Peanut Butter Banana Cookies

Between cleats at the door and a math worksheet on the counter, Chocolate Chip Peanut Butter Banana Cookies felt doable.

As it warmed, the kitchen smelled like brown butter and a caramel note. I let it rest five full minutes so the structure could set before slicing.

Most of the work happened on the stovetop while I packed lunches for tomorrow.

We paused once for a homework question about fractions, which somehow turned into a measuring lesson.

First bites landed as familiar comfort; the kind that quiet a table for a minute.

I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.

Add roasted green beans and you’ve got a full plate without extra dishes.

Air fryer the next day gave it life; no sad sogginess.

Brushing the crust with garlic butter would help it carry the filling better.

If chocolate chip peanut butter banana cookies recipe brought you here, the short answer is: it’s worth making—with tweaks.

I’d make it again with small fixes and shave a point off the site’s rating.