Banana Peanut Butter Cup Cookies

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!

Banana Peanut Butter Cup Cookies on a Dish Towel

 

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!

Be sure to try my Churro Chocolate Chip Banana Bread too! Follow Picky Palate on Instagram for daily recipe inspiration.

Peanut Butter, Chocolate Chips and the Other Ingredients Needed for these Cookies

Ingredients Needed For Banana Peanut Butter Cookies

*See entire recipe at bottom of the post in recipe card.

  • banana
  • granulated sugar
  • light brown sugar
  • egg
  • pure vanilla extract
  • creamy peanut butter
  • all-purpose flour
  • baking soda
  • kosher salt
  • Reese’s Peanut Butter Cups x 8
  • mini chocolate chips

Sugars and Mashed Banana in a Mixing Bowl

 

How To Make Reese’s Peanut Butter Cup Cookies

  1. 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.
  2. 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.
  3. 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.

Adding Peanut Butter to the Mixing Bowl

Once wet ingredients have been well combined, stir in creamy peanut butter until smooth.

Adding the Dry Ingredients to the Wet Ingredients

Slowly stir in dry ingredients.

Adding Reese's Peanut Butter Cups and Chocolate Chips to the Cookie Dough

 

Add mini chocolate chips and chopped peanut butter cups. I used 8 regular sized peanut butter cups and chopped them up.

Banana Peanut Butter Cup Cookie Dough

 

Stir just until dough comes together with peanut butter cups and mini chips.

Rolling Peanut Butter Cup Cookie Dough in Sugar

Roll scoops of dough into sugar.

Balls of Banana Cookie Dough on a Lined Baking Sheet

Bake cookies at 350 degrees F. for 10-11 minutes until puffed and baked through.

Freshly Baked Banana Reese's Cup Cookies

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!

Soft and Delicious Homemade Peanut Butter Banana Cookies

 

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!

Soft and Delicious Homemade Peanut Butter Banana Cookies

Banana Peanut Butter Cup Cookies

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!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 20
Calories: 156kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • Bowl
  • baking sheet

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.

Nutrition

Calories: 156kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 88mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Keywords: banana cookies, best peanut butter cookies, easy peanut butter cookies, peanut butter banana cookies, peanut butter cup cookies, reese's peanut butter cup cookies, soft peanut butter cookies

A Collage of Images of Banana Reese's Peanut Butter Cup Cookies

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35 Responses
  1. Laura

    Just made these cookies with leftover Halloween Reese’s and they are scrumptious!!! Very easy and I love that it’s made with banana and whole wheat flour vs the alternative. Would definitely recommend. Thanks for the recipe!

  2. Kathryn

    Over two-and-a-half years after this was posted, and I made these for the first time yesterday! What a wonderful recipe! I was a bit skeptical about using the mashed banana instead of butter, but the result was a wonderfully soft, delightful cookie. I rolled them in turbinado sugar before baking, so they had a nice little crunch to the outside. Thanks for sharing!

  3. Jess

    Those look so good! I love that they don’t contain additional butter. I’m going to make them when I have an overripe banana.

  4. jc

    i didn’t have the reese’s pb eggs, so i substituted choc chips…i cannot imagine how AMAZING the reese’s version must be…the version i made is seriously TOO good. it’s possible to make something too good??……….who knew.

  5. Jared and Katie Organ

    Thanks for another winner! I had reese’s pb eggs from easter still! Chopped em up and they were great. Love your creative recipes!

  6. Sara

    Yummy! I love the Peanut Butter/Banana combo. They are so tasty. Too bad they don’t make very many. They went way too fast. I can’t wait to make them again…I can still taste them! Thanks!

  7. Sara

    Holy Moly! I tried these, and they are so good. I love the peanut butter/banana combo. Too bad they don’t make more. We ate them way too fast! Thanks for your creative recipes. You’ve got talent! I’m Sara from My Sister’s Cucina. Thanks for visiting our blog.

  8. Jaime

    hahaha – i would have been very upset with hubby for eating all the cookies! he knows to keep his hands off stuff until it is photographed (or he takes the ugly ones and eats them!)

    these look so yummy.

  9. Jenny

    Hi Renae,
    I’d start with 20 mini ones and then maybe add 5 more if it looks like it needs more. Enjoy!!

    Yah, the scrapbook paper is an inexpensive way to jazz up pictures!

  10. renae

    Probably a totally stupid question, but I only have mini peanut butter cups…how many do you think I need (I’m so awful at estimating!)

    p.s…I knew I recognized that as scrapbook paper..I’ve got it in my stash! What a great idea to photograph your food on it!

  11. Steph

    Jenny these look delicious! I’m amazed that you came up with this recipe all around a simple banana! You are amazing as I have told you before, but it’s true! I must try these! I just found some cool new mini-reeses peanut butter cups in the baking isle that I’m excited to try out!

  12. Jenny

    Thanks Kevin!

    Hi Beth,
    Sorry this is so late, I’m sure you’ve already made the pork by now, but if I would have done that, I would have still cooked it overnight, discarded all the liquid, make the sauce and pour it over the pork. Hope it still was good!

    Hi Giz,
    You can’t eat just one!

    Hi Aimee,
    I would highly recommend getting the Reeses cups for these, it’s those that really make the cookies!

  13. Amiee

    Hi. I came across your blog linked from one of my friend’s blogs (Kerry Black). Anyways, I’ve been hooked and “lurking” on it ever since. I tried your banana PB cookies yesterday! Since I didn’t have PB cups, I just used semi sweet choc chips. Also very good! I think my only problem was that my bananas were a hair TOO ripe…they had sat around so long that they were completely black and shrunken. OOPS. Ha! So the cookies had a pretty strong banana flavor. I am going to make them again with a “normally” ripe banana. Great recipe! THANKS!!!!!

  14. giz

    Bananas, peanut butter – seems to be the theme this week – throw in chocolate and you’ve got nearly every other blog covered. These look like really flavourful chewy cookies. I bet you can’t just eat one.

  15. Beth

    hi jenny!

    ok i am a little stressed…i am making your sweet pork salad so i just put the meat in the crockpot and i mixed a cup of coke and ketchup and poured it over the meat! then i read i am not supposed to combine them until tomorrow! what do i do? is this ok?

    also-do you recommend making the dressing the night before or does it matter?

    thank you. sorry if this is annoying! i appreciated your response so much last time.

  16. Jenny

    Hi Catherine,
    I’ll have to check out Anthropology and see what they’ve got. I actually used scrapbook paper for most of these pictures, it works out pretty nice. I like all the designs to choose from!

  17. Catherine Wilkinson

    Just beautiful and delicious! I love the ribbon! And plate!
    My husband wouldn’t have left ANY cookies, so yours is very thoughtful!

    (speaking of plates, I found some gorgeous small plates at anthropology on sale for cheap! They are perfect for what we do!)

  18. Jenny

    Hope you enjoy these Nikki!

    Hi Jill,
    Yes I rolled the cookies in sugar. Let me know how the family likes them!

    Hi Lori,
    These cookies aren’t cake like, pretty much just like a regular cookie.

    Clumbsy Cookie,
    I’m surprised he even left me 3!

    Thanks Emiline!

    Hi Bonnie,
    Yes, the disasters are all part of experimenting!

    Thanks Heather,

    Hope you enjoy Emily!

  19. www.adorn-jewelry.blogspot.com

    These sound delicious and look beautiful as well! I was just looking for a new cookie recipe. I will have to give these a try tomorrow!
    emily

  20. Bonnie

    I love that you experiment and make-up new recipes. I’m always afraid of the diasasters I might create so I don’t do it. Maybe I’ll get brave after reading that you have had disasters too! These look yummy. I too love banana, chocolate and PB.

  21. Clumbsy Cookie

    I’m glad your husband left you those 3 so we can all see them. Amasing what an “going-bad banana” can do!

  22. Jill

    I am going to try these cookies!!! My bananas on the counter are just about ripe enough. Did you roll the cookie in sugar?
    The picnic pork.. just about sent me over the edge. I will use a coke in my next sweet pork. This bog is so fun.. JillCoon

  23. Jenny

    Tanja,
    Yum, that sweet pork sounds good today. I hope your family enjoys it as much as we do. Let me know what you think!

    Patsy,
    I had to run to the store to buy more Reeses cups to make another batch of these. These don’t last very long!

    I’ve spent the last 4 years creating recipes, but trust me, I’ve had my fair share of disasters! I think I’ll forever be experimenting in the kitchen!

  24. Patsyk

    These look great! I love the flavor combo… I wish I had some reese’s cups on hand to make them tonight. Oh well… means I’ll have to buy some soon so I can make these. I’m sure that they will be a hit.

    ps… I envy your ability to create recipes, that’s something I really wish I could do!

  25. Tanja

    Hi Jenny-
    These sound really good. I’ll be pulling my pork roast out of the crock pot in a few to make the sweet pork salad for tonight. Can’t wait to try it. Have a great and relaxing weekend!

  26. Jenny

    Hi Sarah,
    You are up way too early for a Friday morning too!

    So glad you enjoyed the firehouse chicken and Bruschetta chicken. 2 of my favorite recipes! Thanks for commenting.

  27. Sarah

    These look wonderful. My husband would love them. You take wonderful pictures and your recipes always look so good. I made you firehouse chicken and the Grilled Balsamic Bruschetta Chicken in the last couple of weeks and really enjoyed both. Thank you!

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