Everyone’s favorite peanut butter combinations together in one deliciously chewy, no-bake cookie! No-Bake Chocolate Peanut Butter Banana Cookies travel well in lunch boxes or care packages. The flavors and texture continue to entice, even after long international journeys!
Why you'll love this recipe
No-Bake Chocolate Peanut Butter Banana Cookies,unlike many other no bake cookies, don’t contain crunchy cereal or marshmallows!
They are sturdy and stay fresh and chewy for a long time because they contain corn syrup instead of marshmallows.
Corn syrup holds the cookies or bars together and keeps them chewy without degrading or drying out. After more than 2 weeks, these cookies are just as chewy and even more flavorful than the day they were made.
This recipe calls for quick cooking oats. Quick cooking oats are just regular oats that have been chopped up a bit, so that the little oat pieces more quickly absorb moisture and produce a softer cookie.
If a recipe called for quick cooking and you are out of it, a few pulses of the food processor, can turn regular oats into quick cooking oats!
That said, these cookies are really good with regular oats too! Quick cooking oats would provide a bit less chew, but if you like a chewy cookie try this recipe with regular oats.
Another ingredient that’s worth mentioning, is the bananas. Please don’t consider using fresh bananas in this recipe, especially if the cookies will be shipped.
Fresh bananas in a no-bake cookie will provide too much moisture and the cookie may not hold together. Also, fresh bananas will spoil.
The crunchy bits of banana goodness in these cookies are made by gently crumbling freeze dried banana slices. All of the moisture is freeze dried out, the bananas crumble easily, and spoilage is avoided.
These chewy treats don’t need any embellishment for deliciousness. Adding a peanut butter chocolate drizzle helps the sprinkles to stick. The blue and yellow sprinkles to tie these cookies into the Minion theme I used for my most recent military care package.
Minions are also the reason I added bananas to these cookies. Did you know that Minions love bananas?
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large sauce pan, stir corn syrup and sugar to combine. Heat just to boiling, then remove from heat. Add peanut butter, vanilla, and chocolate chips and stir until melted. Add crumbled banana and oats. Stir to combine.
- Scoop 2 tablespoon portions of dough onto a wax paper lined counter or baking tray. Gently press dough into ½” thick discs.
- To add drizzle: Place melting chocolate discs and peanut butter in a bowl. Microwave on 50% power for until chocolate is melted. Mix to combine.
- Drizzle the melted chocolate-peanut butter over the cookies and add sprinkles immediately. Allow to firm for 1 hour.
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No-Bake Chocolate Peanut Butter Banana Cookies
- 1 cup corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips I use Whole Foods 360 Brand Fair Trade chips
- 1 cup crumbled freeze dried banana
- 3 cups oats regular or quick cooking
- 1 cup melting chocolate
- 2 tablespoons creamy peanut butter
- Nonpareil sprinkles
- In a large sauce pan over medium heat, stir corn syrup and sugar to combine. Heat just to boiling, then remove from heat.
- Add peanut butter, vanilla, and chocolate chips and stir until melted.
- Add crumbled banana and oats. Stir to combine.
- Scoop 2 tablespoon portions (medium scoop) of dough onto wax paper lines counter or baking tray.
- Use finger tips to gently press dough into ½” thick discs.
- To add drizzle: Place melting chocolate discs and peanut butter in a bowl. Microwave on 50% power for about 1-2 minutes until chocolate is melted. Mix to combine.
- Drizzle the melted chocolate-peanut butter over the cookies and add sprinkles immediately.
- Allow to firm for 1 hour.
- Store cookies in layers separated by wax paper, at room temperature in an airtight container for up to 2 weeks.
First Published: February 3, 2017. Last Updated: September 17, 2022. Updated for additional information and better reader experience.Save
Wendy, these look so delicious! And you've captured them so beautifully 🙂 Can't wait to try out your recipe xoxo