I always kind of like it when we buy a few extra bananas and they end up too overripe to eat. Because then I have the best kind of excuse- an excuse to bake. Usually this situation ends up with a loaf of banana bread or a dozen muffins, but this time I was in the mood for something different. So cookies it was!
What goes better together than bananas and chocolate? Banana, chocolate, and peanut butter, of course. So while these cookies may look like your average chocolate chippers, they are actually packed full of all kinds of fun flavors.
The banana adds a subtle level of flavor that is not overpowering, but is definitely present. And instead of being cakey, like some banana chocolate chip cookies I have had before, these are exceptionally chewy and moist. Your dough will be of the softer side, so plopping the dough into little mounds works better than trying to roll them.
It is a little difficult to tell when these cookies are finished baking, so trust your instincts. They are done when the edges are set but the middles are still puffy. Because of the banana, these cookies will always stay a little soft in the middle, and to me, that's what makes them so darn good.
Peanut Butter Banana Chocolate Chip Cookies
Makes 2 dozen cookies
- 2 cups plus 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons 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 semi-sweet chocolate chips
Preheat oven to 325 degrees F.
Whisk the flour, salt, and baking soda together in a medium bowl and set aside.
In a large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla until smooth. Add in the mashed banana and mix until combined. Gradually add in dry ingredients, stirring with a wooden spoon until a dough forms. Fold in chocolate chips.
Plop the dough into golf ball sized amounts onto a parchment lined baking sheet, spaced about 2 inches apart. Bake for 14-16 minutes, until the edges are set and the middles are puffy.
adapted from how sweet eats