Peanut Butter Banana Chocolate Chip Cookies
Peanut Butter Banana Chocolate Chip Cookies is a dessert that serves 24. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 191 calories. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, flour, peanut butter chips, and a few other things to make it today. It is brought to you by Oh Sweet Basil. 87 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 53 minutes. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). Chocolate Chip Peanut Butter Banana Cookies, Chocolate Chip Peanut Butter Banana Cookies, and Peanut Butter Chocolate and Banana Chip Cookies are very similar to this recipe.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 8 minutes
Ingredients:
1 Teaspoon Baking Soda
1 cup Mashed Overripe bananas
¾ Cup Brown Sugar
1 cup Mini Chocolate Chips
1 Tablespoon Corn Starch
¼ Cup Creamy Peanut Butter
2 cups Flour
1 cup Peanut Butter Chips
½ Teaspoon Salt
¼ Cup Sugar
¼ Cup Butter, unsalted and room temperature
1 Teaspoon Vanilla
Equipment:
baking paper
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 375 degrees.Line a baking sheet with parchment paper, a silpat or spray lightly with nonstick cooking spray.In a medium bowl, whisk together the flour, baking soda, salt and corn starch.In the bowl of a standing mixer, add the butter and peanut butter and beat for 20-30 seconds. Add the sugars and beat for 3 minutes to incorporate in the air. Add the vanilla and mix to combine.Starting with the flour mixture, and with the mixer on low speed, alternate adding the flour and banana, ending with the banana.Fold in the chocolate and peanut butter chips.Scoop heaping tablespoons onto the baking sheet and cover well with saran wrap. Refrigerate for 30 minutes or up to one day. You can also freeze the dough at this point and there's no need to defrost for baking, just add on a couple of minutes and watch closely.Remove from the fridge and bake for 8-10 minutes or until fluffy and lightly golden, not brown or they will be dry.
Step by step:
1. Preheat the oven to 375 degrees.Line a baking sheet with parchment paper, a silpat or spray lightly with nonstick cooking spray.In a medium bowl, whisk together the flour, baking soda, salt and corn starch.In the bowl of a standing mixer, add the butter and peanut butter and beat for 20-30 seconds.
2. Add the sugars and beat for 3 minutes to incorporate in the air.
3. Add the vanilla and mix to combine.Starting with the flour mixture, and with the mixer on low speed, alternate adding the flour and banana, ending with the banana.Fold in the chocolate and peanut butter chips.Scoop heaping tablespoons onto the baking sheet and cover well with saran wrap. Refrigerate for 30 minutes or up to one day. You can also freeze the dough at this point and there's no need to defrost for baking, just add on a couple of minutes and watch closely.
4. Remove from the fridge and bake for 8-10 minutes or until fluffy and lightly golden, not brown or they will be dry.
Nutrition Information:
covered percent of daily need
