creamy peanut butter, and melty chocolate chips, and you have a cookie that is not only packed with flavor, but also wonderfully moist and soft. This guide will walk you through making Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips, along with step-by-step instructions, expert tips for perfect cookies, and answers to frequently asked questions.

Why This Recipe Works

Banana adds moisture and flavor: Ripe bananas not only provide natural sweetness but also keep the cookies soft and chewy.
Peanut butter brings creaminess and richness: The addition of peanut butter enhances flavor and adds a tender chew to every bite.
Classic oats provide structure: Old-fashioned rolled oats deliver a hearty texture that pairs perfectly with banana and peanut butter.
Chocolate chips for an indulgent touch: Semi-sweet chocolate chips melt into pockets of gooey decadence.

Ingredients Overview

Ingredient	Purpose	Tips
Ripe Banana	Sweeter, provides moisture	Use spotted, soft bananas for the best flavor
Peanut Butter	Rich flavor, binds ingredients	Use creamy for smoother cookies, chunky for texture
Old-Fashioned Oats	Chewy texture	Don substitute with instant oats
Flour	Structure	All-purpose is best
Baking Soda	Leavening	Ensures light, soft cookies
Butter	Richness and tenderness	Use unsalted for better control of saltiness
Brown and White Sugar	Sweetness, moisture, chew	Brown sugar makes cookies more moist
Egg	Binding	Large, at room temperature
Vanilla Extract	Flavor enhancer	Pure vanilla extract preferred
Semi-Sweet Chocolate Chips	Chocolatey pockets	Add some on top for extra visual appeal

Step-by-Step Guide: How to Make Banana Oatmeal Cookies

Preheat the Oven:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mash the Banana:
Using a fork or potato masher, mash the ripe banana until smooth. Measure out the required amount and set aside.
Cream Butter, Peanut Butter, and Sugars:
In a large bowl, beat together the softened butter and peanut butter until airy and creamy. Add the brown and granulated sugar, and cream until light and fluffy.
Add Egg, Banana, and Vanilla:
Beat in the egg, mashed banana, and vanilla extract until completely blended.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
Mix Wet and Dry Ingredients:
Add the dry ingredients into the wet mixture in two additions, mixing just until combined.
Fold in Oats and Chocolate Chips:
Using a wooden spoon or spatula, fold in the oats and chocolate chips evenly.
Portion the Dough:
Scoop dough (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing at least 2 inches apart. Press gently to flatten if you prefer thinner cookies.
Bake:
Bake for 10-14 minutes, rotating halfway, until golden at the edges but still soft in the center.
Cool:
Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips for Perfect Cookies

Choose Your Banana Wisely: Ripe bananas (brown-speckled) are best for sweetness and depth of flavor.
Don Overmix: Once the dry ingredients are added, mix just until combined for the most tender texture.
Customize: Add toasted nuts, swap out chocolate chips for butterscotch or white chocolate, or try almond butter in place of peanut butter.
Mind the Bake Time: For soft cookies, bake until just golden at the edge but slightly underdone in the center; they will continue to set as they cool.
Storage: Store cookies in an airtight container at room temperature for up to 3 days. Cookies can also be frozen and reheated for later enjoyment.

Texture and Flavor Profile

The combination of mashed ripe banana and peanut butter imparts these cookies with a plush, mousse-like softness. Oats lend chew, while the brown sugar boosts moisture and creates a caramel undertone. The cookies are not overly sweet; rather, the banana and chocolate chips provide natural notes of fruit and cocoa.

Chewy and Soft: Significant moisture from banana and peanut butter keeps cookies tender even days after baking.
Nutty Undertone: Peanut butter brings a gentle nut flavor that is complimented, not overpowered, by banana.
Pops of Chocolate: Each bite is studded with bursts of melty chocolate chips for extra indulgence.

Customize These Cookies

The basic formula is endlessly adaptable to taste and dietary preferences. Here are a few ideas:

Nutty Crunch: Add 1/2 cup chopped toasted walnuts or pecans.
Extra Fruitiness: Mix in 1/3 cup dried cranberries, cherries, or raisins for a tart twist.
Dairy-Free Variation: Use vegan butter and chocolate chips to make the recipe dairy-free.
Nut-Free Option: Substitute sunflower seed butter for peanut butter and ensure chocolate chips are nut-free.

Troubleshooting & Technique

Cookies Spreading Too Much: Make sure you use the correct amount of flour and oats. If your dough is very soft, chill it for 20 minutes before baking.
Dry or Crumbly Cookies: This can happen if bananas are not ripe enough or too much flour is added. Measure flour using the spoon-and-level method.
Flat Cookies: Increase the amount of oats slightly or chill the dough.
Not Enough Banana Flavor: Use an extra small banana for more pronounced taste, but be mindful of moisture content.

Baking Tips: Make-Ahead and Storage

Make Ahead: Cookie dough can be portioned and frozen on a tray (unbaked). Once firm, transfer to a freezer bag and bake from frozen, adding 1-2 minutes to total time.
Storage: Store baked cookies in an airtight container for up to 3 days, or freeze for up to one month.
Refreshing Stale Cookies: Warm cookies in a 300°F (150°C) oven for 4-5 minutes to restore softness.

Nutrition Information (Approximate per Cookie)

Calories	Fat	Carbohydrates	Sugar	Protein
150	7g	20g	10g	3g

(Values estimated for a batch that yields 24 cookies.)

Frequently Asked Questions (FAQs)

Can I make these cookies gluten-free?: Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend, and be sure to use certified gluten-free oats.
Can I use quick oats instead of old-fashioned oats?: For best texture, stick with old-fashioned oats. Quick oats will create a softer cookie, while instant oats can become mushy.
What kind of peanut butter is best?: Creamy, conventional peanut butter yields the best texture. Natural peanut butter can be used but may result in a slightly more crumbly cookie.
Can I substitute almond butter for peanut butter?: Absolutely. Almond butter imparts a different but equally delicious flavor.
How do I know my cookies are done?: Look for golden edges and centers that still appear a little soft. Cookies will continue baking from residual heat as they cool.
Should I chill the cookie dough?: Chilling is not strictly necessary, but if your dough is very soft, 15-30 minutes of chilling will keep cookies from spreading too much.

Serving Suggestions

Pair cookies with a glass of cold milk or a mug of hot coffee for a classic treat.
Stack and wrap cookies as a thoughtful homemade gift.
Serve alongside vanilla ice cream for a decadent dessert twist.
Crumble over yogurt or oatmeal for a sweet breakfast upgrade.

Conclusion

Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips are the perfect blend of comfort, convenience, and satisfaction. This recipe uses pantry staples and ripe bananas that might otherwise go to waste, transforming them into a treat the whole family will love. Soft, chewy, with pops of chocolate and a gentle nutty undertone, these cookies are more than just a way to use up overripe bananas—they’re guaranteed to become a new favorite in your baking repertoire. Happy baking!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb