Peanut Butter, Banana, and Honey Cookies

By Maria Lichty

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peanut butter banana honey cookies

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It is officially fall and we are ready for comfort foods. My favorite comfort food of all time is a peanut butter, banana, and honey sandwich on whole wheat bread. I recently created a peanut butter, banana, and honey cookie, inspired by my favorite comfort food. If you like peanut butter, banana, and honey sandwiches, you will adore these cookies.

I know peanut butter, banana, and honey sandwiches are simple, but there is something special about them.  They are delicious, wholesome, and bring me back to my childhood. When I was younger, I loved making my own peanut butter, banana, and honey sandwiches so I could squeeze the golden honey bear. Of course, I always made a sticky mess, but I didn’t mind because I got to lick my fingers:) I was precise in my banana placing, I wanted a slice of banana in every bite. I carefully lined them up across the bread that had been slathered with creamy peanut butter and drizzled with sweet honey. I always cut my sandwiches in half and savored every bite.

Peanut butter, banana, and honey cookies have the same comforting flavors as the sandwich. These cookies are hearty and scrumptious. The peanut butter honey glaze takes these cookies from great to grand! I could eat the glaze by the spoonful or maybe even the bowl:)

I will continue to enjoy my favorite sandwich, but peanut butter, banana, and honey cookies are a new favorite comfort food.

peanut butter banana honey cookies on plate
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Peanut Butter, Banana, and Honey Cookies

If you like the classic sandwich, you will LOVE these easy peanut butter cookies!
5 from 6 votes


For the cookies:

Peanut Butter Honey Glaze:


  • Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
  • Slowly add in flour mixture until just combined. Stir in the oats.
  • Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
  • To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.


Calories: 118kcal, Carbohydrates: 18g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 100mg, Potassium: 76mg, Fiber: 1g, Sugar: 9g, Vitamin A: 57IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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5 from 6 votes (3 ratings without comment)

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  1. Probably one of my favorite cookie recipes!!
    A couple healthy substitutions I make that work perfectly:
    Replace a.p. flour for white whole wheat flour
    Replace all butter with applesauce
    Replace white sugar with splenda
    Increase oats by just a little bit
    Thank You!!!

  2. They’re in the oven at this very moment! I can’t wait to try them, and based on the batter, these will be delicious! Thanks for the recipe!

  3. I made these last night and they are very good! Love the flavor, and the glaze was unbelievable! I am not a big fan of the texture of oats though, and I’m wondering if you think they might work ok next time without the oats? 2 cups of something is a lot to remove… do you think there’s something I could add instead of oats that would serve the same purpose, but not have that grain-y texture?

  4. I just wanted to let you know we made another batch today. My daughter ate the last one for breakfast this morning so I had to make another batch 🙂 I promise she eats more than cookies – she’s just very picky, so anything she will put in her mouth is a triumph, especially if I can sneak some healthy things in there like oats and fruit.

    Thanks again for such a great recipe.

  5. These were great and very easy to put together! I’m not a huge oatmeal cookie fan, so I might try to reduce the amount of oats next time.

  6. I made these last night and they were delicious! Quick question though. Mine turned out a bit like cake. Should they have the texture of a typical oatmeal cookie? I followed the directions exactly and so I’m not sure where I went wrong!

    1. They are a cakey cookie. If you want more of a thin/flat oatmeal cookie, reduce flour and increase oats.

  7. These are fabulous, thanks for the recipe! I never would have thought to put these ingredients together in a cookie, but it so natural!

  8. I know your post has been around awhile, but I just discovered it & pinned it. I baked these up today and they’re delicious. I’m keeping that peanut butter & honey glaze close for all kinds of delicious treats. So, very belatedly, THANK YOU! 🙂

  9. These look amazing!

    As a kid, my mom always made me PB-Banana & honey sandwiches. She’d make it in a hot dog bun though so you could put the whole banana in. So yummy! Can’t wait to try these cookies.

    The Elvis version of the sandwich has bacon in it too. Maybe a sprinkle of sea salt atop the cookie to try and replicate the flavors. Mmm, can’t wait.

  10. The only thing that I did not like about this recipe is that they came out dry! Followed the recipe to the T. I added vegetable shortening to see if that would help, they are in the oven now guess we will find out!

  11. These cookies were great! Thank you for sharing with us. P.S. I added 1 cup of mini chocolate chips to mine which were really good too. Thanks again!

  12. Hi Maria – Not sure if you’ll see this note or not because this recipe is on the older side, but have a question. I made these a few weekends ago, but they didn’t turn out all that well. I know they are supposed to be cakey cookies, not chewy cookies, but I think my problem came with the banana. The recipe says 1 mashed banana (about a cup). My 1 mashed banana only came out to be 1/3 of a cup, so I added 3 total bananas to make a mashed cup. So if you list a banana in a recipe, are you measuring by bananas or by cups? That sounds funny. Which is more important – the fact that it is 1 banana or the fact that you need a cup of mashed banana? I’ll have to try again with just adding 1 banana and see how it turns out. Thanks!

    1. You need 1 cup of mashed banana for the recipe. It will vary depending on the size of your bananas!

  13. Wow! Actually I just made it today and it was really delicious! Thanks for sharing this recipe!

  14. 5 stars
    I’ve made these twice now, once as written and once with chocolate chips and 50% wheat flour and delicious both ways! I think some dried fruit would be great next time too!

  15. These are really good! I added more banana and decided to skip the drizzle but they are definitely one of my new favorite cookies. I will definitely be making them again.

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  19. 5 stars
    Everyone absolutely loved these cookies. I added chocolate chips and I used instant oatmeal instead. It worked out wonderfully. Thank you for the great recipe

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