Cookies with banana and peanut butter are a great combo, but add a few mini chocolate chips on top and you have a creation. You will learn how to make this moist banana cookie along with a creamy peanut butter icing.
So, I was told bananas were healthy, but what health benefits do bananas give? Here are just some health fun facts about the incredible banana. Facts about the bananas.
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Ingredients You Will Need
Banana Cookies
- Butter unsalted
- Cream Cheese
- Sugar white
- Light brown sugar
- Bananas
- Vanilla Extract
- Egg
- All-purpose flour
- Baking powder
- Kosher Salt
Peanut Butter Icing
- Powdered sugar
- Peanut butter creamy
- Butter unsalted
- Heavy cream
- Mini chocolate chips
How to Make Banana Cookies
Prepping
Weigh your white and light brown sugars into the same bowl and set them aside. Next, weigh the flour. Add to the flour the baking powder and salt, whisking to blend. Now I take the bananas and mash them with a fork.
I buy my bananas about 3 or 4 days before I am going to use them. Even though the recipe calls for 2 bananas, I always get 1 extra. It never fails that letting them ripen for a couple of days, I end up with a few bruises on my bananas. Therefore, I put an amount of 1 cup along with 2 to 3 bananas.
Mixing the Dough
Add room temperature cubed butter and cream cheese to a mixer bowl. Mix on a medium mixer speed for about a minute.
Cream cheese and butter will look clumpy even after mixing for a minute.
Next, add the sugars and blend for about 3 minutes.
Now you want to add bananas, vanilla extract, and one egg at a time until these are all incorporated.
Finally, add the flour mixture about a third at a time and just incorporate the flour for a few seconds. You can always use a spatula to finish mixing in and any straggling flour. Over mixing the flour can give a tougher texture to your cookies.
Cover and refrigerate for 40 minutes.
Scoop and Bake
Using a medium cookie scoop, (but you can use a spoon) add twelve mounds to a parchment-lined cookie sheet pan.
Bake at 350°F (175°C or 180°C) for 10 to 12 minutes. Then, move them to a cooling rack when they come out of the oven. Let them cool completely before starting the peanut butter icing.
How to make Peanut Butter Icing
This is such an easy icing to make and apply to your cookies.
Add the cubed butter and peanut butter to a mixer bowl and mix for a minute on a medium mixer speed.
See how creamy the peanut butter looks mixed with the butter? Now add the powdered sugar and the heavy whipping cream. Start the mixer at the lowest mixer speed until the powdered sugar has been incorporated.
Now taste the icing. If you want a stronger peanut butter taste, add a little more and mix. Now, bring the mixer to a medium-high speed and mix for 3 to 4 minutes to get a stiff icing.
I take a butter knife and add my icing to the top of all my banana cookies. How much is your choice. Finally, I take some of the mini chocolate chips and add them to the top of each cookie.
The great thing about this icing is that it is easy to adjust the icing thickness. If it is too thick, add a little milk. If the icing is too thin, add sparingly a little powdered sugar.
Enjoy!
FAQ's
Since this cookie has fresh fruit (banana), I do not put the lid of the container on tight. If the cookies seem too soft, leave the cover off so that some of the juice can evaporate. I just lay the lid on top loosely the rest of the time. This cookie should last between 3 to 6 days.
Yes, of course, you might like to add the mini chocolate chips into the cookie dough before you put the cookie dough into the fridge to chill. Bananas and chocolate make a wonderful combination.
Other Banana Cookies
Other Peanut Butter Cookies
Recipe
Banana Cookies with Peanut Butter Icing - Revised
Barbara HallWould you like to save this recipe?
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Ingredients
COOKIES
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounce (4 ounce) Cream Cheese
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Light brown sugar
- 1 cup (150 g) Bananas, mashed 2 to 3 bananas
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 (1) Egg
- 2 ¾ cups (343.75 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
ICING
- 1 ¾ cup (210 g) Powdered sugar
- ¼ cup (64.5 g) Peanut butter creamy
- ½ cup (113.5 g) Butter unsalted
- 2 Tablespoon (2 Tablespoon) Heavy cream
- ½ cup (90 g) Mini chocolate chips For topping
Instructions
COOKIES
- I always start by weighing out my ingredients and setting them aside until I am ready for them. Weight or measure into a bowl the flour, baking powder, and salt, then whisk to combine. In another bowl, weigh or measure the white and light brown sugar set that aside.
- In a stand or hand-held mixer, beat the butter and cream cheese until combined, then add the sugars and mix on medium speed for 2 to 3 minutes.
- Add the banana, egg, and vanilla extract and incorporated. Turn the mixer to low and add the flour mixture about a third at a time until mixed (about a minute or less). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes.
- Preheat your oven at 350°F (175°C or 180°C). Also, line 2 cookie pans with parchment paper. I use a medium cookie scoop and add 12 scoops to a prepared sheet pan. Bake for 10 to 12 minutes. After taking the cookies out of the oven, move the cookies to a cooling rack.
ICING
- Add peanut butter and butter to a mixing bowl and mix for about a minute. Now add the powdered sugar and heavy cream, starting out at a low speed until the powdered sugar is blended in. I test the mixture to see if it has a strong enough taste of peanut butter for me. If not, add a little more. Then turn the mixer to a medium-high speed and mix for 3 to 4 minutes. Stir the icing with a spatula and you are ready to put icing on your cookies.
- If the icing is too thick, add a tablespoon of milk to thin it out a little. If it is too thin, add a little more powder sugar. To top off my cookies, I add some mini chocolate chips on top.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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