I kid you not, these are some of the best cookies I have ever made. I love anything peanut butter, and especially when paired with a little bit of chocolate, or possibly a banana. When the three combine, though, wow. Look out. These cookies came out so so soft and moist, and slightly gooey in the middle. I am in awe at how great they turned out. Putting them together took a little more time and effort than I’d realized was required (the dough got a little firm and was difficult to wrap around the banana-peanut butter chip center without lots of breakage), however… they turned out gorgeous and delicious. And I forgot to do the criss-cross pattern and everything! But who needs it, right?
I mostly used Jif peanut butter in these cookies, but I also added in this ‘white-chocolate wonder’ pb I found at Target. I must say, I can’t really pick it up in the cookies. I mean, the white chocolate variation is thicker and much sweeter than regular, but I doubt it really adds much to these already perfectly sweetened creations. I suppose you could experiment with all types, though… Peanut butter is peanut butter! Unless you use “Better ‘n’ Peanut Butter” peanut butter, which is not really peanut butter, but half the fat, half the calories, and would probably not result in the best of cookies – just my guess.
Bottom line: MAKE THESE. The cookies come out quite large, so share them with a friend : ) Makes 12 big ones!
Peanut Butter-Banana Stuffed Peanut Butter Cookies (By Sugar Plum Blog)
2/3 cup peanut butter chips
1 small ripe banana, mashed
1/2 cup unsalted butter
1 1/2 cups unbleached all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup chocolate chips (I used chocolate chunks)
Preheat oven to 375 degrees F. Coat cookie sheets with cooking spray.
In a small bowl, microwave peanut butter chips until melted – about 1-1 1/2 minutes, stirring every 30 seconds. Stir in mashed banana until combined, and place bowl in freezer to cool.
Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter browns and starts to foam. Remove pan from heat to cool.
In a medium bowl, sift together flour, baking soda and salt. In a large bowl, using a mixer on medium speed, beat together browned butter, peanut butter, brown sugar and sugar until creamy – about 1-2 minutes. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour until combined.
Roll dough into 12 big balls. Flatten the balls to 1/4-inch thickness in the palm of your hand. Divide spoonfuls of peanut butter-banana mixture and place into centers of dough; wrap dough around pb-banana mixture. Place balls onto cookie sheets and make a criss cross pattern onto each ball, using a fork. Evenly sprinkle chocolate chips on top.
Bake 10 minutes or until light golden around edges, but still soft. Cool 2 minutes before transferring to wire racks to cool.
Makes 1 dozen big cookies