As expected, I bought too many bananas last week and let a few of them get a little too brown (oops?). Instead of going my normal banana bread or banana muffin route, I thought I’d mix it up a little this week and bake up some yummy Banana Peanut Butter Chip cookies. This was my first time making them, but they are totally a recipe I’m going to keep going back too. They were so moist and delicious, they basically tasted like little banana muffin tops of goodness! I may suggest halving the recipe, because this made A LOT of cookies, however…
You will need:
1 cup sugar
½ cup butter
½ cup part butter shortening
1 tspp vanilla
1 cup smashes ripe bananas (I used 3)
½ cup milk + 1 tsp lemon juice (mix together before adding)
1 ½ tsp baking soda
½ tsp salt
3 ¼ cups all-purpose flour
Optional (but as I’ve said before, I always add something extra to my banana treats!): 1 cup peanut butter chips, ½ cup mini chocolate chips
Start by creaming together the sugar, butter, shortening, and vanilla until fluffy. Add in the bananas, and then mix in the eggs. Blend in milk/lemon juice mixture. Add the dry ingredients until just combined, don’t overbeat! Your batter will be fairly loose and sticky. Drop by tablespoons onto a greased cookie sheet. Bake for 9-12 minutes, until slightly golden, and cool completely.
I may have made a ridiculous amount of these, but as far as I’m concerned there’s no such thing as too many banana cookies 🙂 What do you like to make with your too-ripe bananas?