Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 bananas1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For rolling dough: 3 tablespoon sugar
Sea salt, for sprinkling
Directions Preheat oven to 350° F. In a large bowl, combine the flour, baking soda, baking powder and the salt. Set aside.
Combine the bananas, milk and the vanilla extract together in a separate bowl. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the banana mixture and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
Place sugar in a bowl. Drop by rounded teaspoonfuls into the sugar, then onto un-greased cookie sheets, leaving several inches between for expansion. The dough for these cookies is very sticky but it's worth dealing with. I let mine sit in the fridge for a little bit (and between batches that were in the oven) but there isn’t too much you can do, it is just sticky dough. Sprinkle the top of the cookies with sea salt. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
From Delightful Bitefuls
The dough is super creamy and sticky. It was a lot better to handle after they sat in the fridge for a few hours.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 bananas1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For rolling dough: 3 tablespoon sugar
Sea salt, for sprinkling
Directions Preheat oven to 350° F. In a large bowl, combine the flour, baking soda, baking powder and the salt. Set aside.
Combine the bananas, milk and the vanilla extract together in a separate bowl. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the banana mixture and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
Place sugar in a bowl. Drop by rounded teaspoonfuls into the sugar, then onto un-greased cookie sheets, leaving several inches between for expansion. The dough for these cookies is very sticky but it's worth dealing with. I let mine sit in the fridge for a little bit (and between batches that were in the oven) but there isn’t too much you can do, it is just sticky dough. Sprinkle the top of the cookies with sea salt. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
From Delightful Bitefuls
The dough is super creamy and sticky. It was a lot better to handle after they sat in the fridge for a few hours.
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