These soft cookies, perfumed with ripe banana, rich peanut butter and plenty of chocolate chips, win you over from the very first bite. The edges take on a delicate crispness while the centers stay chewy and moist, almost like little cakelets. Mixed in a single bowl, they are perfect for an afternoon snack, a lunchbox treat or a cozy cup of tea.
Ingredients
- Banana puree — 120g (4 oz)
- Peanut butter — 120g (4 oz)
- Soft unsalted butter — 60g (2 oz)
- Granulated sugar — 80g (2.8 oz)
- Brown sugar — 40g (1.4 oz)
- Egg — 1
- All-purpose flour — 150g (5.3 oz)
- Baking powder — 1 tsp
- Baking soda — 1/2 tsp
- Salt — 1 pinch
- Vanilla extract — 1 tsp
- Chocolate chips — 120g (4 oz)
- Chopped peanuts, optional — 40g (1.4 oz)
Step-by-Step Instructions
- Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
- In a bowl, beat the softened butter with the granulated sugar and brown sugar until creamy.
- Add the peanut butter, banana puree, egg and vanilla, then mix until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture and stir just until combined, without overmixing.
- Fold in the chocolate chips and, if using, the chopped peanuts.
- Scoop the dough onto the baking sheet in portions of 1 to 1 1/2 tbsp, leaving 4 to 5 cm between each one.
- Bake for 10 to 12 minutes, until the edges are golden and the centers are still soft. Do not overbake.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
| Item | Per 1 cookie (makes 16) |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugars | 12 g |
| Sodium | 120 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- The riper the banana, the deeper the sweetness and aroma. If your banana is very sweet, reduce the granulated sugar by 10 to 20 g (about 1 tbsp).
- For a heartier texture, add up to 40 g (1.4 oz) quick oats and reduce the flour by the same amount.
- You can swap part of the peanut butter for almond butter, and replace the chocolate chips with chopped 60 to 70% dark chocolate.
- To keep the cookies soft, do not overbake them: look for golden edges and centers that still seem slightly underdone.
- Store in an airtight container for up to 4 days, or freeze in portions for up to 2 months.
FAQ
Can I make these without butter?
Yes. Increase the peanut butter to 160 to 180g (5.6 to 6.3 oz) and add 1 tbsp neutral vegetable oil. The texture will be a little denser.
What can I use instead of the egg?
Use a flax egg: 1 tbsp ground flaxseed + 3 tbsp water, left to sit for 10 minutes. Unsweetened applesauce also works, 50g (about 3 tbsp), though the cookies will be softer.
Do I need to chill the dough before baking?
Not necessarily. If your kitchen is warm and the dough feels too soft, chill it for 15 to 20 minutes so the cookies spread less.