Irresistible Reese’s Peanut Butter Banana Cookies: Soft, Chewy & Perfectly Sweet
Prepare yourself for a cookie experience unlike any other! These Reese’s Peanut Butter Banana Cookies are the epitome of soft, chewy perfection, absolutely brimming with delicious peanut butter cups, rich chocolate chips, and a subtle yet distinct banana flavor, all thanks to a secret ingredient: instant banana pudding mix. This ingenious recipe creates a truly crowd-pleasing treat, offering a harmonious mashup of classic chocolate and peanut butter, elevated by a delicate hint of banana that will surprise and delight your taste buds. It’s an incredibly easy-to-make dessert that delivers complex flavors in every single bite, making it a standout addition to any cookie lover’s repertoire.
Whether you’re in charge of bringing a showstopper to a party, whipping up a special treat for your kids, or simply yearning for something sweet and comforting after a demanding day, these peanut butter banana cookies are guaranteed to hit the spot. They come together remarkably quickly, requiring no complex techniques or lengthy chilling times, making them ideal for even spontaneous baking cravings. Plus, this recipe yields a generous batch, ensuring there’s plenty to share with friends, family, or colleagues. And if you decide to keep them all to yourself? Absolutely no judgment here – they’re just that good!
Why You’ll Love These Reese’s Peanut Butter Banana Cookies: Recipe Highlights
These aren’t just any cookies; they’re a carefully crafted combination of textures and tastes designed to impress. Here’s a closer look at what makes these Reese’s Peanut Butter Banana Cookies truly special:
- Unforgettable Flavor Mashup Magic: Imagine the irresistible duo of chocolate and peanut butter, now kissed with the gentle, comforting essence of banana. It might sound unconventional, but trust us, it’s a flavor combination that just works, and beautifully so. These cookies ingeniously satisfy three common cravings in a single, delightful bite. If you adore the moist richness of banana bread but secretly wished it offered more decadent chocolate and a satisfying crunch, then these peanut butter banana cookies are not just a dream come true, but a new favorite dessert waiting to happen.
- Remarkably Soft and Chewy Texture: One of the standout features of this recipe is the incredible softness and chewiness that lasts for days. The secret lies in the instant banana pudding mix. Far from merely adding flavor, the pudding acts as a tenderizer and moisture-locking agent, ensuring each cookie remains wonderfully soft without becoming cakey or dry. You’ll bite into one fresh from the oven, and find it just as delightful and moist a day or two later—that is, if they manage to last that long! This makes them perfect for meal prepping your sweet treats or sending them in lunchboxes.
- Effortlessly Easy to Bake: Say goodbye to complicated baking processes! This recipe is designed with simplicity in mind. There’s absolutely no chilling of the dough required, and you won’t need any fancy or hard-to-find ingredients. Just a few simple steps: mix, scoop, and bake. This beginner-friendly approach means anyone, regardless of their baking experience, can achieve fantastic results. It’s quick enough to whip up on a busy weeknight for a spontaneous dessert, yet special enough to be the star attraction at parties, potlucks, or bake sales.
- Big Batch for Big Wins: This recipe is a true winner for anyone needing a larger quantity of delicious cookies. Yielding approximately three dozen cookies, it’s perfect for sharing with a crowd, gifting to neighbors, or stocking your freezer for future cravings. You can easily divide the batch—enjoy half now and freeze the other half for an instant treat whenever the mood strikes. They’re excellent for large families, cookie swaps, or simply ensuring you always have a comforting homemade dessert on hand.
- Kid-Approved Delight: These cookies are a guaranteed hit with the younger crowd, even the notoriously picky eaters! Packed with delicious candy pieces and without any “weird” or unfamiliar ingredients visible, they appeal to children’s natural love for sweet treats. Even those who are typically skeptical of banana-flavored desserts often fall in love with these cookies, as the banana essence is subtle, mellow, and perfectly balanced by the rich chocolate and peanut butter. Each bite offers enough chocolatey goodness to keep even the most selective kid eagerly reaching for seconds, making them a fantastic after-school snack or party favor.
Essential Ingredients for Reese’s Peanut Butter Banana Cookies
Creating these delightful cookies starts with a selection of readily available ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:
Butter – You’ll need 3/4 cup (equivalent to 1 1/2 sticks) of unsalted butter for this recipe. It’s absolutely essential that your butter is softened to true room temperature before you begin. This allows it to cream properly with the sugars, creating an aerated base that contributes to the cookies’ soft, fluffy texture and helps prevent them from spreading too much during baking.
Peanut Butter – This recipe calls for 1/2 cup of creamy peanut butter, which forms the core of that classic Reese’s flavor profile. While you can opt for crunchy peanut butter if you prefer an extra textural element, it’s important to stick with traditional, oil-stabilized peanut butter brands (like Jif or Skippy) for consistent results. Natural peanut butters, which often separate oil, tend to have a different fat and sugar content that can alter the cookie’s texture and cause them to spread more than desired.
Sugars – We use a combination of 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Granulated sugar provides crispness and sweetness, while brown sugar adds moisture, a delightful chewiness, and a subtle caramel note that complements the other flavors beautifully. Always ensure your brown sugar is fresh and soft; hard, clumpy brown sugar means it has dried out and won’t contribute the necessary moisture to the dough.
Banana Pudding Mix – This is the star ingredient for both flavor and texture! You will need one small box (3.4 ounces) of instant banana pudding mix. This mix not only infuses the cookies with a lovely, mellow banana flavor without introducing excess moisture from mashed fruit, but it also plays a crucial role in making these cookies exceptionally soft, moist, and wonderfully chewy, ensuring they stay fresh for longer.
Eggs – Two large eggs are essential for binding all the ingredients together, adding richness, and contributing to the overall structure and moisture of the cookies. Make sure they are also at room temperature to ensure they incorporate smoothly into the creamed butter and sugar mixture.
Vanilla Extract – A full teaspoon of high-quality vanilla extract is a must! Vanilla enhances and rounds out all the other flavors, especially the chocolate and peanut butter, adding a depth of aroma and taste that truly elevates the cookies. Don’t skimp on good vanilla!
Flour – 2 1/4 cups of all-purpose flour works perfectly for these cookies, providing the necessary structure without making them tough. If you happen to have it on hand, cake flour can also be used for an even softer, more tender crumb, but all-purpose is generally sufficient.
Baking Soda – This is the primary leavening agent in the recipe, responsible for helping the cookies rise and achieve their characteristic soft texture. Always check that your baking soda is fresh and not expired, as old baking soda will result in flat, dense cookies.
Salt – Just half a teaspoon of salt is critical for balancing the sweetness and enhancing all the complex flavors of the peanut butter, chocolate, and banana. It doesn’t make the cookies salty, but rather makes everything else taste “more” of itself.
Mini Chocolate Chips – You’ll need 1/2 to 1 cup of mini chocolate chips. While regular-sized semi-sweet chocolate chips can certainly be used, mini chips are often preferred in these cookies as they distribute more evenly throughout the dough and don’t overpower the delightful chunks of Reese’s peanut butter cups. However, chocolate is chocolate – you truly can’t go wrong, regardless of the chip size!
Reese’s Miniature Peanut Butter Cups – Grab 1 cup of chopped Reese’s miniature peanut butter cups. Using the unwrapped miniature ones is a fantastic shortcut, saving you the hassle of peeling off dozens of wrappers. Simply chop them into small pieces; if using the mini cups, quartering them is usually sufficient. These add bursts of iconic peanut butter and chocolate candy goodness throughout each cookie.
Expert Tips for Baking Perfect Peanut Butter Banana Cookies Every Time
While the full, step-by-step instructions for making these irresistible Reese’s Peanut Butter Banana Cookies are conveniently located on the recipe card below, here are some invaluable tips to help you achieve cookie perfection with every batch:
- Allow Them to Cool on the Baking Sheet: Once your cookies are out of the oven, resist the urge to immediately transfer them to a wire rack. Instead, let them rest on the hot baking sheet for about 5 minutes. This crucial short rest time allows the cookies to continue baking gently from the residual heat and helps their centers firm up. This prevents them from breaking apart or losing their shape when you move them, ensuring beautiful, intact cookies.
- Soften Your Butter, But Don’t Melt It: The consistency of your butter is key. It should be truly softened to room temperature—meaning it’s pliable and yields slightly when pressed, but not oily or melted. Room temperature butter creams evenly with the sugars, incorporating air that creates a light, airy dough and the perfect chewy texture in the final cookie. If your butter is too soft or even slightly melted, the cookies will spread excessively during baking, resulting in thin, crispy, and less desirable results. Plan ahead and take your butter out of the fridge at least an hour before baking.
- Avoid Overbaking at All Costs!: This is perhaps the most important tip for soft, chewy cookies. It’s better to underbake these slightly than to overbake them. Take the cookies out of the oven when their edges are just set and lightly golden, but the centers still look a little bit puffy, glossy, and perhaps slightly underdone. Remember, they will continue to set and bake on the hot baking sheet as they cool, leading to that coveted soft, moist center. Overbaked cookies will be dry and crumbly, losing their delightful chewiness.
- Chop the Reese’s Cups Strategically: For the best distribution and texture, chop your Reese’s peanut butter cups into varying small chunks. You want a mix of very small pieces that will melt subtly into the dough, imparting a rich flavor, and slightly larger, bite-sized chunks that provide a delightful burst of peanut butter cup goodness and a noticeable texture in each cookie. This ensures every bite is loaded with flavor.
- Don’t Overmix the Flour: Once you add the flour mixture to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. Stop mixing as soon as no streaks of dry flour are visible.
- Use a Cookie Scoop for Uniformity: A standard cookie scoop (about 1.5-2 tablespoons) will ensure that all your cookies are roughly the same size. This not only makes for a prettier presentation but, more importantly, ensures that all cookies bake evenly at the same rate, preventing some from being underbaked while others are overbaked.
- Parchment Paper or Silicone Mats are Your Best Friend: Always bake your cookies on baking sheets lined with parchment paper or silicone baking mats. This prevents sticking, promotes even browning, and makes for super easy cleanup, ensuring your delicious cookies slide right off the tray.
Storage Solutions for Your Delicious Cookies
These Reese’s Peanut Butter Banana Cookies are so good, you’ll want to make sure you can enjoy them for as long as possible! Here are the best ways to store them:
- At Room Temperature: Once completely cooled, store your cookies in an airtight container at room temperature for up to 4–5 days. Thanks to the magic of the pudding mix, they will retain their wonderful softness and chewiness beautifully. For an extra treat, pop them in the microwave for just a few seconds (5-10 seconds) to bring back that warm, gooey, “just baked” texture and flavor.
- In the Freezer: These cookies are excellent candidates for freezing, both baked and unbaked!
- Baked Cookies: Allow the cookies to cool completely after baking. Then, transfer them to a freezer-safe zip-top bag or an airtight container, separating layers with parchment paper to prevent sticking. They will keep well for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven for a fresh-from-the-oven experience.
- Unbaked Dough: You can also freeze the cookie dough in pre-scooped balls. Place the scoops of dough on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake from frozen, adding just 1–2 extra minutes to the baking time. This is a fantastic way to have fresh, warm cookies whenever the craving strikes without the full prep.
Reese’s Peanut Butter Banana Cookies Recipe
Print
Pin
Rate
Ingredients
- ¾ cup unsalted butter softened to room temperature
- ½ cup creamy peanut butter (traditional, not natural)
- ½ cup granulated sugar
- ½ cup light brown sugar packed and fresh
- 3.4 oz instant banana pudding mix (one small box, dry mix)
- 2 large eggs room temperature
- 1 tsp vanilla extract (high-quality)
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda (fresh)
- ½ tsp salt
- ½-1 cup mini chocolate chips (or regular semi-sweet)
- 1 cup chopped Reese’s miniature peanut butter cups (unwrapped for convenience)
Instructions
-
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
-
In a large mixing bowl, using an electric mixer, beat the softened butter until it is light and creamy, about 2 minutes. Add the creamy peanut butter, granulated sugar, and brown sugar, then continue to beat for another 2-3 minutes until the mixture is well combined and fluffy. Stir in the dry instant banana pudding mix and beat for one more minute.
-
Crack in the large eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract, beating for another 2 minutes until fully incorporated and the mixture is smooth.
-
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet butter mixture, mixing on low speed or by hand just until combined. Be careful not to overmix the dough.
-
Gently fold in the mini chocolate chips and the chopped Reese’s peanut butter cups until they are evenly distributed throughout the cookie dough. This is also the time to add any other desired mix-ins!
-
Using a cookie scoop (about 1.5-2 tablespoons per cookie), drop rounded balls of dough onto your prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
-
Bake the cookies for approximately 10 minutes. Watch closely and remove them from the oven when the edges are set and just lightly golden, but the centers still look soft and slightly underdone. Remember: do not overbake for the chewiest results!
-
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
Nutrition
Frequently Asked Questions About These Cookies
Here are some common questions about making and customizing your Reese’s Peanut Butter Banana Cookies:
Can I use mashed banana instead of banana pudding mix?
For this specific recipe, it’s highly recommended to stick with the instant banana pudding mix. While fresh mashed banana might seem like a natural substitute, it would significantly alter the moisture content and overall chemistry of the dough. The instant pudding serves a dual purpose: it imparts a lovely, subtle banana flavor without adding excessive liquid, and crucially, it contributes to the unique soft, chewy, and moist texture that makes these cookies so special. Using mashed banana would likely make the dough too wet, causing the cookies to spread too much and resulting in a cakey rather than chewy consistency.
Can I make these cookies gluten-free?
Absolutely! These cookies can be adapted to be gluten-free. The key is to use a high-quality 1:1 gluten-free baking flour blend that is specifically designed for baking, such as Cup4Cup or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. These blends typically contain xanthan gum to help with structure. It’s also very important to double-check the label of your instant banana pudding mix, as some brands may contain gluten-containing ingredients or have cross-contamination warnings. Always ensure all your ingredients are certified gluten-free if you need to adhere to strict dietary requirements.
Can I skip the chocolate chips or Reese’s peanut butter cups?
Technically, yes, you can omit them. However, if we’re being honest, why would you want to? The combination of chocolate chips and Reese’s peanut butter cups is what gives these cookies their signature indulgent flavor and delightful texture, making them truly special. If you’re looking for variations, instead of skipping them entirely, consider swapping them out. For example, you could use white chocolate chips for a different sweetness profile, or try peanut butter chips to double down on the peanut butter flavor if you’re feeling adventurous and want to experiment with other delicious mix-ins.
Why did my cookies spread too much?
Several factors can cause cookies to spread excessively. Ensure your butter was softened but not melted—too warm butter will lead to spreading. Also, make sure your baking soda is fresh and active. Overmixing the dough after adding flour can also contribute to spreading by developing too much gluten. Finally, chilling the dough for 30 minutes can sometimes help if your kitchen is very warm or if you notice consistent spreading issues.
More Delicious Banana Cookie Recipes You’ll Enjoy:
If you’ve fallen in love with the subtle banana notes in these cookies, you’re in for a treat! Explore more ways to enjoy this beloved fruit in cookie form with these fantastic recipes:
- Banana Oatmeal Cookies are wonderfully soft, satisfyingly chewy, and bursting with wholesome flavor, thanks to the harmonious blend of fresh bananas and a touch of banana pudding mix. They’re a comforting classic with an extra boost of banana goodness.
- With their incredibly soft texture and rich, banana-forward flavor, Banana Pudding Cookies—made using instant pudding mix and studded with sweet white chocolate chips—are a guaranteed crowd favorite that tastes just like the beloved dessert.
- For a more wholesome yet utterly delicious twist on dessert, Banana Chocolate Chip Oatmeal Cookies skillfully combine hearty, chewy oats, the natural sweetness of ripe banana, and irresistible melty chocolate chips in every satisfying bite.
- If you adore the creamy, dreamy flavors of classic banana cream pie, you’ll undoubtedly go crazy for Banana Cream Pie Cookies. These fun, bite-sized cookies offer all the essence of the classic dessert in a convenient, handheld form.
- Everything you love about moist, flavorful banana bread is expertly baked into these soft, sweet Banana Bread Cookies, which are perfectly complemented by a delicate vanilla glaze that takes them to the next level.
These Reese’s Peanut Butter Banana Cookies truly are a triumph of flavor and texture – wonderfully soft, perfectly chewy, and generously packed with mini chocolate chips, irresistible peanut butter cups, and that delightful hint of banana pudding. They’re incredibly easy to whip up and utterly impossible to resist. Bake a batch today and discover your new favorite cookie!