Ah the Peanut Butter cookie. I was never much of a fan. Any recipe I tried seemed to yield the same result- Peanut butter cookies that were hard, dry and not very peanut buttery. I could not get what all the hype was about….. Until this recipe came along.
Instead of eggs, I use banana. I also added some maple syrup, maple extract, and brown rice syrup. I love how brown rice syrup makes cookies so chewy. And the banana adds that little something that makes these cookies perfect. The texture is like a soft and chewy ginger molasses cookie but full of peanut butter and banana flavor!
Try them and love them!
Chewy Peanut Butter and Banana Cookies
Yield: 3 dozen
¾ cup smooth peanut butter (not the natural kind)
½ cup vegetable shortening
¾ cup light brown sugar, packed
¼ cup maple syrup
¼ cup brown rice syrup
2 tsp vanilla
2 tsp maple extract
1 ripe banana, mashed
1 ¾ cup all purpose flour
1 tsp salt
¾ tsp baking soda
granulated sugar for rolling or sprinkling
1. Preheat oven to 375°. Prepare cookie sheet. I use a silicone baking mat but otherwise you can use parchment paper or lightly grease cookie sheet.
2. Cream together the peanut butter, vegetable shortening, sugar, maple syrup, brown rice syrup, and extracts. Cream together until the texture is light and fluffy and slightly pale. Mix in banana until just combined.
3. In a separate bowl, combine flour, salt and baking soda. Slowing add to wet mixture and stir until just combined.
4. Take tablespoon sized pieces of dough and roll into balls. Place dough balls on cookie sheet 2 inches apart. Use a fork to make criss cross marks and slightly flatten cookies. Sprinkle sugar over the tops of the cookies. For completely sugar coated cookies: Use the above method but before placing dough balls on cookie sheet, roll dough balls into granulated sugar and then continue with placing them on the cookie sheet and make the fork criss cross.
5. Bake for about 8 minutes, until slightly golden. Let cool on cookie sheet for about 2 minutes before removing to wire racks to cool completely.
Recipe adapted from the Brown Eyed Baker.