What I love about these cookies, aside from the fact that they integrate the wonderful combination of bananas and chocolate, is that they are not overly sweet. Also, the peanut butter gave them a great texture that enhanced the banana flavor, and I really enjoyed the extra crispiness of the banana chips. I hope you find this recipe, which comes from Cook’s Illustrated, as delectable as my family did!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 ounces cream cheese, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chunky peanut butter
- 1/4 cup mashed banana (see special note)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup dried banana chips, chopped
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine flour and baking soda in bowl.
With electric mixer on medium-high speed, beat butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add peanut butter, banana, egg, and vanilla. Mix until incorporated.
Reduce speed to low and add flour mixture. Mix until just combined.
Stir in chocolate chips and banana chips.
Using ice-cream scoop, place balls 2 inches apart on prepared baking sheets. Bake until golden, 18 to 22 minutes, switching and rotating sheet pans halfway through baking. Cool 5 minutes on sheet pans. Then, transfer to wire rack and cool completely.
Cookies can be stored in airtight container for 3 days.