Oh, yes. I couldn't get through the week without giving you a cookie. And these are a perfectly yummy cookie indeed. They are soft, but not cakey (like these guys), and the neither the peanut butter nor the banana overwhelm in flavor. Dotted with yummy chocolate chips, these are a perfect back to school cookie! Great for lunch boxes or after school snacks, you'll probably have some happy little students (or husbands) on your hands. Whip up a batch and freeze the extras to have a constant stream of delicious cookies with a wonderful combo of flavors--chocolate and peanut butter always win, but throw in banana and you've got a trifecta!
I knew I wanted to include a cookie in this week of banana, so I hunted for something new. I love the idea of adding peanut butter to the batter and sprinkling in chocolate chips just upped the ante. This recipe comes from Jessica at How Sweet It Is. Jessica has lovely photos and delicious recipes--definitely a fun blog to poke around. I made my cookies a bit smaller than Jessica's, so I ended up with about twice as many--certainly not a complaint. While you could use semi-sweet chocolate chips, the milk chocolate is super creamy and perfectly complements the banana and peanut butter, so use them if you can. Hmm, I think I need to go grab another one of these...I'm getting all drooly talking about them!
Peanut Butter Banana Chocolate Chip Cookies
2 cups plus 2 Tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons butter, melted and cooled
6 Tablespoons peanut butter, melted and cooled
1 cup brown sugar, loosely packed
1/2 cup sugar
1 egg yolk, room temperature
2 teaspoons vanilla extract
2 medium ripe bananas, mashed
1 1/4 cups milk chocolate chips
In a medium bowl, whisk together flour, salt and baking soda. Set aside.
In a large bowl, whisk melted butter and peanut butter with sugars until combined. (Note: Melt butter in microwave on high for 30-60 seconds and peanut butter in microwave on high for 30-50 seconds.)
Whisk in egg yolk and vanilla until smooth.
Stir in mashed banana until incorporated.
Gradually stir in flour mixture and mix until the dough comes together and most of the flour is incorporated.
Stir in chocolate chips and remaining specks of flour.
Drop balls of dough (Note: I used a small or teaspoon cookie scoop) onto a parchment or Silpat lined baking sheet, leaving about 2 inches between.
Bake at 325 degrees F for 8-12 minutes, or until edges are set and middle puffs up, careful not to over-bake. Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Cool on pans for a few minutes then remove to wire rack to cool completely.
Store in an airtight container.
Makes 3 dozen cookies.
The Cookie Princess
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