Excluding any banana haters, chances are that right now at least several of you have at least one brown banana on your counter at this moment. Maybe even a few bananas. Imagine that.
Speaking of probabilities (and I was never any good at statistics), if I were given the choice between folding laundry and baking cookies, I would rather bake cookies. 100% chance.
Real life also involve random, fleeting thoughts like Daylight Savings Time, which by the way…here is a public service announcement: Don’t forget to turn back your clock 1 hour when you go to bed tonight! Otherwise, you might show up early for church and wonder why the pastor is late. Don’t you hate when that happens?
So my love/hate relationship with Daylight Savings Time goes something like this:
1. I love the idea that it’ll be dark within 30 minutes of getting home from work. That means we can increase our movie watching time by at least another entire movie. Yes, we get our $17 worth from Netflix.
2. “Falling back” means working out after work will become easier to skip out on (see #1), which means now I better get my runs in before work. Or just talk myself out of it on a more regular basis.
3. Taking pictures of my cooking & baking will have to be moved to morning time. What a sacrifice. No, really.
Back to that brown banana on your counter. Instead of going the usual banana bread/muffins/throwing it in the freezer route, you should definitely give these cookies a whirl.
For lack of sounding presumptuous, I think these are quite fantastic! Make sure to take them over to those
weird special neighbors. You know who I’m talking about.
Go. Do it. Now. p.s. These are so incredibly soft and moist! Like edible pillows. Not even kidding.
Peanut Butter Banana Chocolate Chip Cookies
1/2 C butter (one stick)
1/2 C light brown sugar
1 C sugar
1 overripe banana, mashed
1/2 C natural creamy peanut butter
1 t vanilla extract
1 C all purpose flour
2 C whole wheat flour
1 t baking soda
1 t coarse sea salt
1 C semi sweet chocolate chips
In a bowl, cream together butter and sugars. Add eggs, vanilla, banana, and peanut butter. Mix on medium-high for another minute or two. Sift together the flours, baking soda and salt. Add to wet batter and mix on medium-low speed until combined. Pour in chocolate chips, mixing on low speed for about 10 seconds.
Refrigerate batter (cover with a clean hand towel) for about 30 minutes. At this point, you can divide the batter to freeze any amount you don’t want to bake. For me, that was half the batter. Preheat the oven to 375F. Line baking sheets with parchment paper (or Silpat) and drop 1 tbsp dough, spacing about 2″ apart. Bake for 10 minutes until the tops are slightly golden.
Let sit on baking sheets for a minute and remove when cool. ENJOY! Store any leftover cookies in a ziploc bag or airtight container. Will last for…well, it depends how quickly you eat them.