Take rich chocolate cookies to the next level by adding creamy peanut butter and crunchy banana chips.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | about 2 dozen cookies |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | about 2 dozen cookies |
Ingredients
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup all-purpose flour (See Cook’s Note)
- 1/4 cup unsweetened cocoa powder (not Dutch Process)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup peanut butter chips
- 1/2 cup roughly chopped banana chips
Instructions
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and banana chips.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 157 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 18 mg |
| Sodium | 75 mg |
| Serving Size | 1 of 24 servings |
| Calories | 157 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 18 mg |
| Sodium | 75 mg |