If you really like banana, I don't know if this will live up to your expectations. It wasn't super banana-y. I don't know if it's because I got cheapy banana chips (is there a difference in brands?), or what, but I hardly tasted banana at all.
- 1 cup peanut butter
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (4 oz) unsalted butter, at room temperature
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/3 cup (about 1 1/2 oz) all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup roasted peanuts, chopped, plus more for topping
- 1/3 cup dried banana chips, chopped
- 1/3 chocolate chips, plus more for topping
Grease 2 large baking sheets with cooking spray, or line with parchment paper. Beat together peanut butter, granulated sugar, light brown sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth, about 3 minutes. Add egg and vanilla; beat on medium until combined, about 1 minute. Add flour, salt, baking powder and baking soda; beat on low until just combined.
Preheat oven to 375 degrees. Add peanuts, banana chips, and chocolate chips to dough; beat on low just until incorporated, 30 seconds.
Scoop 1/4 cup mounds of dough onto baking sheets 3 inches apart. Pat down tops slightly to create 2-inch disks; top with extra peanuts and chocolate chips. Bake until edges are golden but centers are still soft, 10-11 minutes. Cool on baking sheets 10 minutes; remove to wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
NOTE: As you may be able to tell from the fact that your dropping 1/4 cup batches of dough on the cookie sheet, these are HUGE cookies. Feel free to make them smaller and just watch the timing on the baking.
Serves 12
Prep Time: 20 minutes
Total Time: 50 minutes
Recipe from People Magazine
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