Soft-baked cookie with peanut butter, ripe banana, and studded with chocolate chips. This is my new favorite cookie. Make it yours!
Is it wrong to say I don’t like my teenage son? Because I don’t like my teenage son. I do not like him. I don’t. I’m keepin’ it real, people. Now, before you break out your judgy stick, hear me out. I love the boy, yes – But like him right now? Not so much.
Four years ago I was the happy mom to an adorable little sixth grader. He was such a sweetheart with the cutest little face. Barely 11, his face bore remnants of babyhood and he sported the most awesome pair of Martin Scorsese eyebrows. He was my favorite person in the world. My sweet little boy, the boy who laughed easily, who would go toe to toe with me with ‘Yo Mama’ jokes, who would hug me without being asked. That was the boy I liked.
But this little mofo. Holy crap! Admittedly, it didn’t happen right away. He didn’t wake up on his 13th birthday a teen monster. That shit came later. Slowly, gradually. And because I love the boy, I let it all slide.
Now he’s 15 and damn – Why is he so surly? He has no mortgage to pay. His clothes, laundered. His meals, a la carte. His outings, paid. He doesn’t need to wonder whether or not stripping with stretch marks is possible to pay the bills. Yet he’s grumpy, ungrateful, entitled. And always, always tired.
Can someone explain to me why teenagers are always tired? Granted, the boy is taking college courses in addition to his course load and is involved in a number of activities tailored to his future career, but still. No one naps like a teenager.
The worst part – The WORST PART about dealing with my teenage son is the eye rolling, teeth sucking, the attitude. How he’s always BORED. How quickly he expresses deep dissatisfaction over EVERYTHING UNDER THE SUN! He will not hesitate to express his dissatisfaction over a dinner I spent an hour and a half slaving over. After work, mind you. Still in my work clothes. Tired as hell.
My feelings get hurt.
Real talk – Sometimes I want to run away and come back in a couple of years when it’s over. Pull a Kramer vs. Kramer on him (without the bitter custody battle), peek in, make sure he’s normal again. And if he’s not, just walk back out.
I won’t, though. Because despite him acting like a little son of a bitch at times, I do adore him. And because this too, shall pass. And while he won’t be my adorable little boy with the Scorsese eyebrows, he will come back to me. And one day he will have a teenager just like him and I will laugh in his face.
Now, can we talk about these cookies? My teenage son didn’t like them. He gives me side eye when I bake with peanut butter. He doesn’t like peanut butter. I think he’s crazy. Peanut butter rocks. Peanut butter in cookies rocks hard.
I found these Peanut Butter Chocolate Chip Cookies while perusing The Pinterest and had to bake them. My intent was to follow the recipe, except I had a bunch of ripe bananas on my counter with about a day left before they passed the point of no return. I added a bit of extra flour to counterbalance the additional moisture from the bananas, plus some extra vanilla extract. I used couverture chocolate chips in the cookie dough and studded on the finished cookies. Dude, seek out couverture chocolate chips. They remain soft after the cookies cool. You’re going to dig that.
I don’t care what my teenage son says. These cookies are amazing. Soft-baked cookie with crispy edges, flavored with peanut butter, sweet banana notes, and chocolate chips?
What’s not to love?!
Teenagers have no brains. Or taste buds. Teenagers are crazy.
Peanut Butter Banana Chocolate Chip Cookies
- 1 ½ cups All-purpose flour spooned then leveled
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ cup Creamy peanut butter
- ½ cup 1 stick Unsalted butter , room temperature
- ½ cup Granulated sugar
- ½ cup Light brown sugar packed
- 1 large Egg
- 1 small Ripe banana mashed
- 2 1/2 teaspoons Vanilla extract
- 1 heaping cup Semi-sweet chocolate chips
- Handful of chocolate chips to stud the dough
- Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl place the flour, baking soda, and kosher salt. Whisk quickly to combine.
- To a bowl of a stand mixer fitted with a paddle attachment, add the butter, peanut butter, light and brown sugar. Beat over medium/high speed until light and fluffy, about 2-3 minutes.
- Add the egg and mix until combined. Add the mashed banana and vanilla extract and mix until combined. Stop and scrape the mixer to incorporate ingredients.
- Turn the mixer speed to low and add the flour all at once. Mix until just combined. If you see some dried flour spots, this is fine.
- Remove bowl from the mixer and fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate at least 30 minutes. You can refrigerate longer if desired.
- Preheat the oven to 350° Fahrenheit. With a medium sized cookie scoop, scoop spoonfuls of cookie dough and place them on the cookie sheet about 2 inches apart.
- Place cookie sheets in the oven and bake for 9-10 minutes or until the edges have lightly browned. Remove cookie sheets from the oven and immediately stud the cookies with more chocolate chips. Allow the cookies to cool on the cookie sheets for about 5-7 minutes, then transfer the cookies to a wire rack to cool completely.
- Adapted from Liv For Cake