11.15.2011

peanut butter + banana cookies.

I love baking anything with bananas, and lately, I've been obsessing over Isabella's Cookies' little nugget of banana and peanut butter goodness called The Fluffy. I crave them at all hours of the day. I attempted to make my own at home, and after a couple of tries with real bananas, my favorite batch was made with a couple of teaspoons of banana flavoring.
I didn't do anything crazy here; I just subbed out the banana for vanilla and peanut butter chips for chocolate, using The BC's chocolate chunk cookie recipe (Barefoot Contessa Parties! pg. 236) as a guide, and if you love bananas and peanut butter cookies, this moist, sweet and salty combo will be right up your alley.

The hardest thing about this recipe is finding banana flavoring. Let me save you some time: order it online.

Peanut Butter & Banana Cookies
adapted from The Barefoot Contessa's Chocolate Chunk Cookies
Yield: 3 dozen-ish cookies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons banana flavoring
2 extra large eggs, at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
10 oz. peanut butter chips

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high for 3 minutes, until light and fluffy. With the mixer on low, add the eggs one at a time, then the banana flavoring and mix.

In a small bowl, sift together the flour, baking soda and salt. With the mixer on low, gradually add the flour mixture to the butter mixture in three batches, scraping down the sides of the bowl with each addition. Fold in the peanut butter chips with a spatula.

With a small ice cream scoop or rounded tablespoon, spoon the batter onto cookie sheets and bake for 15 minutes (check after 10). The deal breaker: slightly undercooking the cookies keeps them soft and chewy.

Let cool on cookie sheets for a few minutes, then transfer to wire racks to cool completely. 

1 comment:

ashley maureen said...

oh YUM! i will definitely need to try this.