Things have been crazy here for the last few days. Apparently Disney World doesn’t have very good internet access…go figure! But I’m glad to be back online (from the airport) to bring you today’s awesome guest poster. She just recently got back from a European vacation (SO jealous!!). My friend Erin of The Spiffy Cookie is such a smart cookie, literally, she’s going for he PhD, but the girl has some mad cooking skills too! Make sure you swing by her blog to her about her recent trip and to see her del-e-ctable recipes!
When Steph asked me to do a guest post for her, I was more than ready and willing to provide. She is a lot of fun and comes up with some of the tastiest recipes such as seen in her recent guest post on my blog, The Spiffy Cookie. And now it is my turn to return the delicious favor!
These cookies caused some serious damage. My friend Shiva had put a strike on processed sugar for weeks until these appeared. Another friend Christina, who cannot eat food containing gluten, literally shoved her head into the container of them to get a deep sniff (I have the picture to prove it). And my sister-in-law, Kate, ate most of them the day they arrived for her birthday. What I am trying to say is you may need to make a double batch of these if you plan on letting them leave your sight.
Dark chocolate and peanut butter gang up and recruit banana into these cookies, resulting in an ultimately soft and chewy cookie. While baking in your oven they release an intoxicating aroma that will make it very difficult to wait until cooled to devour. But never fear, the banana makes sure that these will stay soft long after they cool. I’d be amazed if you have the will power to only eat one.
DARK CHOCOLATE PEANUT BUTTER BANANA COOKIES
Makes about 2 dozen cookies
2 cups + 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 Tbsp unsalted butter, melted and cooled
6 Tbsp Dark Chocolate Dreams peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk, at room temperature
2 tsp vanilla extract
1-1/2 ripe medium bananas, mashed
1-1/4 cups semi-sweet chocolate chips
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.
2. Mix the flour, salt and baking soda in a medium bowl and set aside. In a large bowl,
whisk together cooled peanut butter and butter with both sugars until combined. Whisk
in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix
until combined – mixture will not be smooth due to banana. Gradually add in the dry
ingredients, mixing with a large spoon until a dough forms. Fold in chocolate chips.
3. Shape the dough into the size of a walnut (or use a medium cookie scoop) and place on
prepared baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until
the edges are golden and the middles are puffy – do not over bake! Let cool completely.
They will stay very soft because of the banana.
Source: Adapted slightly from How Sweet It Is.