You can use either creamy or crunchy peanut butter in this recipe depending on your preference. I love the crunchy peanut butter because of, well, the crunch. I thought it would offset the mushy banana and melted chocolate chips nicely. If you're anything like me, you still have some leftover Easter chocolates that you forgot about, so I chopped them up and threw them in these cookies. Chocolate chips would work just as well too.
When you begin to mix the wet and dry ingredients, it will take a while to come together (at one point, I was even using my hands) but keep at it! After a while, it will come together and you will have a nice, creamy batter.
These cookies are heavenly. They fall in that category between cookie and cake; the inside is chewy and soft and the outside is slightly crispy. And these cookies will stay soft for days (not that they'll be around that long...). Plus, they have some of the most delectable flavors around - peanut butter, chocolate, and banana - all in one cookie! For those of you that get turned off by peanut butter cookies (myself included), do not fret - the peanut butter taste isn't that strong. The cookie isn't terribly sweet, which is a great and terrible thing at the same time because you can literally eat them for breakfast. And then again for dessert. And in between lunch and dinner. And breakfast and lunch. Believe me, you'll be letting your bananas go ripe just for an excuse to make these cookies!
Peanut Butter Chocolate Chip Banana Cookies
Yield: about 30 cookies
Bake Time: 10 – 12 min per pan
- 8 tbsp butter
- 1/3 c peanut butter
- 2 c + 2 tbsp flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 c brown sugar
- ½ c granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 2 small ripe bananas, mashed
- 1 c small chocolate chips
Preheat oven to 325F. Line a baking sheet with a silicone mat or parchment paper.
In a saucepan over low heat, melt the butter and the peanut butter. Set aside to cool.
Sift together the flour, baking soda, and salt. Set aside.
In a separate bowl, whisk together the melted butter, melted peanut butter, brown sugar, and granulated sugar until well combined. Whisk in egg yolk, vanilla extract, and mashed banana until combined. Add the dry ingredients about ½ c at a time, combining completely after each addition. Fold in the chocolate chips.
Spoon dough onto prepared baking sheet and bake for 10 – 12 min, or until the edges are golden. Allow to cool on pan for about 5 min and then transfer to a wire rack to cool completely. Store in an air-tight container.
Adapted from: How Sweet Eats