Banana, chocolate, and peanut butter cookies, very delicious and perfect for a snack. They resemble classic American cookies but are soft, almost like a little cake. They are very good, and if, like me, you love peanut butter, you must absolutely make them!
The idea of adding banana to desserts pleases me very much. In our house, bananas are never missing, and sometimes one becomes too ripe, so I use it in the batter of Banana bread, which is excellent for breakfast.
This recipe is from the book Petits gateaux by Frederic Anton and Christelle Brua, which was chosen for this month’s Club del 27 feature. You can also find it in Kindle format.
Lots of small pastry recipes: shortbread, macarons, muffins, cupcakes, cookies, and meringues. The recipes, all simple, are accompanied by photos, here are the ones we tried from Club del 27.
The peculiarity of these cookies is that they have a dough more similar to a cake than the classic shortcrust pastry, in fact, they remain very soft, like small cakes!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 17 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 3/4 cup flour
- 4 1/2 tbsp butter
- 1/3 cup sugar
- 1 egg
- 1 banana
- 1/3 cup peanut butter
- 1/2 cup chocolate chips
- 1 tsp baking powder
- 1 pinch salt
Recommended Tools
- Book
How to Make Banana, Chocolate, and Peanut Butter Cookies
Combine the butter at room temperature, sugar, and egg in a bowl, mix, and coarsely mash the banana.
Add flour, baking powder, and salt to the mixture, mix to obtain a lump-free batter, and finally add the chocolate chips.
Once a very soft dough is obtained, put it in a piping bag to form the cookies, or use a spoon.
Slightly wet a baking tray and cover it with parchment paper, so it won’t move.
Make small mounds of dough, leaving them spaced apart because they will spread while baking.
Add peanut butter on top and bake in a preheated fan oven at 300° Fahrenheit for 15 minutes.
Let the cookies cool completely before removing them from the parchment paper.
Notes
The original recipe in the book called for 90 grams of flour and 150 grams of chocolate chips.
The dough should be placed inside 4-inch pastry rings for a nicer appearance. I didn’t have them and did without.
