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Peanut Butter Chocolate and Banana Chip Cookies


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Rate this recipe 4.5/5 (14 Votes)


  • 1 C whole wheat flour
  • 1 1/2 C all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 box, fat-free sugar-free instant vanilla pudding (about 1.4 oz)
  • 1/2 C butter, softened
  • 2/3 C no-stir natural peanut butter
  • 1/3 C honey
  • 1/3 C brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C banana chips, crushed (sweetened or unsweetend depending on preference)
  • 1/3 C chocolate chips


Adapted from


Step 1

Preheat oven to 350. Line cookie sheet with a baking mat or spray with non-stick cooking spray.
In a medium bowl, whisk together flours, soda, salt, and pudding mix. Set aside.
In the bowl of a stand mixer, cream together butter, peanut butter, honey, and brown sugar. Add in eggs and vanilla. Beat until creamy.
Add dry ingredients to wet ingredients and beat until just combined.
Stir in crushed banana chips and chocolate chips.
Drop by heaping tablespoon full onto prepared cookie sheets.
Bake for 8-10 minutes or until cookies just start to turn light golden brown. They may look slightly underdone in the middle. Do not over bake as this will dry the cookies out.
Allow cookies to cool for 3 minutes on pan before removing to a wire rack to cool completely.
Store cooled cookies in an airtight container.

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