Makes about 4 dozen cookies
You will need 1 ripe banana for this recipe.
| 2 | cups all-purpose flour |
| 1/2 | teaspoon baking soda |
| 8 | tablespoons (1 stick) unsalted butter, softened |
| 2 | ounces cream cheese , softened |
| 1/2 | cup packed light brown sugar |
| 1/2 | cup granulated sugar |
| 1/2 | cup chunky peanut butter |
| 1/4 | cup mashed banana (see note) |
| 1 | large egg |
| 2 | teaspoons vanilla extract |
| 1/2 | cup semisweet chocolate chips |
| 1/2 | cup dried banana chips , chopped |
1. MIX COOKIES Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour and baking soda in bowl. With electric mixer on medium-high speed, beat butter, cream cheese, and sugars until light and fluffy, about 2 minutes. Add peanut butter, banana, egg, and vanilla and mix until incorporated. Reduce speed to low, and add flour mixture and mix until just combined. Stir in chocolate chips and banana chips.
2. SCOOP COOKIES Roll dough into 1½-inch balls. Place balls 2 inches apart on prepared baking sheets. Using fork, gently press crisscross pattern in top of each cookie. Bake until golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough. (Cookies can be stored in airtight container for 3 days.)