| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, softened, plus more for greasing
- Nonstick vegetable oil spray, optional
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 banana, sliced thin
- 1 cup chopped white chocolate
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup crushed pretzels
- 1/2 cup cold heavy cream
- 1 tablespoon creamy peanut butter
- 1 tablespoon powdered sugar
Instructions
- For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray).
- Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute.
- Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed.
- Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet.
- Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool.
- For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes.
- Slice and serve the cookie with the whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 349 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 207 mg |
Reviews
It was so easy to make. Didn’t make the topping. Sent it to my employees who devoured it and made another one for friends. Everyone loved it!!
Very different. Unlike other reviewers I thought that it was a little sweet. Be sure to butter the pan well otherwise it is hard to get out. Easy to make
Awesome! Made this cookie and it was a hit. I had to go back to the store and get the stuff to make a couple more for our guests. No leftovers. Defiantly a keeper.
Whoa! So good! I made it in a stainless steel pan, I had to go more like 28 min, just go by color, once edges are deep brown and top is golden it is done. Such an amazing cookie!