📖 Instructions

1. Preheat your oven to 350°F (175°C). This is super important for perfectly baked cookies!
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
3. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 cup of granulated sugar until light and fluffy. This is where the magic happens – get those muscles working!
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Vanilla is a must, in my opinion!
5. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt. Don't skip the salt – it enhances the flavors!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough cookies!
7. Stir in 1 cup of creamy peanut butter and 1 cup of mashed ripe bananas. Make sure the bananas are really ripe for maximum sweetness and flavor!
8. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Don't squish them too much!
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Every oven is different so keep an eye on them!
10. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Be patient – hot cookies are a disaster waiting to happen!
11. Once cooled, enjoy these incredibly delicious, melt-in-your-mouth peanut butter banana cookies! Store them in an airtight container for up to 3 days – if they last that long!