Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana, mashed
- 1/2 cup chopped peanuts (optional)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mashed banana and chopped peanuts (if using).
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: 25-27 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 160
Total fat: 8g
Saturated fat: 3g
Cholesterol: 18mg
Sodium: 135mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 12g
Protein: 3g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy peanut butter for added texture.
- Instead of chopped peanuts, you can use chocolate chips or raisins.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Replace the banana with applesauce for a different twist.
- Use almond butter instead of peanut butter for a nutty variation.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar and peanut butter.
- Don't overmix the dough once you add the dry ingredients to avoid tough cookies.
- Use a cookie scoop or spoon to ensure even-sized cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a glass of milk for a classic snack.
- Arrange them on a dessert plate with a scoop of vanilla ice cream for a decadent dessert.
Garnishes:
- Drizzle melted chocolate over the cookies for added sweetness.
- Sprinkle chopped peanuts or sea salt on top for a crunchy texture.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot coffee.
- Pair them with fresh fruit or a cheese platter for a balanced snack.
Suggested side dishes:
- Serve the cookies with a side of sliced bananas or strawberries for added fruitiness.
- Pair them with a side of roasted nuts or trail mix for a crunchy snack.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Peanut butter and banana sandwiches were a favorite of Elvis Presley, who often enjoyed them fried.
Flavor profiles:
- These cookies have a sweet and nutty flavor with a hint of banana.
Serving suggestions:
- Serve the cookies as a snack or dessert.
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Taste: Sweet, Nutty, Creamy, Buttery, Banana, Banana-Flavored