Yesterday, I was feeling blue. It is not important why, because this blog is about food, not colors. So I baked for no reason, because spontaneously stirring butter always cheers me up. Besides, I had ripe bananas that were begging me to turn them into cookies.
If you're new to this blog, back in the day I came up with a recipe for a cookie. It was the first, 'wait-a-minute-I-can-come-up-with-recipes' moment for me. Yesterday, I decided to make them again. Because since I first made them, I now offer printable recipes, and I take better pictures, and I have new followers (I love you). So without further adieu, I introduce to you the Chocolate Chip Peanut Butter Banana Cookie... again.
Chocolate Chip Peanut Butter Banana Cookies
(Makes 2 dozen large cookies)
1 stick unsalted butter, softened
2 ripe bananas
1/2 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup sugar and 1/2 tsp cinnamon, for dusting
Preheat oven to 350 degrees. In a large bowl, mash 2 ripened bananas.
To the bowl, add butter, peanut butter, both sugars, egg and vanilla. Stir to combine.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients to wet, and stir to combine.
Stir in chocolate chips. Place dough in fridge and chill for 30 minutes.
While dough is chilling, combine the sugar and cinnamon for dusting in a small bowl.
Drop dough by large spoonful onto a parchment (or silpat mat) lined baking sheet. Let your chubby-legged assistant help you sprinkle with cinnamon sugar.
Bake for 10 minutes. Let cool.
These taste like banana bread/cookie/muffin/perfection. I'm sirious.