Thanks to Pam at For the Love of Cooking who, yet again, brought a new recipe to my kitchen! These could just have easily been called peanut butter & banana bread slash muffin top cookies, since they’re so soft and bread-like but that title was too long and let’s face it, a little obnoxious. I’m obnoxious enough without bringing it to the recipes, don’t you think? I doubled the recipe to what it shows below because with five people, the original just wasn’t going to cut it. I like the whole wheat flour mixed in to make them a little heartier. The cloves are my favorite part of the cookie (yes, even more so than the peanut butter chips)!
- 1 cup of unsalted butter, room temperature
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups bananas, mashed (about 3 small bananas)
- 2 teaspoons baking soda
- 2 cups of white flour
- 2 cups whole wheat flour
- 3 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoons ground cloves
- 10 oz bag peanut butter chips, optional
Preheat the oven to 350 degrees. Spray cookie sheet with non-stick spray.
Cream the butter and sugar together until fluffy. Add the eggs and vanilla then continue to beat until the mixture is well combined.
Mash the bananas in a bowl with the baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture, add peanut butter chips, then mix until just combined. Drop by the spoonful onto sprayed cookie sheet.
Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.