Peanut Butter Banana Cookies

One or two large 13 x 18” baking sheets, parchment paper, electric mixer

Total time
45 minutes

40 - 2.5” cookies

Peanut butter and banana are like milk and cookies, they were made for each other!  Crispy on the outside, soft and moist on the insideIrresistible! 


  • 2 pouches GoGo squeeZ® Apple Banana Fruit Sauce
  • 2/3 cup margarine
  • 1 cup granulated sugar
  • 1 egg
  • ½ cup smooth peanut butter
  • 1 ½ cups all-purpose flour
  • ¼ cup corn starch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup icing sugar for dusting


Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Using an electric mixer, beat margarine and sugar together until pale and fluffy. Add in egg and beat to combine. Next, add in fruit sauce and peanut butter, combining well.
In a separate bowl combine flour, corn starch, baking soda, and salt. Gradually add dry ingredients to wet batter and mix at low speed until evenly combined.
Using a small cookie scoop, drop heaping tablespoonfuls onto cookie sheet spaced 2” apart (12 cookies to a sheet). Lightly dust the tops with icing sugar, then, using a fork, flattened out the cookies creating a criss-cross pattern. *TIP* if your fork is sticking to the dough, dip it in a little icing sugar to prevent sticking.
Bake for 9-11 minutes, until edges are golden brown. Remove from oven and allow to cool on baking sheet 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.
*TIP* This dough can be a little sticky, sprinkling the cookie dough with a little icing sugar and dipping your fork in it, before flattening the cookies down helps to prevent sticking to the fork.