- 2-3/4 cups (330 g) All purpose flour
- 1 tsp (4 g) Baking powder
- 1/4 tsp Kosher Salt
- 3/4 cup (2 mashed ripe) Bananas
- 4 oz Cream Cheese
- 1/2 cup (1 stick room temperature) Butter unsalted
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1 Egg
- 1 tsp Vanilla Extract
- 1-1/2 cup (170 g) Powdered sugar
- 1/4 cup Peanut butter creamy
- 2 TBSP Crisco shortening
- 2 TBSP Butter unsalted
- 1 to 2 TBSP Milk
- For topping Mini chocolate chips
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 from 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 you add icing that it balances out between 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. If you love peanut butter as much as I do please try a few of my other cookies with creamy peanut butter.
Cookies to Try:
These are tools I use most frequently when baking:
My Weight KD-8000
OXO Good Grips Cookie Scoop, Small
KitchenAid 4.5 Stand Mixer
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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.
Add powdered sugar, peanut butter, shortening, butter and 1 TBSP of milk to a mixer and blend till creamy. If it is too thick, add the other TBSP 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.