Description
These Peanut Butter Banana Oatmeal Cookies are soft, chewy, and full of comforting peanut butter and banana flavor. Loaded with chocolate chips, quick oats, and Reese’s pieces, they’re an easy way to use ripe bananas and make a delicious homemade treat.
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas, about 2–3 large bananas
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1¼ cups all-purpose flour
- 2 cups quick oats
- 1 cup chocolate chips
- 1 package (8.5 ounces) Reese’s Baking Cups and Pieces, cut the peanut butter cups in half
Instructions
- Preheat the oven to 375°F.
- Line a cookie sheet with a Silpat or use an ungreased air-bake cookie sheet.
- In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy.
- Add the eggs, vanilla extract, and mashed bananas. Beat until well combined.
- In a separate bowl, stir together the baking powder, baking soda, salt, flour, and quick oats.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the chocolate chips and Reese’s Baking Cups and Pieces.
- Reserve a few chocolate chips and Reese’s pieces to press onto the tops of the cookies if desired.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 10 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 2–3 minutes.
- Carefully transfer the cookies to a wire rack and allow them to cool completely.
- Store cooled cookies in a tightly sealed container.
Notes
- Serve the cookies slightly warm for a soft, gooey texture.
- Pair them with a glass of cold milk, coffee, or hot chocolate.
- For an extra peanut butter flavor, drizzle cooled cookies with melted peanut butter.
- Store the cookies in an airtight container at room temperature for up to 4–5 days.
- Place parchment paper between layers if stacking the cookies.
- For longer storage, freeze the cooled cookies in a freezer-safe container for up to 3 months.
- Thaw frozen cookies at room temperature or warm them briefly in the microwave.
- You can also freeze portions of cookie dough and bake them later when needed.