Ingredients and Weight:
- Unsalted butter, 1 cup (2 sticks) softened
- Granulated sugar, 1 cup
- Brown sugar, 1 cup
- Peanut butter, 1 cup
- Eggs, 2 large
- Vanilla extract, 1 teaspoon
- All-purpose flour, 2 1/2 cups
- Baking soda, 1 teaspoon
- Salt, ½ teaspoon
- Banana chips, 1 cup chopped
- Chocolate chips, 1 cup semi-sweet (optional)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the peanut butter, eggs, and vanilla, and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the banana chips and chocolate chips (if using).
- Drop by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (approx.):
- Calories: 250
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 120mg
- Carbohydrates: 32g
- Dietary Fiber: 1g
- Protein: 3g
Dish Characteristics:
- Soft and chewy with a hint of peanut butter flavor
- Sweetened with banana chips and chocolate chips
- Perfect for breakfast, snacks, or desserts
User Comments:
- "These cookies were a huge hit with my family! The combination of peanut butter and banana is irresistible."
- "I love the chewy texture and the sweetness from the banana chips."
- "I've tried many peanut butter cookie recipes, but this one is definitely my favorite."
Special Precautions and Tips:
- Do not overbake the cookies, as they will become dry and crumbly.
- If you don't have banana chips, you can substitute dried cranberries or raisins.
- You can also add other mix-ins, such as nuts or chopped pretzels.
- Store the cookies in an airtight container at room temperature for up to 3 days.
