If you’re a peanut butter lover, this one’s for you. These Double Peanut Butter Cookies are rich, chewy, and irresistibly nutty. What makes them “double” the fun? They’re packed with creamy peanut butter and naturally sweet mashed banana—no flour, no fuss, just five wholesome ingredients.
This American-inspired recipe is perfect year-round, from summer picnics to cozy winter evenings. It’s also one of those magical “dump and mix” recipes that’s surprisingly healthy-ish, gluten-free, and naturally egg-free, thanks to the banana. Whether you’re whipping up an after-school treat, prepping snacks for the week, or hosting a last-minute get-together, these cookies never disappoint.
Why You’ll Love These Double Peanut Butter Cookies
- Minimal Ingredients – Just five pantry staples!
- Naturally Gluten-Free – No flour needed.
- Soft & Chewy – Perfect texture from the banana and baking time.
- Customizable – Add chocolate chips, nuts, or a drizzle of melted chocolate.
- Quick & Easy – From bowl to oven in under 15 minutes.
Ingredients (Makes 12 Cookies)
- 1 cup creamy peanut butter
- 1 ripe banana, mashed
- 1 teaspoon baking powder
- ¾ cup sugar
- Extra sugar for rolling (about 2 tablespoons)
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a cookie tray with parchment paper or use a silicone baking mat.
Step 2: Mix the Base
In a medium bowl, mix the sugar, peanut butter, and baking powder until well combined.
Step 3: Add the Banana
In a separate small bowl, mash the banana until smooth. Stir it into the peanut butter mixture until fully incorporated.
Step 4: Shape & Coat
Using a cookie scoop or tablespoon, form dough into balls. Roll each one in a small bowl of sugar until fully coated.
Step 5: Flatten with a Fork
Place cookie balls on the baking sheet. Press each gently with the tines of a fork in a criss-cross pattern for that classic peanut butter cookie look.
Step 6: Bake
Bake in the preheated oven for 10 minutes, or until edges are just turning golden brown. Let cookies cool on the tray for 5 minutes before transferring to a rack.
Serving Suggestions
- Classic Treat: Pair with a glass of cold milk or almond milk.
- Cookie Sandwiches: Spread with Nutella or peanut butter between two cookies.
- Frozen Twist: Crumble over vanilla ice cream for a crunchy topping.
- Holiday Platter: Add to your cookie box with chocolate chip and snickerdoodle favorites.
Make-Ahead, Storage & Freezing
- Store: Keep in an airtight container at room temperature for up to 4 days.
- Freeze Dough: Freeze unbaked dough balls for up to 3 months. Bake from frozen with 1–2 extra minutes.
- Freeze Cookies: Baked cookies can be frozen for up to 2 months. Thaw at room temperature or reheat briefly in the oven.
Recipe Tips
- Use Ripe Bananas: A ripe banana gives the cookies the best sweetness and texture.
- Adjust Sugar: If your banana is extra sweet, reduce sugar to ½ cup.
- Add Chocolate: Stir in chocolate chips or drizzle melted chocolate after baking.
- Spice It Up: Add a dash of cinnamon or a pinch of sea salt for flavor depth.
Variations to Try
- Chocolate Peanut Butter: Add 2 tablespoons cocoa powder to the mix for a chocolatey twist.
- Crunchy Style: Use crunchy peanut butter for texture or stir in chopped peanuts.
- Health Boost: Mix in chia seeds, flaxseeds, or oats for added nutrition.
- Stuffed Cookies: Place a square of dark chocolate or peanut butter cup in the center before baking.
Final Thoughts
There’s something incredibly comforting about peanut butter cookies—especially when they’re this easy to make. These Double Peanut Butter Cookies prove that you don’t need a laundry list of ingredients to whip up a batch of something amazing.
Whether you’re baking with kids, looking for a quick dessert fix, or need a gluten-free option, this recipe checks every box. You’ll find yourself reaching for it again and again—not just for the simplicity, but for that classic peanut buttery joy in every bite.
Double Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 ripe banana mashed
- 1 teaspoon baking powder
- ¾ cup sugar
- Extra sugar for rolling about 2 tablespoons
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Line a cookie tray with parchment paper or use a silicone baking mat.
Step 2: Mix the Base
- In a medium bowl, mix the sugar, peanut butter, and baking powder until well combined.
Step 3: Add the Banana
- In a separate small bowl, mash the banana until smooth. Stir it into the peanut butter mixture until fully incorporated.
Step 4: Shape & Coat
- Using a cookie scoop or tablespoon, form dough into balls. Roll each one in a small bowl of sugar until fully coated.
Step 5: Flatten with a Fork
- Place cookie balls on the baking sheet. Press each gently with the tines of a fork in a criss-cross pattern for that classic peanut butter cookie look.
Step 6: Bake
- Bake in the preheated oven for 10 minutes, or until edges are just turning golden brown. Let cookies cool on the tray for 5 minutes before transferring to a rack.
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