Here's another awesomely delicious cookie recipe that anyone would love to receive in a cookie swap or as part of the dessert line. I made them a little healthier by using natural peanut butter and light butter, and they were nothing short of delicious.
The banana makes these cookies very moist and the subtle peanut butter paired with the chocolate chips is just divine. I know I'm taunting you with the triple-threat combination, so you should probably do yourself a favor and just go make these yourself. And don't forget to share. Enjoy!
- 2 cups plus 2 tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 tbsp. light unsalted butter, melted and cooled
- 6 tbsp. natural creamy peanut butter, melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 ripe medium bananas, mashed
- 1 cup milk chocolate chips
Preheat oven to 325 degrees F.
Mix the flour, salt and baking soda in a bowl and set aside.
In the bowl of a stand mixer, 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.
Gradually add in the dry ingredients, mixing just until dough forms. Fold in chocolate chips with a spatula.
Shape the dough into the size of a golfball and place on a nonstick baking sheet about 2 inches apart from each other. Slightly pat down each ball of dough.
Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely and then store in an air-tight container.
Source: The Savvy Kitchen
More from food