1-First Step: Prepare the Dry Ingredients Begin by whisking together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and ½ teaspoon fine sea salt in a medium bowl. This mixes the dry components evenly, which helps the cookies rise and stay chewy. For dietary tweaks, you can substitute gluten-free flour here if needed.

2-Second Step: Cream the Wet Ingredients In a large bowl, cream 8 tablespoons of softened unsalted butter with 2 medium mashed ripe bananas and the sugars 1 cup light brown sugar and ¼ cup granulated sugar until fully combined. This step, which takes about 2-3 minutes with a mixer, incorporates air for a lighter texture. Add in 2 teaspoons vanilla extract and mix well; this is where the flavors start to shine, and you can adapt by using a vanilla bean for extra depth.

3-Third Step: Combine the Mixtures Slowly stir the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the cookies soft. This ensures the dough isn’t tough and allows for that perfect chewy bite. If you’re making this for kids or busy parents, this is a great spot to involve little helpers for mixing.

4-Fourth Step: Add the Chips and Chill Fold in 1 cup chocolate chips and 1 cup peanut butter chips gently into the dough. Cover the bowl and chill the dough in the fridge for 30 minutes; this prevents spreading and improves texture, as noted in the tips. For variations, you could add chopped nuts here to suit different tastes.

5-Fifth Step: Preheat and Shape Preheat your oven to 375°F and line your cookie sheets with parchment paper for easy cleanup. Scoop the chilled dough into even portions onto the sheets; uniform sizing helps with even baking, making about 24 cookies per batch. This step is straightforward and adapts well if you’re baking for a crowd.

6-Final Step: Bake and Cool Bake the cookies for 10-12 minutes until the tops are lightly golden, then let them cool completely on the sheets. This resting time allows them to firm up, resulting in that ideal soft center. Once cooled, enjoy them fresh or store as outlined later these Peanut Butter Banana Chocolate Chip Cookies are egg-free, perfect for allergy-friendly snacking.