Saturday, August 29, 2015
Fat Chewy Peanut Butter Banana Cookies
My honey likes sliced banana's on peanut butter and toast. He grew up having toast every morning. It amazed me what he added to his toast. May-O- Spread and Grenache Spread ( which is Caramel) are Canadian Delicacies I didn't grow up with.
Since I had extra banana's and this is the summer of making different peanut butter cookies this recipe from Yammie's Noshery was on my to make list.
I subbed Watkins Caramel Extract for the vanilla.
1/2 cup creamy peanut butter
1/4 cup salted butter, softened
1 cup brown sugar
1 teaspoon Watkins Caramel extract
1/3 cup mashed ripe or overripe banana (about 1 banana)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all purpose flour
Granulated sugar for rolling
Preheat oven to 350 F degrees
In a medium size bowl add the peanut butter, brown sugar and softened butter and mix with an electric mixer until well combined.
Add the caramel extract and banana to the peanut butter combination and mix until thoroughly combined.
Add the dry ingredients and mix just until combined.
Take 2 tablespoons of the cookie dough and roll into a ball, and then roll in granulated sugar. Press the top of each cookie with a fork to form a criss- cross pattern.
Place on ungreased cookie sheets and bake for 9-11 minutes.
Remove from cookie sheets and place on a wire rack to cool.
These are a nice chewy cookie. Gabe who really does not like sweets liked these and so did Neal as you can see below
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