Remember those childhood sandwiches, the kind slathered with peanut butter and dripping
with globs of delicious jelly, jam, or sometimes mashed banana? Ooey, gooey, deliciousness,
right? Like the main character in my children's book, peanut butter is one of my favorite foods.
In this recipe, I combine two of my childhood favorites (peanut butter and bananas) with
a new player: chocolate/peanut butter chips. The result is a cookie reminiscent of those
childhood sandwiches, and a treat your children will want more of.
Absolutely Delicious Peanut Butter Banana Chocolate Chip Cookies
By Debbie Roppolo
Prep time: 15 min. Baking Time: 12 min.
1/2 cup salted butter (1 stick; softened)
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup creamy peanut butter
3/4 cup mashed banana (about 1 whole banana)
3/4 cup dark brown sugar
1/2 cup white sugar
2 large eggs
1 tsp. real vanilla
1 cup Tollhouse peanut butter/chocolate chips
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt into a large bowl. Set aside.
In a mixer, blend together butter and peanut butter on low speed for
approximately 2 minutes.
Add sugars and process until well combined. Add banana and
continue to blend for approximately 2 more minutes.
Add eggs, vanilla and blend until eggs are well beaten and stirred
into the mixture.
While the mixer is running, pour in chocolate/peanut butter chips,
and process until the chips are completely stirred in.
**Stop the mixer and add flour/salt/baking powder combination.
Mix until dough forms. (It will appear very soft)
Chill dough for 15 minutes.
After the dough is ***chilled, drop by tablespoonfuls
(I use a small, 2 diameter, ice cream scoop), 2 inches apart
on a lightly greased cookie sheet, and flatten the dough slightly
with a fork.
Bake at 350 degrees for *8 to 12 minutes, or until cookies are
golden brown.
Cool 2 minutes, then transfer to a wire rack to complete the
cooking process.
Notes:
**This is optional. I have nerve damage in my right arm,
so my coordination is off.
**I suggest keeping the dough chilled between batches.