Lovin' From the Oven

Archives for December 2012

Day 7: Peanut Butter Banana Chocolate Chip Cookies

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Day 7 of my 12 days of cookies: Peanut Butter Banana Chocolate Chip Cookies. Bananas are a great tool in baking. They hold desserts together, lock in moisture, add a touch of sweetness, and guarantee a soft and chewy texture.

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Last time I used bananas in a cookie, I was into making vegan desserts. I was using the banana to replace eggs in a chocolate chip cookie. Can you believe that post was five years ago?! I was taking pictures at night in my dark lit kitchen on a paper plate. Luckily, we’ve progressed a bit since then. I’ve added some real plates to my kitchen cabinets.

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This cookie is extremely soft. It’s also very sweet. With all the sugar, banana, and peanut butter, it’s bound to be. I would cut down on the sugar the next time I made these. Also, the more ripe the bananas are, the sweeter the cookie is going to be.

These cookies need quite a bit of time to set. Let them sit out for a while before doing anything with them, as they’re fragile when they’re warm.

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From How Sweet It is and makes about 18-20 cookies.

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Day 7: Peanut Butter Banana Chocolate Chip Cookies

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons of unsalted butter, melted and cooled
  • 6 tablespoons of creamy peanut butter
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 ripe medium bananas, mashed
  • 1 1/4 cups milk chocolate chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream together the peanut butter, butter, and both sugars. Mix in the egg yolk and vanilla.
  3. Mix in the mashed banana until combined. Don't worry if it's not smooth, it won't be!
  4. Slowly stir in the flour, salt and baking soda. Fold in chocolate chips.
  5. Roll the dough into balls and drop onto baking sheet.
  6. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake!
  7. Cool completely before storing or moving.
https://lovintheoven.com/day-7-peanut-butter-banana-chocolate-chip-cookies/

Day 6: Thick and Chewy Chocolate Chip Cookie Bars

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Day 6 of my 12 days of cookies: Thick & Chewy Chocolate Chip Cookie Bars. As always, I have to have a non-traditional cookie in my 12 days of cookies. It’s just a cookie in a different form.

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Basically, these are the lazy person’s chocolate chip cookie. No refrigerating the dough, no forming them into equal circular portions, and no baking each batch one at a time. Just mix the dough together in one bowl, dump it all into a pan, and BAM! You’re done. No cooling racks, no spatula to carefully remove the cookies from the baking sheet, and no waiting for the pan to cool down before putting another batch in the oven.

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I tend to like my desserts a bit under baked, so I left the middle of the pan a bit gooey.

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Oh, I guess the outside may have been a bit gooey as well, too.

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If you under bake them like I did, try to resist cutting into them right away. Let the bars sit for at least an hour after pulling them out from the oven so they can set. Trust me, it’s worth it. Otherwise, the dough will get stuck to your knife, your knife will end up pulling up half the dough from the middle of the pan, and you’ll end up with one pile of semi baked cookie dough.

I’m not saying that’s a bad thing.

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Heck, I’d throw some ice cream on top and call it a day.

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From Mel’s Kitchen Cafe and makes a 9X13-inch pan of bars (I halved the recipe and baked it in an 8×8 pan).

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Day 6: Thick and Chewy Chocolate Chip Cookie Bars

Ingredients

  • 2 1/8 cups (10 1/2 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup (7 ounces) light brown sugar
  • 1/2 (3 1/2 ounces) cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

Directions

  1. Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, leaving excess foil hanging over the side.
  2. In a mixing bowl, mix together the butter and sugars. Add the egg, egg yolk, and vanilla.
  3. Gradually stir in the flour, salt, and baking soda until just combined.
  4. Fold in the chocolate chips.
  5. Even spread the batter into the prepared pan.
  6. Bake for 24-28 minutes, until just golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
https://lovintheoven.com/day-6-thick-and-chewy-chocolate-chip-cookie-bars/

Day 5: Chewy S’mores Cookies

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Day 5 of my 12 days of cookies: Chewy S’mores Cookies. Ah, yes… another version of s’mores cookies to add to my ever growing list. There’s the bar version, the plain version, the decadent version, and the s’mores with the cookie dough added in.

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This cookie recipe uses those little marshmallows that you add into hot chocolate rather than your usual soft mini marshmallows that you use for making rice crispies. I’m such a sucker for those hot chocolate marshmallows. I’ll fill half of my cup with them before adding the hot chocolate. It’s a tad ridiculous.

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They’re actually the most perfect ingredient to use for cookies since they won’t burn right away and hold their shape. They don’t melt, either, which could be a pro or con for some.

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I’ll take my s’mores any way I can have it, thank you very much.

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Recipe from Kevin and Amanda and makes 2 dozen cookies.

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Day 5: Chewy S’mores Cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs (7 full graham cracker sheets)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
  • 1 cup Jet Puffed Mallow Bits

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugars. Add the egg and vanilla and mix well.
  3. Slowly stir in the graham cracker crumbs, flour, baking powder, and salt until just combined.
  4. Add the chocolate and marshmallows, stir.
  5. Drop 1 1/2 tablespoon sized scoops of dough onto baking sheet and bake for 10-12 minutes.
https://lovintheoven.com/day-5-chewy-smores-cookies/

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