5.0 (6 reviews)
Peanut Butter, Banana, and Honey Cookies
These peanut butter banana honey cookies are soft, chewy, and easy to make. A comforting treat with a sweet honey glaze. Perfect for any occasion!
These peanut butter banana honey cookies take me right back to the lunch table. I grew up on peanut butter and banana sandwiches, and turning that combo into a soft, chewy cookie was a no-brainer. The banana keeps the dough moist, the oats add chew, and the honey glaze on top brings just enough extra sweetness. They taste like comfort, plain and simple.
Why You’ll Love These Soft Chewy Cookies
- The banana makes them naturally soft and tender, no extra tricks needed.
- The honey glaze is a 30-second whisk and adds a sweet finish that sets these apart from plain peanut butter cookies.
- They come together in one bowl and bake in under 15 minutes.
Key Ingredients for Soft Chewy Cookies
- Peanut butter: Use creamy, non-natural peanut butter for the best texture. Natural peanut butter can make the dough oily and the cookies crumbly.
- Banana: One very ripe banana adds moisture and sweetness. The spotty brown ones are ideal; green bananas won't mash as smoothly.
- Old-fashioned oats: They give the cookies a hearty chew. Quick oats will work but the texture will be softer.
Kitchen Tools for Peanut Butter Banana Honey Cookies
- Stand mixer or hand mixer for creaming butter and sugar
- Large baking sheets (two if possible)
- Parchment paper or silicone baking mats
- Wire cooling racks
- Cookie scoop (1-2 tablespoon size)
- Small whisk for the glaze
Tips for Perfect Peanut Butter Banana Honey Cookies
Use a very ripe banana, the browner the better, for maximum sweetness and moisture. When mixing the dough, stop as soon as the flour disappears. Overworking it makes the cookies tough. The dough will be sticky, so use a cookie scoop or two spoons to drop it onto the baking sheet.
Expert Tips for the Best Results
For evenly baked cookies, space them at least 2 inches apart; they spread a little. If you want a thicker cookie, chill the dough for 30 minutes before baking. When making the glaze, start with 2 tablespoons of milk and add more a teaspoon at a time until it's thin enough to drizzle but not runny. Powdered sugar can be sifted to avoid lumps.
Easy Variations for Peanut Butter Banana Honey Cookies
Swap the smooth peanut butter for chunky if you want a little crunch. Add a half cup of chocolate chips or chopped peanuts to the dough for extra flavor. To make them dairy-free, use a plant-based butter and milk alternative in the glaze. For a lower-sugar version, reduce the granulated sugar to 2 tablespoons and skip the glaze, the banana and honey add enough sweetness.
How to Serve Peanut Butter Banana Honey Cookies
These cookies are great on their own, but a cold glass of milk is the classic pairing. For a dessert, stack two cookies with a scoop of vanilla ice cream in between. They also go well with a hot cup of coffee or a mug of tea, especially in the afternoon.
How to Store Leftover Peanut Butter Banana Honey Cookies
Keep the cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of parchment between layers to keep the glaze from sticking. They stay soft and chewy the whole time.
Can You Freeze Peanut Butter Banana Honey Cookies?
Yes. You can freeze the baked cookies or the raw dough. For baked cookies, cool them completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag and store for up to 3 months. Thaw at room temperature or warm in the microwave for 10 seconds. For the dough, scoop it into balls, freeze on a sheet, then bag. Bake from frozen, adding 2-3 minutes to the bake time.
How to Reheat Peanut Butter Banana Honey Cookies
Pop a cookie in the microwave for 10-15 seconds to bring back that fresh-from-the-oven softness. If you prefer a slightly crisper edge, reheat in a 300°F oven for 5 minutes. Watch the glaze, it can get sticky if overheated.
Source recipe: Peanut Butter, Banana, and Honey Cookies (SnapChef ID fc0b7b2e-2ba4-4225-8a3d-a5079f1659c3). Nutrition is estimated per serving.
Recipe
Peanut Butter, Banana, and Honey Cookies
Ingredients
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
- Slowly add in flour mixture until just combined. Stir in the oats.
- Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
- To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.
Notes
- These cookies are great on their own, but a cold glass of milk is the classic pairing. For a dessert, stack two cookies with a scoop of vanilla ice cream in between. They also go well with a hot cup of coffee or a mug of tea, especially in the afternoon.
- Keep the cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of parchment between layers to keep the glaze from sticking. They stay soft and chewy the whole time.
Nutrition per serving, estimated
| Calories | 118 kcal | 6% DV |
|---|---|---|
| Protein | 3 g | 6% DV |
| Fat | 4 g | 5% DV |
| Carbs | 18 g | 7% DV |
| Fiber | 1 g | 4% DV |
| Sugar | 9 g | — |
| Sodium | 100 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use whole wheat flour instead of all-purpose?
Yes, whole wheat flour works. The cookies will be denser and a bit more nutty in flavor. Use the same amount, but expect a slightly less tender texture.
Why are my cookies dry?
Dry cookies usually come from overmixing the dough or baking too long. Mix just until the flour disappears, and start checking for doneness at 12 minutes. Also make sure your banana is ripe and well-mashed.
Can I substitute the banana?
The banana provides moisture and sweetness, so it's hard to replace. You can try 1/4 cup of applesauce or an extra egg yolk, but the texture will change. The banana flavor is key here, so if you're not a fan, consider a different recipe.
Can I make these without oats?
Yes, you can omit the oats. The cookies will be flatter and more like traditional peanut butter cookies. If you skip them, you might want to add an extra 1/4 cup of flour to keep the structure.
