Gooey Peanut Butter and Banana Cookies

16 Pieces
30 min

These peanut butter and banana cookies are a great way of using up over ripe bananas. Their texture is so chewy with its gooey, peanutty centre and they smell absolutely amazing when they come out of the oven.


These cookies also have a long shelf life for home baked goods, lasting easily 7-10 days, so they are great to fill up the cookie jar with!


These cookies are great as a moreish snack and the flavour combination of banana and peanut butter means these can work well as a quick breakfast cookie too!

These peanut and banana cookies smell amazing and have a long shelf life.

The center is so gooey and delicious!

Perfect for making large batches to fill up the cookie jar!

Gooey Peanut Butter and Banana Cookies

Recipe details

  • 16  Pieces
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

Ingredients


  • 110g unsalted butter
  • 85g peanut butter
  • 290g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 200g light soft brown sugar
  • 200g white sugar
  • 1 egg yolk (at room temperature)
  • 1 tbsp vanilla essence
  • 2 ripe bananas, peeled and mashed

Instructions


Preheat the oven to 180 degrees celcius.
Put the butter and peanut butter in a microwaveable bowl and melt in the microwave at 30 second intervals.
Add the sugars, egg yolk, mashed banana and vanilla essence and beat until well combined.
Mix the flour, salt and baking powder in a separate bowl.
Gradually add the dry ingredients to the bowl of wet ingredients, stirring continuously until well combined.
Line a baking tray with greaseproof paper.
Spoon the cookie dough mix onto the tray in small dollops, equally spaced apart (you may need to cook a few batches to use all of the dough).
Bake for 15-18 minutes at 180 degrees, until golden.
Remove from the oven and allow to cool and set before removing from the tray using a spatula.
Amy Massey
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