Looking back... I made a personal decision to become a vegetarian at a very young age (12). My Mom wasn't very happy about it and while she would make some things for me, I quickly had to learn to cook for myself. So long ago I came up with this egg-less recipe for my favorite cookie, peanut butter. The egg replacement... bananas! This simple recipe creates some incredibly dense, rich, and moist cookies that include my three favorite pairings: banana, chocolate, and peanut butter. These days it's my Mom who wolfs down these decadent delights the second they come out of the oven. :O)
1/2 cup unsalted butter
1/2 cup peanut butter (crunchy or smooth, whatever you like, for a more peanut buttery taste, add about 1/4 cup more peanut butter)
1/2 cup regular sugar
1/2 cup brown sugar
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp baking soda
1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 tsp Nielsen-Massey Pure Chocolate Extract
1/2 to 1 cup Nestle' Tollhouse Semi Sweet Chocolate Morsels (depending on how many chocolate chips you like)
Mix butter, peanut butter, sugar, and banana in a mixer using a dough hook (you could do this by hand, we used a KitchenAid Classic).
Slowly add in the rest of your ingredients (in order) except for your chocolate chips. Mix until your cookie dough is thoroughly mixed. Add in your chocolatechips last and mix for about another 30 seconds.
Using non-stick cookie sheets, spoon dough on to cookie sheet using about a tablespoon of dough for each cookie. Spread evenly apart.
Pre-heat over to 375 degrees and cook your cookies for about 18 - 20 minutes or until brown, cookies will flatten out and become considerable larger.
Remove from oven and let cool for about one to two minutes on the cookie sheet. Using a spatula, move cookies on to wax paper or a cooling rack to finish cooling.
Serve and keep away from Mom!
by Craig Chapman