I had an overripe banana that needed some loving and instead of the usual banana bread (too similar to cake – going on a cake hiatus for now), I had a craving for cookies. These cookies can be prepared in one bowl which is great since that means less clean up!
Chris and I got back from our road trip last week and we’re just getting back into the swing of things. I still have more pictures I want to share but things have been particularly busy. This article from The Bold Italic on why San Franciscans are so busy is really funny. The excuses are true! Not going to lie I’ve used them before…
I used chunky peanut butter instead of the creamy peanut butter the recipe originally calls for. I just love the texture from the peanuts. And the banana keeps the cookie really moist. We brought some on our road trip and the cookies tasted great almost a week later.
Peanut Butter Banana Chocolate Chip Cookies
Makes about 2-3 dozen cookies, depending on size
Recipe slightly adapted from How Sweet It Is
- 8 tablespoons butter, melted and cooled
- 6 tablespoons chunky peanut butter, melted and cooled
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg yolk, room temperature
- 2 tsp vanilla
- 1 ripe banana, mashed
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
*Add in mashed banana.