My SO brought home a pile of very ripe bananas on Friday for me to bake with. After the weekend plans slowed down on Sunday, I made my favourite banana chocolate cookies and then my SO requested I add peanut butter to the recipe which I thought was a great idea so I did it! The result was fantastic. I made 3 dozens of each and froze a bunch. Well, honestly only the banana-choco ones made it to the freezer, by the time the peanut butter ones were cooled enough to package, there were 7 left…out of the 3 dozens I had just made. So apparently they are THAT good!
- 2 1/4 cups of whole wheat flour (you can use all-purposed, my stomach just prefers whole wheat and I get the same texture)
- 2 tbsp of baking powder
- 1/2 tsp of salt
- 1/4 tsp of baking soda
- 1 cup of sugar
- 1/4 cup of butter
- 1/4 cup + 1 tbsp of peanut butter (I use natural PB)
- 2 large eggs
- 1 tsp of vanilla (I used Almond Rum this time)
- 3/4 cup of semi sweet chocolate chips (you can leave the choco out – I made a batch without and a batch with)
- 1 cup of ripe bananas (roughly 2 bananas)
- Crushed peanuts to decorate the top of the cookies
- Mix flour, baking powder, salt and baking soda into a large bowl. Set aside.
- Mix sugar, butter, eggs and vanilla (or flavoured rum!) into a small bowl.
- Combine the wet to dry ingredients. Mash the bananas and add to the mixture.
- Mix together. Add the chocolate chips and mix until well blended.
- Place 1 tbsp of mix on parchment paper, sprinkle crushed peanuts and bake at 350°F for 10-12 minutes.