Listen, these cookies are awesome. Hands down. No beating around the bush. I am going to retire early knowing that I have made the most awesome cookies ever tonight. And while we’re on the topic of awesome. I’d like to dedicate these cookies to one of the most awesome people I know, my bestie, Pantyhose. Pantyhose is not a thing, she’s a person. And if you think sweet and salty is an unbelievable synergy, you haven’t experienced the synergy that has been Pantyhose and Baby July for the past five years. All you need to know about Pantyhose, is she is awesome. Like these cookies. Sweet, awesome, and filled with potassium. And she once decorated the most beautiful cupcake after winning it by jumping up and down and flailing her arms, and then tried to give it to a homeless man.
I had some bananas that were starting to get mushy, so I figured this would be a good time to do some experimenting. Also some of my coworkers require chocolate in all cookies I bake, so I figured banana and chocolate is a delicious combo so why not. Priorities.
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of 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
2 teaspoons vanilla extract
1 1/2 ripe medium bananas, mashed
1 cups milk chocolate chips
3/4 cup peanut butter chips (optional, if you don’t have these, just add more chocolate chips)
Preheat oven to 350 degrees.
Step 1: Melt butter and peanut butter together over low heat. Melt the butter first, then slowly stir in the peanut butter until it is creamy. Let this cool. If you are impatient like me, stick it in the freezer for a few minutes. Also, I got to use my new tiny spatulas today which was exciting.
Step 2: Add in white and brown sugars.
Step 3: Add in vanilla and egg yolk. You’re supposed to leave the egg out so it’s room temperature, but honestly, I’m never that prepared in advance and these turned out fine with a cold yolk.
Step 4: Mash up 1 1/2 bananas. I used two because I like the extra banana flavor. I used a mash potato masher but you can use a fork, or your hands.
Step 5: Add in bananas and mix well.
Step 6: Add in flour, baking soda, and salt. As always I did not sift these. You should if you have patience, but I don’t.
Step 7: Add in chocolate chips and peanut butter chips.
Step 8: The dough was sticky for me, I think because I didn’t actually let the butter cool as much as I should have. So I put the dough in the freezer again for 5 minutes to firm up a bit. Then scoop using a small melon scooper onto a sil-pat or parchment lined cookie sheet.
Step 9: Bake at 350 degrees for about 10-12 minutes.
These are seriously some of the most delicious cookies I have ever made. Perfect for breakfast with the bananas and peanut butter too. I am sure you could add in some oatmeal to this batter if it floats your boat. I’m in a good mood tonight so I’m thinking tomorrow morning some new coworkers can be added to the secret cookie distro list .. so fingers crossed kids.
Welcome to The Salted Cookie! I’m Becca, a Boston-based business consultant by day and a baking ninja in my free time. If you are a lover of all things sweet and salty, you’ve come to the right place.
