Creamy peanut butter, ripe banana, sugar, and baking powder make these soft, chewy Double Peanut Butter Cookies that taste like home.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know those afternoons when you’re just… restless? I had one of those a few weeks ago. It was raining hard — that steady, background rain that makes you want to stay in sweatpants all day — and I was standing in my kitchen, staring into the pantry like it might magically give me an idea. There it was. My jar of peanut butter. Half-full, probably because I’d been “taste-testing” it with a spoon all week. Next to it, a sad banana that had gone full-on polka dot.
Now, I could’ve made banana bread like a normal person, but the truth is… I was craving something faster. Something warm and chewy and snackable while watching reruns of Friends. I remembered my grandma’s peanut butter cookies, the kind with the crisscross fork marks, but I didn’t feel like following a long recipe. So I threw together peanut butter, banana, sugar, and baking powder, hoping for the best. And honestly? These Double Peanut Butter Cookies turned out so good that I ended up making a second batch that same week — because apparently, self-control isn’t in my skill set.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Double Peanut Butter Cookies Recipe?
Here’s the thing: I’ve baked a lot of cookies in my life, and some recipes are a labor of love. These are not that. These are the kind you make when you want cookies now, not in two hours. Only four ingredients, no chilling, no weird flours you’ll never use again. They’re naturally gluten-free (which makes me feel slightly virtuous while eating four in a row), and the banana keeps them soft for days without turning them into those sad, crumbly hockey pucks we’ve all had at least once.
Plus — and maybe this is just me — there’s something nostalgic about them. They’ve got that old-school peanut butter cookie flavor, but the banana sneaks in with this mellow sweetness. It’s like if your childhood lunchbox snack grew up and started listening to jazz.
Ingredient Notes:
Since we’re working with only four ingredients here, each one has to pull its weight. No slackers allowed.
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Creamy Peanut Butter – The star of the show. I usually go with the classic smooth kind, but if you want a little crunch, knock yourself out. Just know it changes the texture a bit.
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Banana – The riper, the better. Those brown spots? They’re not a flaw, they’re flavor. Think “banana bread stage,” not “just bought it from the store stage.”
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Baking Powder – Gives just enough lift so these don’t bake up flat and sad.
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Sugar – White sugar works best here for the crisp edges, but brown sugar could add a little caramel-like depth. Your call.
How To Make Double Peanut Butter Cookies?
Step 1: Mix the good stuff
Preheat your oven to 350°F. In a bowl, stir together peanut butter, sugar, and baking powder. It’s going to look thick, almost like play-dough, but trust the process.
Step 2: Add the banana
Mash that ripe banana until it’s smooth-ish — a few small lumps won’t hurt anyone. Stir it into your peanut butter mix until it’s all one happy dough.
Step 3: Roll and coat
Scoop some dough (I use a cookie scoop because it makes me feel professional), roll it into a ball, and toss it in a bowl of sugar until it’s fully coated.
Step 4: Crisscross time
Set the dough balls on a baking tray and press gently with a fork in that classic crisscross pattern. This is partly tradition, partly function — it helps them bake evenly.
Step 5: Bake and (try to) cool
Bake for about 10 minutes or until the edges are just golden. Let them sit for a couple of minutes before transferring to a cooling rack… or just eat one warm and deal with the molten peanut butter joy.
Storage Options:
If you’ve got any left (big if), store them in an airtight container on the counter for 3–4 days. They stay soft, thanks to the banana. You can fridge them for up to a week or freeze them for up to three months — which means future you will thank present you.
Variations and Substitutions:
The best part about these Double Peanut Butter Cookies? You can tweak them depending on your mood.
Want To Save This Recipe?
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Swap peanut butter for almond or cashew butter for a different vibe.
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Use brown sugar instead of white for a deeper, cozier sweetness.
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Stir in chocolate chips or drizzle with melted chocolate — because chocolate makes everything better.
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No banana on hand? Swap in one egg. Slightly different texture, still delicious.
What to Serve with Double Peanut Butter Cookies?
Sure, you can eat them straight from the tray (been there), but if you want to get fancy:
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Cold glass of milk, because… duh.
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Sandwich a scoop of ice cream between two cookies for a summer treat.
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Pair with coffee for a “yes, cookies count as breakfast” moment.
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Dunk in hot chocolate while wearing fuzzy socks.
Frequently Asked Questions:
Do I have to roll them in sugar?
Nope. They’ll still be sweet, just without that sparkly crunch.
My dough’s sticky — now what?
Stick it in the fridge for 10–15 minutes. It’ll behave better.
Do they taste like banana?
A little. But the peanut butter is still the boss here.
Honestly, these cookies are the kind of recipe you keep in your back pocket for rainy days, surprise guests, or those late-night “I need something sweet” emergencies. I’m curious — are you the kind of person who waits for cookies to cool, or are you like me and burns your tongue every single time?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Double Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 ripe banana mashed
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- Additional granulated sugar for coating optional
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Prepare the peanut butter mixture
- In a medium mixing bowl, combine the peanut butter, granulated sugar, and baking powder. Stir until all ingredients are evenly incorporated, creating a thick dough.
Incorporate the banana
- In a separate small bowl, mash the ripe banana until smooth. Add the mashed banana to the peanut butter mixture and stir until a cohesive dough forms.
Shape and coat the cookies
- Using a cookie scoop or tablespoon, portion the dough into small balls. Roll each ball in additional granulated sugar until fully coated.
Arrange and press
- Place the coated dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Using the tines of a fork, press gently in a crisscross pattern on the top of each cookie to slightly flatten them.
Bake
- Bake in the preheated oven for approximately 10 minutes, or until the edges are lightly golden.
Cool
- Allow the cookies to rest on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
