Soft Banana, Peanut Butter, Chocolate Chip Cookies
2 3/4 Cups flour
1/2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 Cup brown sugar
1/2 Cup granulated sugar
6 Tbsp unsalted butter, room temperature
8 Tbsp (1/2 cup) creamy peanut butter
1 1/2 Cups chocolate chips
Preheat oven to 350. Line a baking sheet with a silicone baking mat and set aside.
In a medium bowl sift together the flour, baking soda, baking powder, and salt and set aside.
Place bananas in a bowl and mash to with a fork. Set aside.
Place the butter, peanut butter, brown sugar and granulated sugar in a mixing bowl and cream on medium until fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Reduce mixing speed to low and slowly add the flour to the peanut butter mixture and mix to incorporate. Add the mashed bananas and mix to combine. Remove bowl from mixer and fold the chocolate chips into the mixture, using hands if you need to.
Using a 1/4 cup scoop the cookie dough and roll into balls. Pull the in half. Place rough side (inside of the ball) face down on the cookie sheet, then stack the other half on top, with the rough side facing up. Repeat process with remaining dough. Place in oven and bake until golden brown, about 13-15 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes, then remove to a cooling rack to allow to cool completely.
Recipe source: A Lynsey Original, cookie/baking technique How Sweet It Is