I usually buy bananas as part of my weekly grocery trip. Sometimes my kids are great at making sure there are no bananas left but sometimes they end up getting to the point that no one wants to eat them. They start to turn brown, gasp. However, this means it is the perfect time to make a recipe using them like these peanut butter banana chocolate chip cookies.
There’s always banana bread or banana cake to make with them. However, I decided to find some new items to make. Â I actually found a few so I am sharing them all this week.
I looked around for a cookie recipe but most looked more like a cake type cookie. Then I found a recipe that said it was more like a regular cookie. After a few adjustments this is the recipe that I came up with.
My daughter was the one who most loved with these cookies. She ate a majority of the batch. They will look underdone when you take them from the oven, but just give them some time. As they cool, they become perfect. They also stay nice and soft for days. The combination of the peanut butter, banana, and chocolate work well in this cookie!
Peanut Butter Banana Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened
- 6 Tbsp peanut butter
- 1/2 cup sugar
- 1 1/2 ripe bananas
- 1 egg yolk
- 2 tsp vanilla
- 2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 325 degrees.
- In a bowl, beat together butter, peanut butter, sugar and banana until smooth. Bits of banana are ok though.
- Then beat in the egg yolk and vanilla until combined.
- Blend in the flour, salt, and soda just until combined.
- Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop golf ball sized balls of dough onto the baking sheet, place 2 inches apart.
- Bake for 14-18 minutes until the edges of the cookie turn golden brown. The center of the cookie can look under done. Don’t worry.
- Allow the cookies to cool on the sheet for 2 minutes and then cool completely on a rack. This aren’t the kind of cookie you eat warm, they will be doughy. However, if you allow them to cool completely they will be perfect. Makes 2 dozen.
Recipe adapted from How Sweet It Is.
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