Prep 15 mins
Cook 10 mins
These are a good variation to plain peanut butter cookies. They are especially good when chocolate chips are added.
- 118.29 ml butter
- 177.44 ml peanut butter
- 236.59 ml sugar
- 236.59 ml brown sugar
- 177.44 ml mashed ripe banana
- 2 large eggs
- 4.92 ml vanilla
- 591.47 ml flour
- 9.85 ml baking powder
- 4.92 ml salt
- 473.18 ml chocolate chips (optional)
- Cream butter, peanut butter & sugars.
- Beat in banana, eggs & vanilla.
- Stir in flour, baking powder & salt.
- Stir in chocolate chips (optional).
- Drop on greased cookie sheets.
- Press lightly with fork.
- Bake at 375° for 10-12 minutes.
Tried these to use up some very ripe bananas and am tired of banana bread. Used three medium bananas and 1 cup mini dark chocolate chips. I found I had to chill the dough between batches. A very soft, moist cookie -- best to layer with waxed paper as the tops get sticky. I also got 4.5 dozen cookies using my cookie scoop -- bake time for me was 9 minutes per batch.
Yummy and GREAT! Highly recommended, thanks so much for sharing.
I made these cookies exactly as per the recipe, but doubled it, and added a bag of chocolate chips. It made almost 8 dozen large cookies. They were good, but tasted less of banana that I would have liked. I agree with other reviewers in that they were somewhat cakey, but sort of crispy on the outside. I baked them on parchment paper for 12 minutes, and they came out nicely browned on the bottoms. The grandkids loved them. :-)