Fluffy Peanut Butter Banana Cookies

I’m not going to lie – I’m pretty tired.  This weekend we moved our whole house.  Everything.  For the last month I’ve been packing like crazy, and then finally on Saturday we moved everything out.  But now were done and almost on our way to Florida.  Yah!

Because of all this packing and moving I haven’t been able to bake a lot, especially this past week.  No cookies, cakes, cupcakes, or even easy desserts.  Nothing.  It’s been sad.  I can’t wait until I can get back in the kitchen and bake again! 

Luckily, I baked up some items in advance so I can be sure to keep sharing delicious recipes with you.  And this recipe is one of them :).

As part of the Secret Recipe Club, I’ve baked up these delicious Peanut Butter Banana Cookies.  The recipe comes from A Taste of Home Cooking.  They are big and fluffy cookies, studded with Peanut Butter Chips and stuffed with a slice of Fresh Banana.  

One of my favorite things about these cookies is the size.  Normally I like cookies that are thin and crispier, but it’s nice to get a big, soft, and fluffy cookie.  Plus, with the slice of banana inside, the soft texture is really brought home perfectly.   

Enjoy!

To view more recipes from the Secret Recipe Club, view the Blog Hop below {below the recipe}.

Fluffy Peanut Butter Banana Cookies

For Printable Recipe, Click here!

Makes: About 16 Cookies

½ cup (1 stick) Unsalted Butter, at Room Temperature

½ cup Brown Sugar

½ cup Sugar

1 Egg

1 teaspoon Pure Vanilla Extract

1 ½ cups All Purpose Flour

½ teaspoon Baking Powder

½ teaspoon Baking Soda

¼ teaspoon Salt

¾ cup Peanut Butter Chips

1 Large Banana, Sliced

In the bowl of a stand mixer, beat together the butter and both sugar.  Beat until light and fluffy.  Beat in the egg and vanilla extract.  Add the flour, baking powder, baking soda, and salt, and mix until fully incorporated.  Stir in the Peanut Butter chips.  Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes to an hour.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper or a silicone mat.  Set aside until needed.

Remove the bowl from the refrigerator and using a small cookie scoop, or a teaspoon, scoop rounds of dough onto the prepared baking sheet, leaving 2 inches between each cookie.  Gently press into the center of each cookie to create a small indent.  Place 1 slice of banana in each indent.  Place another scoop of cookie dough on top of the banana and, with your hands, carefully press the cookies together to create 1 large cookie.

Bake the cookies in the oven until the edges begin to turn a light golden brown, about 12-15 minutes.  Remove the cookies from the oven and immediately transfer to a cooling rack to cool completely.  Serve and enjoy!

These cookies last up to 5 days in a sealed container. 

Recipe adapted from A Taste of Home Cooking.