Peanut Butter Banana Cookies Recipe

Peanut butter: Adds a rich, creamy texture and nutty flavor to the cookies.

Banana: Provides natural sweetness and moisture, helping to bind the ingredients together.

Sugar: Sweetens the cookies and helps to create a slightly crisp exterior.

Vanilla extract: Enhances the flavor with a hint of vanilla.

Flour: Forms the base of the cookie dough, giving it structure.

Baking soda: Helps the cookies rise and become light and fluffy.

When combining the peanut butter and mashed banana, make sure both ingredients are at room temperature. This ensures they blend smoothly and create a uniform dough. Additionally, sifting the flour and baking soda together before adding them to the wet ingredients can help prevent lumps and ensure even distribution, resulting in a more consistent texture for your cookies.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that mimics the consistency and taste of peanut butter, suitable for those with nut allergies.

• mashed banana - Substitute with applesauce: Applesauce can provide the same moisture and sweetness as mashed banana, though it may slightly alter the flavor profile.

• mashed banana - Substitute with pumpkin puree: Pumpkin puree offers a similar texture and moisture level, adding a unique flavor twist to the cookies.

• sugar - Substitute with honey: Honey can be used to sweeten the cookies naturally, though you may need to adjust the amount due to its liquid form.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a hint of maple flavor, but remember to reduce other liquids in the recipe.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty undertone to the cookies.

• vanilla extract - Substitute with maple extract: Maple extract can provide a sweet, rich flavor that pairs well with the other ingredients.

• flour - Substitute with oat flour: Oat flour is a gluten-free alternative that adds a slightly nutty flavor and a similar texture to the cookies.

• flour - Substitute with coconut flour: Coconut flour is another gluten-free option, though it absorbs more moisture, so you may need to adjust the liquid ingredients.

• baking soda - Substitute with baking powder: Baking powder can be used in place of baking soda, but you will need to use three times the amount to achieve the same leavening effect.

• baking soda - Substitute with self-rising flour: Self-rising flour already contains a leavening agent, so you can use it in place of both the flour and baking soda, adjusting the quantity as needed.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to 3 days.
• If you want to extend their shelf life, refrigerate the cookies in an airtight container. This will keep them fresh for about a week.
• For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container. They can be frozen for up to 3 months.
• When you’re ready to enjoy your frozen cookies, let them thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the microwave for 10-15 seconds for that fresh-from-the-oven taste.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
• To prevent the cookies from sticking together in the freezer, you can place a piece of parchment paper between each layer of cookies in the container.
• Always label your containers with the date so you can keep track of how long your cookies have been stored.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warm and slightly crispy on the outside.

• Use a microwave for a quick reheat. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 10-15 seconds. This method will make the cookies soft and warm.

• If you have a toaster oven, set it to 300°F (150°C). Place the cookies on the toaster oven tray and heat for about 5 minutes. This will give them a nice, slightly crispy texture.

• For a steam reheat, place a cookie in a steamer basket over boiling water for about 1-2 minutes. This method will keep the cookies moist and warm without drying them out.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to prevent burning.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Combine peanut butter, mashed banana, sugar, and vanilla extract.

• Measuring cups: Measure out 1 cup of peanut butter, 1 cup of mashed banana, and 1 cup of flour.

• Measuring spoons: Measure 1 teaspoon of vanilla extract and 1 teaspoon of baking soda.

• Spatula: Stir the mixture until combined.

• Baking sheet: Drop spoonfuls of dough onto this for baking.

• Spoon: Use to drop spoonfuls of dough onto the baking sheet.

• Cooling rack: Let the cookies cool on this before serving.

Pre-measure ingredients: Measure out peanut butter, mashed banana, sugar, and vanilla extract before starting to streamline the process.

Use a food processor: Blend the banana and peanut butter together quickly in a food processor for a smoother mixture.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Portion with a scoop: Use a cookie scoop to drop uniform spoonfuls of dough onto the baking sheet quickly.

Cool on a rack: Transfer cookies to a cooling rack immediately to speed up the cooling process.