I told you I was going banana crazy since, for me, I'm kind of in baking limbo [i.e., between seasons]. But I'm really excited to share this recipe with you because 1) these cookies are beyond fantastic and 2) this is one of the very first cookies I ever made when the baking craze hit me. And to prove it, I have no picture. At the time, taking a picture of the cookies [I was about to devour] never crossed my mind, so I'm having to rely on Pillsbury's [beautiful] picture of these Banana Cookies. Maybe I should do this more often since my own photography seems to be lacking. Hmm...nah ☺
Anywho, back to these small pieces of banana heaven. The cookies themselves are super soft and tender, almost fall apart cookies. And though they could end right there, they don't. These 'naner cookies are topped with a healthy spread of peanut butter frosting and sprinkled with a few chocolate chips [for good measure and because the peanut butter-banana-chocolate combo is a no brainer]. Mm. Mm. Mm. I vividly remember making these cookies, and wondering how such an easy-to-make recipe could produce such a memorable cookie. And memorable they are, as I sit here 2+ years later blogging about them .
Picture and Recipe from Pillsbury
1 c. firmly packed brown sugar
1/2 c. sugar
1 c. butter, softened
1 c. (about 2 medium) mashed bananas
1 large egg
1 tsp. vanilla extract
2-3/4 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
Peanut Butter Frosting:
1 c. creamy peanut butter
1/2 c. butter
1 c. powdered sugar
1 to 2 tbsp. milk
Semisweet Chocolate Chips (for sprinkling)
- Heat oven to 350°F. Spray baking sheet with non-stick cooking spray.
- Beat brown sugar, sugar and butter in large bowl until creamy; add bananas, egg and vanilla extract. Beat until well mixed. Set aside.
- Combine flour, baking soda and salt in medium bowl. Add to banana mixture and mix until soft dough forms. Drop dough by rounded teaspoonfuls onto prepared baking sheet. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.
- For frosting, beat peanut butter, butter and powdered sugar until well mixed. Add milk until frosting is desired spreading consistency. Spread about 1 tablespoon onto tops of cookies. Decorate with chocolate chips.
Yield: 30 cookies