Chocolate Chip Banana Cookies w/ Peanut Butter Swirl
Like the name, this cookie is a mouthful. The batter was unreal, delicious. Think: Ben and Jerry’s Chunky Monkey. The jury is still out on the baked version of this cookie…it is different. Overall excellent consistency, texture and pretty darn good taste. Maybe you should give it a try?
1 Ripe Banana
1 1/2 sticks Butter
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 1/2 teas. Vanilla
2 1/2 cups Flour
1 teas. baking Soda
1 teas. Salt
1 cup Semi-Sweet Chocolate Chips
Peanut Butter Truffle Swirl: 1 cup Peanut Butter + 1 cup Powdered Sugar
Before starting these cookies, make your peanut butter truffles by creaming together the peanut butter and powdered sugar. Roll this out on plastic wrap and place in the freezer to harden.
While the truffles are chilling…preheat the oven to 350 Degrees. In an electric mixer cream butter and sugar. Add your egg, banana and vanilla until well combined. Gradually add in flour, soda and salt. When the dry ingredients are incorporated, turn off mixer and stir in chocolate chips by hand.
Remove the “truffles” from the freezer. Slice, chop or break it up into nickle or dime sized bits and drop into cookie batter. Stir this around gently to leave some peanut butter chunks intact. Dollop large spoonfuls onto a silpat lined baking sheet and flatten with a fork. Bake these suckers for 10-12 minutes until just golden at the edges. ENJOY!
Adapted from Martha Stewart.