PB&B Cookies

Published June 21 2020

PB&B Cookies

Makes about 12 Cookies

6 Tablespoons butter, at room temperature
1 cup peanut butter
1 cup sugar
1 egg
¾ teaspoon banana extract**
½ teaspoon vanilla extract
3⁄4 cup ap flour
11⁄2 teaspoons kosher salt + more for topping
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup peanuts, roasted, chopped + more for topping
⅓ cup chocolate chips, chopped

**If you don’t have banana extract, fold ½ banana, cut into ¼” pieces OR ⅓ cup banana chips, chopped in with peanuts and chocolate chips at the end!

Heat the oven to 350F.
Combine the butter, peanut butter and sugar in the bowl and mix until smooth. Add the egg and extracts and mix until well combined. Add flour, salt, baking powder, and baking soda, mixing until just combined. Add the chopped peanuts, chocolate and banana, if applicable and mix until well incorporated. 

Scoop 2 to 3 inches apart on a greased baking sheet, pat down tops and sprinkle with extra chopped peanuts and a pinch of salt, and bake for 8-10 minutes until golden brown, but still fudgy in the center.