There’s nothing better than a really good cookie. Usually when I want one I make Chocolate Chip. Because I love a classic cookie with bits of melty bittersweet chocolate, crisp on the outside and chewy on the inside. It’s the kind of thing that makes the world a better place and exactly what I wanted Sunday afternoon. So I raided the fridge and pantry to see if I had everything I needed. I didn’t.
After a few minutes of internet searching, I found Smitten Kitchen’s Peanut Butter Cookies and – score! – I had almost all of the ingredients. The only thing I was missing was peanut butter chips. I was just going to use more chocolate chips, but then I spotted some dried banana chips in the pantry. Banana, peanut butter and chocolate can never be wrong together. I knew these would be good. Really good. Classic Chocolate Chip Cookie good.
And they were! The banana chips gave the cookies a slight crunch and subtle banana flavor. Not the overpowering taste of ripe bananas you get with banana bread, but even better with the crunchy/salty peanut butter. And of course, chocolate chips make everything better. These have got to be some of my favorite cookies of all time. I know they’ll be the ones I bring to the beach this summer. If you love peanut butter and banana, this is the cookie for you. I froze half the batter and am so glad I did. Otherwise I’d have to go buy some bigger pants.
Adapted from Smitten Kitchen and the Magnolia Bakery Cookbook
Instead of all white flour, I used mostly whole wheat pasty flour. I also substituted the light brown sugar for Demerara and the white sugar for natural cane sugar. Also, the peanut butter chips for coarsely chopped banana chips.
3/4 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup all-natural chunky peanut butter at room temperature
3/4 cup natural cane sugar (like Florida Crystals)
1/2 cup Demerara sugar (or light brown sugar)
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup sweetened banana chips, coarsely chopped
1/2 cup chocolate chips
For sprinkling: 1 tablespoon natural can sugar
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract.
Add the flour mixture and beat thoroughly. Stir in the banana and chocolate chips.
Place sprinkling sugar â€” the remaining tablespoon â€” on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Makes about 3 – 4 dozen cookies