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.
Nutrition
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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!
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!
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.
wow..
yummy yummy yum..
🙂
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.
Thanks for another winner! I had reese’s pb eggs from easter still! Chopped em up and they were great. Love your creative recipes!
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!
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.
Thank you for this recipe.I’ve just made them Jenny. I’m linking to your recipe if I may.Thank you..
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.
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!
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!
Mmm… Those look awesome Jenny!
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!
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!
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!!!!!
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.
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.
Nice looking cookies! I like the sound of adding bananas and peanut butter in a cookie!
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!
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!)
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!
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
Wha a great idea to replace the butter with bananas, I would have never thought of that.
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.
Those are beauties. I love peanut butter and banana together.
I’m glad your husband left you those 3 so we can all see them. Amasing what an “going-bad banana” can do!
Sounds like a great combo. Are they a really cakey cookie like banana bread?
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
I am so making these this weekend. I just love this site! You are my hero!
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!
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!
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!
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.
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!