I’ve started to obsess over bananas. Ever since I stepped out of the realm of banana bread and figured out I could bake things other than quick bread with bananas, I find myself buying bananas simply in hopes that my daughter will ignore them long enough for me to bake with them. It all began with these amazing Banana Whoopie Pies I made a few months back. Wow, were those good. I still dream about them sometimes… Well, anyways they were my end all with the traditional banana bread.
As I was sitting in my kitchen nook the other day… staring at my counter bananas…wondering what to do with them… it hit me! I remembered featuring some peanut butter-banana cookies on “This Weeks Delish” one weekend forever ago. I immediately took to my computer and ran a speedy Google search. BAM. Instant hit. Thank you Jessica! (She’s always so dependable). She is able to come up with dozens of cookie flavors and consistently provide the beloved chewy texture. She must know the key to un-locking the chew in cookie recipes… I’m envious. But luckily for us, she is so sweet to always share her success with us! I just don’t know how she is able to take typically cakey cookie ingredients like pumpkin and banana and make them chewy. I am in awe at her talent.I made this for a church luncheon type event that I go to weekly. I always try to make something delicious for it that I can simultaneously use on my blog. It’s a good way to “kill two birds with one stone”, so to speak. Well, these cookies were a mega hit. GONE! Impressively delicious I would say. I even had one women stand up right in the middle and yell “Who made these cookies!??!” And as I was pointed out, she enthusiastically yelled to me “These cookies are the bomb!”. So there you have it- these cookies are THE bomb.
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons of unsalted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup loosely packed brown sugar
- ½ cup granulated sugar
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1½ ripe medium bananas, mashed
- 1¼ cups milk chocolate chips
- Preheat oven to 325 degrees F.
- Mix the flour, salt and baking soda in a bowl and set aside.
- In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Add in the dry ingredients, folding with a spatula until a dough forms. Fold in chocolate chips.
- Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then serve.
adapted from How Sweet It Is