I had a couple bananas left over the other day, and decided to find a recipe to use them in. I decided against breads, as I am kind of sick of banana bread variations. 
I saw these Banana, Peanut Butter, Chocolate Chip Cookies on Pinterest (Originally on How Sweet it is) and thought, YUMMY!! I LOVE peanut butter, and thought that would be an interesting addition.
These were easy to make, and completely moist! As the original creator mentions, the bananas will keep them moist. I was considering changing things up a bit next time I make them. When I do, I can’t wait to let you know how they turned out.
Jeremiah LOVED these cookies, while Noah would not try them. Strange child. I don’t understand my boys sometimes, but I was happy that at least one of them devoured the cookies. My husband loved them as well. Me too.
Mixed the wet ingredients. I used a whisk for all the mixing.
While the recipe said to put in mashed bananas I put them in whole and mashed them in that way. Worked out just fine.
Added the chocolate chips. Then the dry mixture. (I did it in that order, kind of forgot to put the flour in first. Worked out just fine. )
They were so sticky I used two spoons. One spoon to scoop it up, and the other to push it off the spoon onto the pan.
I loved how moist these truly were. The hint of peanut butter was a wonderful touch as well.
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, melted and cooled
- 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
Instructions
- 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. Gradually add in the dry ingredients, mixing with a large spoon 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. It was suggested to let these cool completely before storing them. I agree, they are very moist even when completely cooled.
I have to agree these were great cookies when I tasted one! Noah is missing out! We bought bananas yesterday so I will have to make some over here soon. :O) Thanks for the recipe, Sarah. :O)
Thank you for this recipe. This sounds like an amazing cookie. I love the combination of banana, peanut butter, and chocolate.
Susan Cooper recently posted..Easy Beer Bread: Recipe
Welcome.
I love the combo too!