There is only one thing worse than having to stare at these cookies through your screen.
And that’s listening to me rave about how incredible they taste.
Or… I suppose it could be worse — I could remind you yet again that peanut butter and chocolate (the truest of pairings) get even better with banana. But I won’t be obnoxious about it. Much.
These cookies combine three of my favorite flavors. I baked them in the morning and then proceeded to eat them for a perfectly balanced lunch, dinner, and several snacks in between.
…or maybe four snacks.
I tried the classic strategy of leaving them on the counter, hoping my husband — who claims he doesn’t like banana baked goods because he only eats bright green bananas — would take the bait. I fibbed when he asked “what’s in those cookies?” (“Just chocolate chips. Your favorite.”) but he didn’t bite. So the cookies lasted for days. By late Saturday night I threw the last two away (still in the bag), only to fish one out the next afternoon. Apparently I have no willpower.
Help me.
One important note: these aren’t cakey banana cookies. I’ve made traditional banana chocolate chip cookies before, which often turn out cake-like, but these are different. They’re soft with just the right chew, and they stay tender for a long time — or at least for the few hours they survive in my house before disappearing.
Peanut Butter Banana Chocolate Chip Cookies
Makes about 18–20 cookies
Ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled
- 6 tablespoons 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 milk chocolate chips
Preheat the oven to 325°F (163°C).
In a bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, whisk the cooled melted butter and cooled peanut butter with both sugars until combined. Whisk in the egg yolk and vanilla until smooth. Add the mashed banana and stir until combined — the batter will be a little lumpy from the banana.
Gradually add the dry ingredients, stirring with a large spoon until a dough forms; you can use your hands to bring it together if needed. Fold in the chocolate chips.
Shape dough into balls about the size of golf balls (or your preferred size) and place them about 2 inches apart on a nonstick baking sheet. Bake 10–12 minutes, until the edges are golden and centers look puffy — don’t overbake. Let the cookies cool completely before storing.
These are best stored in a sealed container once fully cooled; the banana keeps them wonderfully soft.
Next time I’m seriously considering bacon — then they’ll truly be a complete meal of all my favorite things.