Peanut Butter Banana Chocolate Chip Cookies
Soft-baked cookie with peanut butter, ripe banana, and studded with chocolate chips. This is my new favorite cookie. Make it yours!
- 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