Peanut Butter Banana Chocolate Chip Cookies

These cookies…are incredible. And incredibly soft. And contain an incredible combination – peanut butter + bananas + chocolate.

Oh man.

Peanut Butter Banana Chocolate Chip Cookies
(Recipe from How Sweet It Is)

1 cup + 1 tablespoon all purpose flour
1 cup + 1 teaspoon whole wheat pastry flour (or you can just do all all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 ripe medium bananas, mashed
1 1/4 cups milk chocolate chips

Preheat oven to 325 degrees.

Prepare the butter and the peanut butter by measuring them melting them in the microwave – so that you can get it in the fridge and cooling.

Mix the flours, baking soda and salt in a bowl and set aside. In another large bowl, whisk together cooled butter and cooled peanut butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients and fold in chocolate chips.

Using an ice cream scoop, shape the dough into the size of a golfball and place on nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool and then eat!!!

They will stay very soft because of the banana – even after a couple of days.