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Peanut Butter Banana Chocolate Chip Cookies

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Soft and tender peanut butter banana chocolate chip cookies with a slightly cakey texture, rich peanut butter flavor, and melty chocolate in every bite.

Ingredients

1/2 cup unsalted butter (112 grams), softened to room temperature

1/2 cup peanut butter (120 grams)

1/2 cup brown sugar (105 grams)

1/2 cup granulated sugar (100 grams)

1 large egg yolk

1 1/2 teaspoons vanilla extract

1/3 cup mashed banana (about 1 small banana)

1 1/2 cups all-purpose flour (188 grams)

3/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chocolate chips (about 270 grams)

Instructions

  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or baking mats.
  2. In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Mix in the egg yolk, vanilla extract, and mashed banana until fully combined.
  4. Reduce mixer speed to low and mix in the flour, baking soda, and salt until just incorporated.
  5. Stir in about 1 1/4 cups of the chocolate chips. The dough will be soft and sticky.
  6. Form dough into balls about 1 1/2 tablespoons each and place 2 inches apart on prepared baking sheets. Gently press down slightly if desired.
  7. Bake one sheet at a time for 8–11 minutes, until the tops look set and edges are lightly golden.
  8. Press remaining chocolate chips onto the tops immediately after baking.
  9. Cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Notes

Chill the dough for 20–30 minutes if it feels too sticky.

Do not overbake to keep cookies soft and tender.

Natural peanut butter can be used if well stirred.

Cookies freeze well, both baked and as unbaked dough balls.

Microwave for 8–10 seconds to refresh and soften.

Nutrition

Find it online: https://chocolatecoveredamy.com/peanut-butter-banana-chocolate-chip-cookies/