This is just a weird craving smashed into a cookie format for easy face-stuffing, and it works!! Soft, cakey chocolate cookies that are not too sweet to allow the chocolate, peanut butter, and banana flavors to come through in the cookie.
It’s very much like a “kitchen sink” cookie -- meaning you use what you can find in your kitchen -- because you could mix and match with a lot of different ingredients that would taste delicious. It’s a safe cookie recipe to mess with and experiment to find your perfect cookie craving! Don’t be afraid to mess up because you could make a delicious creation. I had a craving for chocolate and banana, and starting tossing in other things in my pantry and turned out to be magical.
Cookie Variation Ideas
Instead of peanut butter, use or almond butter or sunbutter. I bet a honey roasted peanut butter would taste DELICIOUS in this.
Toss in some peanut butter chips and/or chocolate chips. I chopped up sunbutter cups into the batter, but peanut butter cups or M&Ms could be good!
Make it sweet and savory by adding cooked crumbled bacon or crushed pretzels, and omit the flaky sea salt topping.
Add chopped walnuts or pecans if you like nutty cookies.
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Chocolate Peanut Butter Banana Cookies
A soft, cakey chocolate cookie made with ripe brown bananas, peanut butter, and chopped peanut butter cups. Adapted from Two Peas and their Pod
Time to Prepare: 30-40 minutes
Makes 16-20 cookies
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
2 tablespoons peanut butter*
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 ripe banana mashed
1 large egg yolk
1/2 teaspoons vanilla extract
1/2 cup chopped peanut butter cups (or chocolate chips)
Flaky Maldon sea salt, for sprinkling on cookies
1 ripe banana for decoration on top of the cookie
*Note: If you omit the peanut butter or use peanut butter chips instead, add 2 tablespoons of butter into the recipe (1 stick or ½ cup butter total)
INSTRUCTIONS:
1. Preheat oven to 375 degrees F. Line a baking sheet with a baking mat or parchment paper.
2. In a medium bowl, whisk together the 1¼ cup flour, ½ cup cocoa, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
3. In a large bowl, beat together the butter, peanut butter, and sugars until combined. Add the one mashed banana and mix until combined. Add egg yolk and vanilla and mix until combined.
4. Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped peanut butter cups (or any other dry mix-ins if using).
5. Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie. Roll into a ball and place on the prepared baking sheet, about 2 inches apart. If your dough is too sticky to handle, chill in the fridge for 20 minutes to make it easier to scoop.
6. Flatten the tops of the cookies with the palm of your hand so they’re about ½ inch thick. These cookies do not flatten and spread that much during baking. Flatten them to your desired thickness.
7. Slice your second banana into 20 equally sized thin slices, and press lightly on top of each cookie.
8. Bake the cookies for 10-12 minutes or until set but still soft in the center. Remove from the oven and sprinkle cookies with flaky sea salt.
Optional: If you’d like to get fancy and have a culinary torch, you could sprinkle some coarse sugar on top of each banana slice, and brulee it until the sugar and banana are golden brown. Be careful to not blacken the cookie.
9. Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a rack to cool completely.
10. I dare you to not eat all of the cookies in one sitting.
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