You know what makes Mondays better? Cookies. Especially these Peanut Butter Banana Chocolate Chip cookies. One of my best friends shared this recipe with me and now it’s my go-to cookie recipe for just about any occasion. Not that you need an occasion – all you need is a tall glass of milk to wash these down.
Peanut Butter Banana Chocolate Chip Cookies
- 1½ cups flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup peanut butter
- ½ cup butter, softened
- 1 banana, mashed
- ½ cup semi-sweet chocolate chips
Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together peanut butter, butter, brown and white sugars until fluffy. Add mashed banana to butter mixture.
Add wet ingredients to dry ingredients and mix until just combined. Add chocolate chips and stir until they are evenly distributed throughout the dough. Roll cookie dough with hands into small balls and place on ungreased cookie sheet. Do not flatten. Place tray of cookies in freezer for 5-10 minutes. Bake for 8-10 minutes (you should see slight browning on top when they are done). Be careful not to overbake – these cookies are very soft when you take them out of the oven and firm up as they cool. Remove from oven and transfer immediately to wire cooling rack.
Makes about 30 cookies.