Okay, I really don't think I could pick a very favorite cookie. BUT these are way up there on the list. Chocolate Chip Cookies are probably my favorite kind of cookie, but I LOVE all things banana. I even like Banana Laffy Taffy and Banana Runts, which is really saying something, because if it isn't chocolate, I don't really care for candy. I always buy more bananas than I know will get eaten here. I want those overripe bananas on my counter calling my name to make something with them. I often just do my favorite low fat banana muffins, but I'm also always on the look out for cookies, bars, bread, you name it. Well, I just found probably my favorite banana cookie. I wonder sometimes if I deprive (with my dieting/healthy eating) myself too much of things I love and just end up going gah-gah over them. I suppose in a way I don't really care, I'm just happy to have THIS cookie now at my fingertips. THIS cookie is from Jenny at Picky Palate. If you don't know who she is in the food blogging world, then really what rock have you been living under? ;)
Jenny and her blog and her baking/cooking are an inspiration to me. She enters and is accepted and even often wins all kinds of cooking/baking contests. She was most recently featured on the Food Network's Ultimate Recipe Showdown for desserts and of all things, she did a recipe for Caramelized Roasted Banana Bread Drop Doughnuts! Hello! More bananas. I will make these when I REALLY feel like splurging, because I just don't make fried food, but will for sure make theses doughnuts sometime soon.
Okay, back to today's cookie. While recently searching through Jenny's banana recipes on her blog, I found THE banana cookie of all banana cookies. I do like a healthy, oaty, banana cookie, but don't always like how cakey and well, healthy they are in texture and taste. Jenny's Banana Peanut Butter Cup Cookies are not that way, they are just different, but still have some elements of "healthy" that are great. I followed Jenny's recipe pretty much the same, except that she used regular sized Reese's peanut butter cups in hers and I just happened to have a bunch of mini cups and used those. So, here's the recipe as I made them. Go check out Jenny's on the links I've provided above. Note--I love peanut butter and chocolate with banana. If you don't, well, then I think you're bananas! ha-just kidding
Banana Peanut Butter Cup Cookies, by Jenny Flake, Picky Palate, adapted every so slightly
1/2 cup mashed rip banana (I used 2 small)
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1 medium egg or 1/2 large egg beaten (I used 2 tablespoons of Egg Beaters w/touch of yolk)
1/4 cup creamy peanut butter (I used Skippy Natural)
3/4 cup whole wheat flour (you can use all purpose, but add an extra 1/4 cup if you do)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
10 regular sized Reese's Peanut Butter Cups, chopped (I used 14 mini cups, chopped)
1/3 cup additional sugar for rolling
Preheat oven to 350 degrees. Cream together in bowl of electric mixer the mashed banana and the sugars. Mix in vanilla, egg and peanut butter to combine.
Add the combined flour, baking powder, baking soda and salt and stir just until combined. Fold in the chopped peanut butter cups. Don't over mix.
Scoop cookie dough by tablespoonfuls and roll in sugar. Place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down the cookies to about 1/2 inch thick. Bake for 7-10 minutes (I baked mine for 8 1/2 minutes.) Let cool for a few minutes on baking sheet. Transfer to a wire rack to cool. Makes 2 dozen cookies.
Love these, thanks Jenny. Don't know why I didn't make them last May when you posted them. You gotta try these, People! In fact, I think one is calling my name right now! ; )