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.
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.
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.
From How Sweet It is and makes about 18-20 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
- Preheat oven to 325 degrees F.
- Cream together the peanut butter, butter, and both sugars. Mix in the egg yolk and vanilla.
- Mix in the mashed banana until combined. Don't worry if it's not smooth, it won't be!
- Slowly stir in the flour, salt and baking soda. Fold in chocolate chips.
- Roll the dough into balls and drop onto baking sheet.
- Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake!
- Cool completely before storing or moving.
