Absolutely Delicious Peanut Butter Banana Chocolate Chip Cookies (By Debbie Roppolo)
|Salted butter||1⁄2 Cup (8 tbs), softened (1 stick)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Creamy peanut butter||3⁄4 Cup (12 tbs)|
|Banana||1 , mashed to make 3/4 cup|
|Dark brown sugar||3⁄4 Cup (12 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Peanut butter chips/Chocolate chips||1 Cup (16 tbs) (Tollhouse)|
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt into a large bowl. Set aside.
In a mixer, blend together butter and peanut butter on low speed for approximately 2 minutes.
Add sugars and process until well combined. Add banana and continue to blend for approximately 2 more minutes.
Add eggs, vanilla and blend until eggs are well beaten and stirred into the mixture.
While the mixer is running, pour in chocolate/peanut butter chips, and process until the chips are completely stirred in.
**Stop the mixer and add flour/salt/baking powder combination. Mix until dough forms. (It will appear very soft)
Chill dough for 15 minutes.
After the dough is **chilled, drop by tablespoonfuls (I use a small, 2 diameter, ice cream scoop), 2 inches apart on a lightly greased cookie sheet, and flatten the dough slightly with a fork
Bake at 350 degrees for *8 to 12 minutes, or until cookies are golden brown.
Cool 2 minutes, then transfer to a wire rack to complete the cooking process.
**This is optional. I have nerve damage in my right arm, so my coordination is off.
**I suggest keeping the dough chilled between batches.
*Oven temps vary, but twelve minutes was my cooking time.