I have been on a definite cookie kick lately! In the past two weeks alone I've whipped up four different kinds...along with brownies, cupcakes, rocky roads. I never fully realised the extent of mine and my husband's sweet tooth's until these past few weeks. Every night after dinner we wonder what yummy treat we can have...and usually I wonder over to the kitchen to see what I can make happen!
So when Byron requested cookies, I asked what kind - peanut butter and banana was his response. I googled some recipes to see what I could find and I finally settled on this one.
I decided the addition of some chocolate chunks would add an extra level of deliciousness and I was right, these were some seriously fat cakey oozing with gooey chocolate cookies! They were so easy to whip up, so quick to bake that I can see they are going to be repeated often in our household!
What is great about these cookies is that (due to having a really tiny baking sheet) I only baked 4 actual cookies on the night we were after some treats. I refrigerated the rest of the dough tightly wrapped up in clingfilm and for 3 days afterwards every time we came in from Uni we popped 4 more in the oven so the warm cookie goodness kept us going all through the week!
Here's my adapted recipe:
Peanut Butter, Chocolate Chunk and Banana Cookies:
Makes 24 cookies
1/2 cup firmly packed brown sugar
1/2 cup caster sugar
3/4 cup crunchy Peanut Butter
1 stick of unsalted butter (1/2 cup) at room temperature
1 over-ripe banana
1 tablespoon vanilla
1 3/4 cups sifted plain flour
3/4 teaspoon bicarbonate of soda
1/2 tsp salt
1 cup chopped up milk chocolate chunks
In a large mixing bowl cream the brown sugar, caster sugar and butter. Next, add peanut butter and continue to cream. Add vanilla and banana, salt and bicarbonate and the egg. Slowly add in flour to bring it all together. Stir in chopped up chocolate chunks. If making drop cookies simply spoon onto baking sheet.
To make formed cookies:
Refrigerate dough for at least 30 minutes. Preheat oven to 180 degrees C. Take a small amount of dough, about the size of ping-pong ball and shape into a ball. Place on a cookie sheet. You should be able to fit 12 on a large sheet. Bake for approximately 8 minutes. The cookies should be a light brown. Remove from oven, and allow to cool for 2-3 minutes and carefully transfer to a cooling rack.
Your cookies will be moist and delicious! If you prefer a crunchier cookie, bake a little bit longer.