What is it about peanut butter that gets me every time?  I actually am pretty moderate with the amount of peanut butter I put on sandwiches. I also have odd issues with eating peanut butter straight from the jar (after all, who wants peanut butter cookies made from peanut butter I've double-dipped in?). If I was making a peanut butter sandwich for anyone else, you better believe I'd slather on at least an inch of peanut butter. But for myself, I try to stay in the serving size. It's one of those things that when I take a step back and examine I wonder what on earth is going through my mind. I make wimpy little peanut butter sandwiches, and then turn right around and use a disgusting amount of peanut butter in baking. Must be one of those out of sight out of mind things. It's measured and in the batter...why bother thinking about anything but it's oh-so-delicious flavor after that point?

As if I hadn't made it clear enough how much I love pb&b sandwiches, and how much I love them in cupcake form, the peanut butter gods have come down and given me pbb&h cookies! The best part: they only use one overripe banana. That means no more disappointment because you have one or two overripe bananas and all banana breads call for three or more.  These cookies are easy, tasty and addictive.

Peanut Butter, Banana, and Honey Cookies
Recipe from Two Peas and Their Pod
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats
Peanut Butter Honey Glaze:
3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey
Directions:
1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
3. Slowly add in flour mixture until just combined. Stir in the oats.
4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.
Makes 2 1/2 dozen cookies


2 comments

Imwaytoobusy said... @ October 14, 2010 at 8:36 PM

Wow, these look amazing! I can always use an excuse to finish up my overripe bananas. Great post!

Rachel said... @ November 7, 2010 at 4:53 PM

Mmm, these look so yummy! I'll definitely try it soon.

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