There was no way I was making a peanut butter banana cookie and not adding chocolate! Just no way. The peanut butter, banana and chocolate combination has long been my preferred trio of ingredients. So if I'm making something that was originally just peanut butter and banana flavored, I'm
But maybe that's just me and my chocolate obsession. Let's move on.
These cookies were one of my weekend projects. Another weekend project was to get a whole lot of homework done [four weeks till graduation = loads of homework] annnnd I got hardly any done. Instead, I spent time with people that are near and dear to my heart and did fun things like go bowling [I'm so bad it's unreal] and play tennis at midnight [which requires you to smash quarters into the barely working lights which ends up being quite entertaining]. Oh! And I helped decorate this incredible cake.
I also ate a lot of cake scraps. And that's always a plus.
But let's talk about the reason we're all here - the food. These Peanut Butter Banana Cookies are a really delicious hybrid - think peanut butter cookie meets fresh banana bread. It's as incredible as it sounds. And then I went and dipped each of these cookies halfway into some melted chocolate which really takes the cookies to a whole other level.
I do feel the need to dedicate an entire paragraph to the texture of these cookies though. It's weird because I really can't find a way to describe it accurately to you. Because of the banana bread-like element, these cookies are definitely more cakey than the typical chewy cookie, BUT the peanut butter cookie element adds plenty of chewiness. So the resulting cookie is somewhere between cakey and chewy and it somehow works. I didn't think it would work [because generally, I'm the chewy-cookie-or-no-cookie type], but it did and it's delicious and really, that's pretty much all you need to know.
Go ahead and whip these up asap!
Prep Time: 25 minutes Total Time: 45 minutes
Cook Time: 10 minutes Yield: 3 dozen cookies
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup mashed ripe banana
2 teaspoons vanilla extract
3/4 cup chocolate chips
2-3 teaspoons canola oil
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a bowl, whisk together flour, baking powder, cornstarch, salt and baking soda; set aside.
In a large bowl, cream butter and brown sugar until fluffy. Add peanut butter, egg, mashed banana and vanilla extract and mix until combined. Slowly add in dry ingredients and mix just until combined.
Roll the dough into 1" or 2" balls. Place on baking sheets. If desired, press down with a fork to create a crisscross pattern. Bake for 8-10 minutes or until set and golden brown. Cool completely.
Meanwhile, melt chocolate chips in 30-second increments in the microwave until melted. Add canola oil and stir until smooth. Dip each cookie halfway into the melted chocolate and then place on a piece of wax paper until chocolate is set. Store in an airtight container.
Down these with a glass of milk for optimum enjoyment.