Two times the peanut butter candies make these soft Banana Reese's Cookies a delicious choice for the cookie jar.
(photos updated June 2016)
Happiness is...
*cool summer mornings where you need a blanket to snuggle under
*little hands reaching for yours when you go for a walk
*hearing your kids playing and getting along...for a while anyway!
*kissing your husband
*going to Goodwill and finding fun photo props
*making and eating marshmallow Reese's brownies
*fun baking supplies in the mail
*planning a party with your daughter
*doing what you love
*finding boxes full of baking bananas at the grocery store
*baking cookies (or anything for that matter)
*REESES in any shape or form!!!!!
*combining bananas and Reeses into the best cookie ever!
Seriously these cookies were amazing!
Chocolatey, fudgey, banana bread like, chock full of peanut butter cups, and Reese's pieces...
do I have you convinced you NEED to bake these cookies in the very near future???
I had to break out the stretchy pants after these because I Could.Not.Stop!!!
One after the other kept going into my mouth,
and I didn't even care...seriously that's what the pants were for!
You did see how many peanut butter cups and pieces are in these, right?
Don't mess with my and my Reese's...
and after seeing that my most popular recipes involve peanut butter and Reese's of some sort...
I'm thinking you guys like those candies just as much as I do!
So, really, these cookies were for you. I'm such a giver!
I just had to taste test them to be sure they were ok for you. (hee hee)
And now that there are no cookies left...I guess you better go bake your own...
and then go hide in a closet with a big plateful
because after you taste these banana Reese's cookies...
you won't want to do anything but stuff your face with them.
(original photo from June 2012)
Recipe
Banana Reese's Cookies
Yield:
24 cookies
Prep Time:
15 minutes
Cook Time:
11 minutes
Total Time:
26 minutes
These soft and chewy Banana Reese's Cookies are loaded with 2 times the peanut butter candy goodness! These cookies stay soft for days!
Ingredients
- 1 chocolate cake mix
- ½ cup butter, softened
- ½ cup mashed ripe banana
- 1 teaspoon vanilla
- pinch of salt
- 1 - 8 ounce bag Reese's Peanut Butter Cup Minis, cut in half
- ½ cup + 2 Tablespoons Reese's Pieces, divided
Instructions
- Preheat the oven to 350 degrees.
- Mix together the cake mix, butter, banana, vanilla, and salt until a soft and sticky dough forms.
- Stir in 1 cup peanut butter cups halves and ½ cup Reese's Pieces very carefully.
- Refrigerate the dough for 30 minutes to an hour and then drop 24 spoonfuls onto a baking sheet. Use your fingers to form into a ball.
- Press the remaining peanut butter cups and Reese's Pieces into the tops of the dough balls.
- Place the cookie sheets in the oven bake for 11-12 minutes. Do not over bake.
- Cool the cookies on the baking sheet for 2 minutes and then remove to a sheet of parchment paper on the counter to cool completely. Store in an air tight container after they have completely cooled.
Notes
*The original recipe called for regular peanut butter cups chopped up, but those break apart very easily in the cookie dough. When I redid the recipe and photos, I used the minis because they stir in better. Either one is fine and tastes great.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 81mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
Still craving more Reese's?
Jenny says
We just made these using Pilsbury Devil's Mix, 60% cocoa chocolate chips and Reese's Pieces- oh my chocolate overload. I am in love.
Jocelyn Brubaker says
Oh boy, that combo with all the dark chocolate sounds awesome!!! I am so glad to hear you guys enjoyed them 🙂
casey says
would love to try these but to you make the cake mix how its supposed to be made then add everything or just add the cake mix and not the eggs or whatever to make a cake... sorry just want to make sure i do it right
Jocelyn says
Hi, Casey. You will be only using the dry cake mix. Do not make the cake mix like the box says or it won't hold up! If you have any other questions, definitely ask:-)
matt&melissa says
I tried these and they did not turn out well at all. They have a weird doughy texture :/
Jocelyn says
Oh Melissa I am so sorry to hear this. I have made them a few times and each time has been fine. Did you try baking them a little bit longer? I know ovens are all different:-(
Becky says
Hi there! I just made these and they are super yummy. However, mine were consistently gooey also, no matter how long I baked them. After cooling on the racks they solidified a little more, but still slightly mushy. I didn't want to bake them anymore in case it burned them. I'm not sure what I could have done differently. Do you mind sharing what kind of cake mix you used? Maybe that has something to do with it? Either way, it won't stop me from eating them! Thanks for sharing 🙂 I also have my own site... http://www.theoptimisticbaker.com Feel free to check it out some time! I'm always pinning recipes from this site 🙂
Jocelyn Brubaker says
Hi, Becky. I just used a generic cake mix...that shouldn't have made any difference. I just made these again using a caramel cake with caramel pieces and they worked fine too. Maybe just bake them a minute or two longer...all ovens bake slightly different.
Christine says
These cookies look so good! Banana + Chocolate - what a combination!
Cheerios and Lattes says
These look absolutely delish, my husband already told me to put it on the list of things to make. Thank you for sharing with us on Saturday Show and Tell. I hope you'll join us again this week!
-Mackenzie
http://www.cheeriosandlattes.com
Nicole {WonkyWonderful} says
These look amazingly delicious! I am sooo gonna try this recipe. Thanks for stopping by my blog & have a great day 🙂