Today was such a lazy, cold, cloudy, Sunday. Just the way I like a Sunday. Nothing to hurry to or for and plenty of time to spend with my mister, Branden. Also, the perfect opportunity to explore a new recipe from the new edition of Better Homes and Gardens 100 Best Cookies. While flipping through the recipes this morning, I spotted and amazing looking chocolate chip peanut butter banana cookie. An instant go. Until Branden and I both notice banana chips in the recipe. Now, don’t get me wrong, I love bananas-especially with peanut butter and chocolate, but banana chips are quite a different story. Too sweet, crunchy, and not fresh—maybe that’s why they don’t do it for me (or Branden). I thought it over and decided that I would just use fresh banana and add a bit of flour to the batter to absorb the additional moisture of the fruit. Perfect.
The recipe is so easy and pretty much mess-free. I simply mixed 16 oz of peanut butter cookie dough with 1.5 cups (calls for 1 cup, but I really like chocolate 😉 ) and two smallish bananas, coated the dough in turbinado sugar, and dropped the dough balls onto a cookie sheet.
Cook for 14 minutes at 375 degrees and…tada! Delicious fresh chocolate chip peanut butter banana cookies!
And yes…I have to dip them in milk. Please try them and let me know what you think. They’re sure to delight. 🙂