Peanut Butter & Banana Chocolate Chip Cookies…*
… to rescue those ripened, neglected bananas in your fruit bowl
Do you ever find yourself craving bananas one day and before you know it, they’ve turned brown? I do it more often than I’d like to admit. They are so beautifully tempting at the grocery store—staring me down across the produce section. At $0.44/pound, I feel guilty not buying them. This time, my excuse is that I wasn’t home often enough to realize they were sitting in the fruit bowl waiting to be sliced and mixed into my bowl of cheerios, or smeared with chunky peanut butter. I felt bad when I finally found them, all curled up and brown. I did the next best thing I could—I made cookies :)
These peanut butter & banana chocolate chip cookies are crisp on the outside and chewy on the inside. They were so good—so easy to make and delicious! I mean honestly, banana, peanut butter, and chocolate can never be wrong together.So next time you neglect your bananas, don’t fret. Just pull out your KitchenAid and get to baking ;)
… to rescue those ripened, neglected bananas in your fruit bowl
Do you ever find yourself craving bananas one day and before you know it, they’ve turned brown? I do it more often than I’d like to admit. They are so beautifully tempting at the grocery store—staring me down across the produce section. At $0.44/pound, I feel guilty not buying them. This time, my excuse is that I wasn’t home often enough to realize they were sitting in the fruit bowl waiting to be sliced and mixed into my bowl of cheerios, or smeared with chunky peanut butter. I felt bad when I finally found them, all curled up and brown. I did the next best thing I could—I made cookies :)
These peanut butter & banana chocolate chip cookies are crisp on the outside and chewy on the inside. They were so good—so easy to make and delicious! I mean honestly, banana, peanut butter, and chocolate can never be wrong together.So next time you neglect your bananas, don’t fret. Just pull out your KitchenAid and get to baking ;)
The Ingredients…*
(Recipe adapted from Bitchin’ Camero)
3/4 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup peanut butter, room temperature
3/4 cup natural cane sugar
1/2 cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup ripe banana, mashed
1/2 cup chocolate chips
1 tablespoon sugar, for sprinkling on cookies
(Recipe adapted from Bitchin’ Camero)
3/4 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup peanut butter, room temperature
3/4 cup natural cane sugar
1/2 cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup ripe banana, mashed
1/2 cup chocolate chips
1 tablespoon sugar, for sprinkling on cookies
The Instructions…*
(Makes about 3 – 4 dozen cookies)
(1) Preheat oven to 350° F
(2) In a large bowl, combine the flour, the baking soda, the baking powder, and the salt; Set aside
(3) In a large bowl, beat the butter and the peanut butter together until fluffy; Add the sugars and beat until smooth
(4) Add the egg and mix well. Then, add the milk and the vanilla extract
(5) Finally, add the flour mixture and beat thoroughly; Stir in the mashed banana and chocolate chips
(6) Place sprinkling sugar — the remaining tablespoon — on a plate; Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion
(Makes about 3 – 4 dozen cookies)
(1) Preheat oven to 350° F
(2) In a large bowl, combine the flour, the baking soda, the baking powder, and the salt; Set aside
(3) In a large bowl, beat the butter and the peanut butter together until fluffy; Add the sugars and beat until smooth
(4) Add the egg and mix well. Then, add the milk and the vanilla extract
(5) Finally, add the flour mixture and beat thoroughly; Stir in the mashed banana and chocolate chips
(6) Place sprinkling sugar — the remaining tablespoon — on a plate; Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion
(7) Bake for 10 to 12 minutes (Do not over bake—cookies may appear to be underdone, but they are not)
(8) Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely…enjoy! :)
(8) Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely…enjoy! :)