These easy Banana Reese’s Peanut Butter Cup Cookies are just what your sweet tooth ordered. Instead of butter, they use mashed banana, so they’re a little lighter than your average cookies!
The Best Peanut Butter Cup Cookies
This 2008 Picky Palate favorite peanut butter cup cookies recipe is making a comeback today! I re-worked the recipe just a bit, to make them even better. The banana/peanut butter cup combo is so delicious. I also love the fact that the mashed banana takes the place of the butter!
Why You’ll Love This Recipe
- These cookies are a little bit lighter using mashed bananas instead of butter.
- The banana flavor with the Reese’s Peanut Butter Cups is a huge win.
- They’re great to take to any dessert party!
Be sure to try my Churro Chocolate Chip Banana Bread too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients Needed For Banana Peanut Butter Cookies
Here are the ingredients you’ll need to make these banana cookies. See the recipe card located at the bottom of the post for full instructions.
- banana- For best results use a banana that is black spotted. The riper, the more sweet.
- granulated sugar– This fine white sugar adds sweetness to the cookies.
- light brown sugar- This bar recipe can use light or dark brown sugar.
- egg– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– For best tasting results use pure vanilla.
- creamy peanut butter– Use your favorite brand of peanut butter.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- baking soda– Baking soda helps the bars rise during baking.
- kosher salt- Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Reese’s Peanut Butter Cups x 8- Find Reese’s Peanut Butter Cups in the candy section or near the cash registers of the grocery store.
- mini chocolate chips– Any chocolate chip works great here.
How To Make Reese’s Peanut Butter Cup Cookies
Preheat Oven to 350 Degrees F. Place banana and both sugars into a large mixing bowl, mix until well combined. Mix in egg, vanilla and peanut butter mixing until well combined.
Add Dry Ingredients. Place flour baking powder, baking soda and salt into a bowl. Slowly stir into the wet ingredients until JUST combined, then add chocolate chips and the Reeses Cups. Don’t over mix this.
Scoop Dough Onto Cookie Sheet. Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment paper. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Or you can leave them scooped for a thick more puffed cookie.
Bake For 10-12 Minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.
You’ll find the texture to be different than you regular butter cookies, but the flavor is fantastic! These are more cake-like and soft. We devoured them yesterday!
How To Serve
Serve cookies room temperature or chilled. Great for any occasion peanut butter cookies are wanted.
How To Store Banana Peanut Butter Cookies
I placed my leftover cookies in a large ziplock bag. Keep on counter for 2 days or in refrigerator for up to 3 days. Enjoy!
Enjoy More Banana Recipes
- Churro Cookie Butter Banana Muffins
- Banana Cookies and Cream Sheet Cake
- Banana Oatmeal Cookie Smoothie
Banana Peanut Butter Cup Cookies
Equipment
- Oven
- Bowl
- baking sheet
- measuring spoons
- measuring cups
- mixing spoon
- cookie scoop
- fork for mashing banana
Ingredients
- ½ Cup mashed ripe banana about 1 medium banana
- ¼ Cup granulated sugar
- ¼ Cup brown sugar
- 1 large egg
- ½ teaspoon vanilla
- ¼ Cup creamy peanut butter
- 1 ¾ Cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips
- 8-10 regular size Reeses Peanut Butter Cups cubed (I cut them in thirds, then thirds again)
- 1/3 Cup additional sugar for rolling I used a larger dusting sugar, use what you’d like
Instructions
- Preheat oven to 350 degrees F. Place banana and both sugars into a large mixing bowl, mix until well combined. Mix in egg, vanilla and peanut butter mixing until well combined.
- Place flour baking powder, baking soda and salt into a bowl. Slowly stir into the wet ingredients until JUST combined, then add chocolate chips and the Reeses Cups. Don’t over mix this.
- Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Or you can leave them scooped for a thick more puffed cookie. Bake for 10-12 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.