I used to make banana bread often. But since I have started making an effort to eat locally/seasonally... bananas are never really in season in Ohio (pawpaws taste similar, but are hard to find). So when I got bananas from the grocery store the other day, I forgot we had them! They ripened to the point they were just too mushy to eat and I didn't want banana bread... but how about banana cookies! I'm always up for some cookies, these guys are light like banana bread, but sweet and chocolaty like the normal chocolate chip variety. They got the co-worker seal of approval as the whole jar was gone by lunch time. Yum!
2.5 cups flour
2 ripe bananas
4 tbsp butter
3 tbsp peanut butter
.5 sugar
1 cup brown sugar
1 egg
1 tbsp vanilla extract
1 tbsp baking soda
1 pinch salt
8 oz chocolate chips
top with vanilla sugar (optional)
1. Preheat oven to 350 degrees. Mash butter and bananas in mixer until well combined. Add both sugars and beat on high for one minute. Add in peanut butter, egg, and vanilla; mix slowly.
2. Mix dry ingredients in a separate bowl and add a half cup at a time into the banana mixture. Add chocolate chips.
3. Refridgerate dough for one hour! This allows the flour to absorb the fat (PB and butter) but is short enough to prevent the banana from browning.
4. Bake for 12 minutes and allow to cool on a rack.
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