Peanut Butter Banana Oatmeal Cookies Recipe for Chewy Bites

These Peanut Butter Banana Oatmeal Cookies are soft and chewy, loaded with chocolate chips and Reese’s peanut butter candies. If you have ripe bananas on the counter and someone who loves peanut butter, this recipe is perfect.

This post was first published in April 2010. The photos and post were updated and republished in May 2019.

If you buy bananas frequently, you know how they can ripen faster than you expect. A few spotty bananas on the counter are a great excuse to bake. After making muffins, freezing some fruit for smoothies, and even trying banana ice cream, I turned to old church cookbooks for inspiration. I found a peanut butter oat cookie recipe and ended up adapting it—adding mashed bananas, chocolate chips, and Reese’s candies, and adjusting the flour-to-oat ratio. The result: chewy peanut butter banana oatmeal cookies that are hard to resist.

Ingredients Needed

These cookies come together with straightforward pantry ingredients plus your favorite mix-ins. Exact quantities are listed in the recipe card below.

• Unsalted butter: Softened butter adds richness. Use real butter for best texture.
• Creamy peanut butter: Gives the cookies a classic nutty flavor.
• Granulated and brown sugar: The combination balances sweetness and chewiness.
• Eggs: Bind the dough.
• Vanilla extract: Enhances the overall flavor.
• Overripe bananas: Use about 1 cup mashed bananas (2–3 large bananas) for strong banana flavor.
• Baking powder and baking soda: Help the cookies rise and spread correctly.
• All-purpose flour: Spoon and level or weigh for accuracy.
• Oats: Quick oats work well; rolled oats can be used for a heartier chew.
• Chocolate chips: Any variety—milk, semi-sweet, or dark—works well.
• Reese’s baking cups and pieces: Adds peanut butter candy and candy pieces; if unavailable, use equal amounts of mini peanut butter cups and Reese’s Pieces.

How To Make Peanut Butter Banana Oatmeal Cookies

This dough is ready to bake right after mixing—no chilling required. Scoop and bake for quick fresh cookies.

1. Mix the wet ingredients. Beat softened butter, peanut butter, and both sugars until creamy. Add eggs, vanilla, and mashed bananas and mix until combined.
2. Add the dry ingredients. Combine flour, baking powder, baking soda, salt, and oats, then slowly mix into the wet ingredients until just combined.
3. Fold in mix-ins. Gently stir in chocolate chips and the Reese’s mix, reserving a few pieces to press on top before baking.
4. Scoop and bake. Drop spoonfuls of dough onto cookie sheets, press reserved candies on top, and bake until the edges are lightly golden.

Storing and Freezing

On the counter: Store cookies in a sealed container at room temperature for up to 5 days to keep them soft and chewy.

In the freezer: Wrap individual cookies and place them in a freezer bag for 2–3 months. Thaw at room temperature before serving.

Freeze the dough: Scoop dough onto a parchment-lined tray, freeze for an hour, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Other Peanut Butter Cookie Recipes

• Reese’s Peanut Butter Cookies
• Peanut Butter Cup Cookies
• Fluffernutter Cookies
• Peanut Butter and Jelly Cookies
• Reese’s Pieces Cookies
• Peanut Butter Pudding Cookies

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Recipe

Peanut Butter Banana Oatmeal Cookies

Yield:
36 cookies

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

These Peanut Butter Banana Oatmeal Cookies are soft, chewy, and filled with chocolate chips and Reese’s peanut butter candies. A delicious way to use ripe bananas and satisfy peanut butter cravings.

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)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 1 ¼ cups all-purpose flour (150g)
• 2 cups quick oats
• 1 cup chocolate chips
• 1 – 8.5 ounce bag Reese’s Baking Cups and Pieces (cut the peanut butter cups in half)

Instructions

1. Preheat oven to 375°F. Line a cookie pan with a Silpat or use an un-greased air-bake cookie sheet.
2. In a mixing bowl, beat butter, peanut butter, and sugars until creamy. Add the eggs, vanilla, and mashed banana, and beat again.
3. Stir the baking powder, baking soda, salt, flour, and oats. Slowly mix this into the butter mixture.
4. Gently stir in the chocolate chips and the Reese’s mix. Reserve some to press into the tops of the dough before baking.
5. Drop by spoonfuls onto the baking sheet. Bake for about 10 minutes or until the edges are light brown.
6. Remove from the oven and let cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely. Store in a tightly sealed container.

Notes

• The Reese’s Baking Cups and Pieces bag contains mini peanut butter cups and mini Reese’s Pieces. If you can’t find this mix, use ½ cup mini peanut butter cups and ½ cup mini Reese’s Pieces.
• Use very ripe bananas. They provide more sweetness and stronger banana flavor.
• Mash the bananas well. Aim for a mostly smooth texture so the bananas incorporate evenly.
• Use regular peanut butter. Natural peanut butter’s higher oil content can make cookies spread too much.
• Do not overbake. Remove when edges are golden; centers will set as the cookies cool on the hot pan.

Nutrition Information:

Yield: 36
Serving Size: 1

Amount Per Serving:
Calories: 191Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 22mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g

Nutrition facts are estimates and not guaranteed. For specific dietary advice, consult a registered dietitian.