Banana and peanut butter was the request of the week from my co-workers. They have started to give me two flavors to see what kind of cookie I can create for them. This week's cookie was the inspiration by a girl named Trish. Trish asked me for banana and peanut butter together in the same cookie. I kept thinking that I heard years ago that this combination was Elvis Presley's favorite sandwich. So, what health benefits do the banana give?
Bananas are not that sweet, at least not to me, so you have to be careful when adding icing that balances out the banana taste and the powdered sugar with the peanut butter for the icing.
I love peanut butter, especially creamy style. I never imagined that banana and peanut butter would work so well in a cookie. Please try a few of my other cookies with creamy peanut butter if you love peanut butter as much as I do.
Banana Cookies with Peanut Butter Icing
Barbara HallIngredients
COOKIES
- 2 ¾ cups All purpose flour 330 g
- 1 teaspoon Baking powder 4 g
- ¼ teaspoon Kosher Salt
- ¾ cup Bananas 2 mashed ripe
- 4 oz Cream Cheese
- ½ cup Butter unsalted 1 stick room temperature
- ½ cup Light brown sugar 106 g
- ½ cup Sugar white 99 g
- 1 Egg
- 1 teaspoon Vanilla Extract
ICING
- 1 ½ cup Powdered sugar 170 g
- ¼ cup Peanut butter creamy
- 2 tablespoon Crisco shortening
- 2 tablespoon Butter unsalted
- 1 to 2 tablespoon Milk
- Mini chocolate chips For topping
Instructions
COOKIES
- I always start by weighing out my ingredients and setting them aside until I am ready for them. Weight or measure into a bowl the flour, baking powder, and salt then whisk to combine. In another bowl, weigh or measure the white and light brown sugar set that aside.
- In a stand or hand-held mixer beat the butter and cream cheese till combined, then add the sugars and mix on medium speed for 2 to 3 minutes.
- Add the banana, egg, and vanilla extract till incorporated. Turn the mixer to low and add the flour mixture a little at a time till mixed (about a minute). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes. I usually start to preheat my oven at this point — also, line 2 cookie pans with parchment paper.
- I use a small cookie scoop, but you can make it with the medium scoop you may need to add a minute or two to the baking time. Add 12 to a pan and bake at 350° for 10 to 12 minutes. After taking them out of the oven cool on the pan for a minute or two then move to a cooling rack.
ICING
- Add powdered sugar, peanut butter, shortening, butter and 1 tablespoon of milk to a mixer and blend unill creamy. If it is too thick, add the other tablespoon of milk to thin it out a little. I used a pastry knife to add the icing to the cookies. I added a couple of mini chocolate chips on top, but this is optional.
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