Here are the ingredients that you need to make these cookies:
- 6 Tablespoons butter, at room temperature
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- ¾ teaspoon banana extract
- ½ teaspoon vanilla extract
- 3⁄4 cup flour
- 11⁄2 teaspoons kosher salt + more for topping
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup peanuts, roasted, chopped + more for topping
- ⅓ cup chocolate chips, chopped
If you don’t have banana extract, you can fold in ½ banana, cut into ¼” pieces or ⅓ cup banana chips, chopped in with peanuts and chocolate chips at the end!
First, heat the oven to 350F.
Then, combine all of the butter, peanut butter and sugar in the bowl and mix until everything is completely smooth. Add the egg and extracts and mix until well combined. Add flour, salt, baking powder, and baking soda, mixing until just combined. Add the chopped peanuts, chocolate and banana, if applicable and mix until well incorporated.
Now, you want to scoop the mixture onto a greased baking sheet that is 2 to 3 inches apart, pat down tops and sprinkle with extra chopped peanuts and a pinch of salt, and bake for 8-10 minutes until golden brown, but still fudgy in the center.
If you have any leftover mixture or you want to try something different, you can make a mug cake. Here are the directions that you need to follow to make this mug cake:
In a medium bowl, stir together butter and sugars until evenly combined. Add eggs and whisk to incorporate. Add oil and vanilla, then milk and vinegar. Whisk in flour, baking powder and salt and stir until batter is it’s completely smooth.
Add the batter into a mug from your cupboard and fold in peanut butter, chocolate chips and banana. Microwave until the cake rises and puffs but is still seemingly gooey and glossy on top, 60-90 seconds.
Remove the mugs from the microwave and let cool slightly 30-60 seconds.