Peanut Butter Banana Chocolate Chip Cookies
Delight your taste buds with these delicious Peanut Butter Banana Chocolate Chip Cookies! 🍌🥜🍪 Combining the sweetness of ripe bananas, the richness of peanut butter, and the indulgence of chocolate chips, this cookie recipe is sure to become a family favorite. They are soft, chewy, and bursting with flavors that perfectly balance each other.
Why make this recipe?
This recipe is easy to follow and requires minimal ingredients, making it perfect for both beginner and experienced bakers. Using ripe bananas not only adds natural sweetness but also makes the cookies moist and flavorful. Plus, who can resist the combination of peanut butter and chocolate? With these cookies, you can enjoy a tasty treat that’s also a great way to use up overripe bananas!
How to prepare Peanut Butter Banana Chocolate Chip Cookies
Ingredients:
- 2 ripe bananas, mashed 🍌
- 1 cup peanut butter 🥜
- 1 cup brown sugar 🍚
- 1 teaspoon vanilla extract 🍦
- 1/2 teaspoon baking soda 🥄
- 1/2 teaspoon salt 🧂
- 1 cup chocolate chips 🍫
- 1 cup flour 🌾
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed bananas and peanut butter until smooth.
- Add brown sugar, vanilla extract, baking soda, and salt to the banana-peanut butter mixture and stir until well combined.
- Gradually mix in the flour until a dough forms.
- Fold in the chocolate chips until evenly distributed.
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to serve Peanut Butter Banana Chocolate Chip Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a glass of cold milk or a cup of tea! Feel free to serve them as dessert after dinner or as a delightful snack throughout the day. 🍶☕️
How to store Peanut Butter Banana Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking! ❄️
Tips for preparing Peanut Butter Banana Chocolate Chip Cookies
- Use very ripe bananas for the best flavor. The browner, the sweeter!
- Experiment with different types of chocolate chips, such as dark chocolate or white chocolate for variety.
- Keep an eye on your cookies while baking, as baking times can vary depending on the size of the cookies.
Variations
- Nutty Add-ins: Add chopped nuts like walnuts or pecans for extra crunch.
- Dairy-free Option: Use dairy-free chocolate chips and nut butter to make these cookies dairy-free.
- Oatmeal Boost: Incorporate rolled oats into the dough for added texture and nutrients.
FAQs
1. Can I use almond butter instead of peanut butter?
Yes! You can easily substitute almond butter or any nut butter. Just keep in mind that it may alter the flavor slightly.
2. How do I make these cookies gluten-free?
Use a gluten-free flour blend in place of regular flour to make these cookies gluten-free.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if the dough is chilled.
Enjoy baking and indulging in these wholesome and yummy Peanut Butter Banana Chocolate Chip Cookies! 🍪❤️