1-First Step: Gather and measure Preheat your workspace and gather all ingredients. Measure 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and 1/2 teaspoon fine sea salt into a bowl. In a separate large mixing bowl, have 8 tablespoons softened unsalted butter, 2 medium ripe bananas (peeled and mashed), 1 cup light or dark brown sugar, 1/4 cup granulated sugar, and 2 teaspoons vanilla extract ready. Measure 1 cup chocolate chips and 1 cup peanut butter chips in a small bowl so you can fold them in quickly.

2-Second Step: Whisk the dry ingredients Whisk the flour, baking soda, corn starch, and fine sea salt together until evenly combined. This step distributes the leavening and starch so cookies rise evenly and maintain a soft texture. Set the dry mix aside near your work area.

3-Third Step: Cream the butter, bananas, and sugars In the large bowl, cream the softened butter with the mashed bananas and both sugars until smooth. You can do this by hand with a wooden spoon or use a handheld mixer, though the recipe is designed to work without one. The mashed bananas add moisture and sweetness while the butter and sugars create the cookie’s tender, chewy structure.

4-Fourth Step: Add vanilla and combine wet and dry Mix in 2 teaspoons vanilla extract to the wet mixture. Gently stir the flour mixture into the banana-butter mixture until just combined; avoid overmixing. Overworking the dough develops gluten and can make cookies tough. The goal is a slightly sticky dough with visible ribbons of banana.

5-Fifth Step: Fold in the chips Fold in 1 cup chocolate chips and 1 cup peanut butter chips until evenly distributed. If you prefer bit-sized chunks of peanut butter rather than chips, you can substitute 1/2 to 3/4 cup creamy peanut butter mixed into the wet ingredients instead (see FAQ section for details). For extra crunch, fold in 1/2 cup chopped walnuts or pecans at this stage.

6-Sixth Step: Chill the dough Cover the dough and chill in the refrigerator for 30 minutes. Chilling firms up the butter and peanut butter chips, minimizing spreading and concentrating flavors. If you are short on time, you can chill for less, but expect slightly flatter cookies. For best thickness, refrigerate up to 2 hours.

7-Seventh Step: Preheat oven and prepare sheets Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper. A hot, evenly heated oven gives good lift and sets the edges quickly while keeping centers soft.

8-Eighth Step: Scoop and bake Use a cookie scoop to portion dough onto prepared sheets about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden. The centers should still look soft; they will continue to firm up as they cool. For slightly larger cookies, increase bake time by 1-2 minutes and watch closely to avoid overbaking.

9-Final Step: Cool and store Cool cookies fully on the sheets before transferring to an airtight container. Cooling on the baking sheet allows the centers to set gently. Store at room temperature for up to 1 week, or freeze baked cookies in a single layer then bag them for up to 2 months. For make-ahead convenience, freeze scooped dough balls and bake from frozen, adding 1-2 minutes to the bake time.