Wednesday, October 28, 2015

Chocolate Peanut Butter Banana Cookies

I am headed to Wisconsin this morning until Tuesday for the funeral of my cousin, Jeff.  We grew up across the street from each other.  He died unexpectedly this past week of a heart attack, one day shy of his 51st birthday.   I will resume my blog again next week.

This is another recipe I made with excess bananas. I doubled the recipe and sent them to work with Jenna. They are a very soft cookie(I think if you add more flour, they would have been firmer), but were quite tasty.

Chocolate Peanut Butter Banana Cookies

Momontimeout via ebay.com

2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1 tsp salt
1/2 cup (1 stick) unsalted butter, softened
2 ripe bananas, peeled
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 cup chocolate chips
1 cup peanut butter chips


Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined. Stir in the flour mixture just until combined. Stir in chips.

Refrigerate dough for 30 minutes.

Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.

Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.

Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top. Let cookies cool completely on cookie sheets.

 Store in airtight containers for up to a week.

 

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