Peanut Butter Banana Cookies
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Peanut Butter Banana Cookies is a dessert recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup creamy natural peanut butter (I used creamy natural from Trader Joe’s)
- 1 egg
- 1/2 cup mashed banana (about 1 medium banana)
- 1 teaspoon vanilla extract
- (optional: cane sugar, for sprinkling)
Method
Warm oven to 350F. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk the flour, baking powder, cornstarch, salt, baking soda and cinnamon until combined. Keep nearby.
In the (separate) bowl of a stand mixer, cream the butter and brown sugar together on medium-high speed until light and fluffy, about 1 minute. Tip in peanut butter, egg, banana, and vanilla, and continue mixing on medium speed until combined, scraping down the sides of the bowl once if needed. Fold in the dry ingredients and mix until just combined.
Measure out a rounded tablespoon-full of dough, roll it into a ball, then place on the baking sheet. Take a fork to press down the top of the ball and make a criss-cross pattern. Scatter with a pinch of cane sugar, if desired. Repeat with remaining dough.
Roast for 8-10 minutes or until slightly golden around the edges. Cool for 10 minutes on baking sheet, then move to a wire rack to cool completely.
Plate while it is hot or store in a sealed container for up to 1 week.
