Good Morning! How are you doing? What are you doing to pass the time at home? I am still going into the office for half days but we are definitely working to get folks home and help them stay there. I was thinking that if I was home all day, I would definitely have to have structure to my day — major list person over here — but I think that would help me feel productive and make it through being home! You know whatelse makes me feel productive? These Cakey Banana Cookies. 🙂
So lets get to them! They are So good! and easy. I know everyone stocked up on banana’s last weekend and you’ve probably got a couple that are starting to go super brown by now (or if you’re like me you’ve got some frozen in your freezer :-P) But really, a couple of banana’s and some basic ingredients are all you need for these amazing cakey banana cookies.
I also added some ” target=”_blank” rel=”noreferrer noopener”>peanut butter and chocolate chips to mine, and topped the whole dang thing off with a peanut and chocolate drizzle. o-m-g. absolutely not necessary, but totally worth it.
These cookies are also a little different in that they are cakey/muffin texture. The dough is quite soft, so it is easiest to use a cookie scoop to transfer the dough to the baking trays (get my favorite one ” target=”_blank” rel=”noreferrer noopener”>here). They also “puff” up in the oven and although they are set when they are done baking, they will still look a little under-done a soft to the touch. Basically, cake muffin tops. Which is something we all need right now.
So get after it in the recipe down below — stay safe, stay healthy. See ya next time!
Want to see more cookie recipes? Click here!
Cakey Banana Cookies
Soft and fluffy, these cakey banana cookies feel *almost* healthy. Made extra special with peanut butter and chocolate chips, they are sure to please!
- 1/3 cup butter softened
- 1/2 cup sugar
- 1 large egg
- 1/2 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup semisweet peanut butter & chocolate chips
For the Drizzle:
- 1/4 Cup Chocolate Melted
- 1/4 Cup Peanut butter Melted
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate/peanut butter chips.
- Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzel with melted chocolate and peanutbutter as desired.
- These cookies are best stored in the fridge — you can do so for up to 3 days.