Peanut butter and banana is hands down my all-time favourite food pairing. And now I discovered how to make it in cookies form. Soft and fluffy, this is banana bread and peanut butter cookie's love child.
Hi all! As you know I'm Sam, your (incredibly lazy) Picky Pig's co-blogger. Though I do feel that calling myself a 'blogger' is stretching it, since this is actually my first post, ever. *woop woop* So I finally got my finances together enough to purchase a tripod, and this post is to celebrate that. :D
Cookies is actually not my forte. As in, I can't remember the last time I made cookies. Unless you count the floppy gluten-free shortbread that I attempted last week, which was a massive failure.
So yeah, definitely not my forte.
I am, however, lucky enough to have baking friends who kept me well-supplied with weekly bags of chocolate chip cookies. Foodie friends are awesome like that. But, since it's spring break, my cookie supplier left for home and I had to take matters into my own hand. So here we are.
This is a recipe from Gimme Some Oven, aka one of my favourite food blogs ever. If you don't know Ali, check her out here. She's awesome. A lot of my recipes are adaptations of hers. You can find the original recipe here. Here's what I did.
Measure out the dry ingredients in a bowl and set aside. I didn't bother mixing it since I'm sifting it in the wet ingredients later anyways. But if you can't be bothered to sift them, give them a mix.
Confession time. Here was an example of sloppy baking. I only had 90g of butter that has been softened so I used spreadable butter because I couldn't wait to take another butter block out of the fridge. This is a potential problem because the difference in fat content can affect the spreadability of your cookies. If you want an example of spreadability going really wrong, refer to my shortbread disaster above. So guys, make sure you have your ingredients ready before you start baking.
Add in the egg. Then the mashed banana and the peanut butter.
Sift in the flour mixture and gently fold into the PB-Banana mixture. This step is optional. I have eaten cookies where the flour was just dumped in and they taste fine. But, if you really want that fluffy, cake-y texture in your cookies, sift the flour, and handle the dough gently from this point on.
Finito! Consume with a spoon, or your hand. Go crazy.
Haha okay, just kidding. Roll the dough into balls and lay them on the prepared baking sheet. Refrigerate for 15 min in the freezer. Then bake according to recipe.
And that's it. You're done. Your kitchen smells awesome. Pour yourself a glass of milk and enjoy. :)
I made too much. Now I'm contemplating where I can take these cookies. Peanut butter cookie sandwich? Cookie pie crust? Blend them into a milkshake? Hmm ideas ideas..
Heat oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk the flour, baking powder, cornstarch, salt, baking soda and cinnamon until combined. Set aside.
In a separate bowl, cream the butter and brown sugar together on medium-high speed until light and fluffy, about 1 minute. Add peanut butter, egg, banana, and vanilla, and continue mixing on medium speed until combined, scraping down the sides of the bowl. Sift in the dry ingredients and mix until just combined.
Measure out a rounded tablespoon-full of dough, roll it into a ball and place on the baking sheet. Use a fork to press down the top of the ball and make a criss-cross pattern. Repeat with remaining dough. Chill dough balls for 15 minutes in the freezer.
Bake for 8-10 minutes or until slightly golden around the edges. Cool for 10 minutes on baking sheet, then transfer to a wire rack to cool completely. Serve immediately or store in a sealed container for up to 1 week.