Ok, I know it hasn’t been long since I shared my recipe for Chocolate Chip Cookie Bars. However, considering the popularity of the CCC, not to mention it’s immense potential for diversity, I figured (hoped) that you’d forgive my repetitiveness… The truth is, beyond containing chocolate chips, these two cookies share little in common. The bars were thick and soft, with a slight chew. On the other hand, these cookies are much thinner and crisper, featuring a nice peanut butter flavour and a hint of banana.
So is there room in your recipe book for more than one CCC or are you a loyal, one CCC kind of person? And more importantly, have you found your ideal CCC or are you still searching for love at first bite?… I doubt I’ll ever settle down with just one, there’s just too much delicious fun in the search
Peanut Butter Chocolate Chip Cookies
1/2 cup Margarine
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Pureed Banana
1 tsp Vanilla Extract
1/2 tsp Apple Cider Vinegar
1/2 cup Smooth Peanut Butter (I used Natural)
1 1/2 cup All-Purpose Flour
1 tsp Baking Soda
2/3 cup Chocolate Chips
Preheat oven to 375°F.
Stir together the flour and baking soda. Set aside.
Beat margarine until soft and smooth. Add sugars and beat on medium, until light and fluffy. Beat in the pureed banana, vanilla and vinegar. Add the peanut butter and beat until thoroughly combined. Stir in the flour mixture, then the chocolate chips.
Scoop rounded tablespoons of dough and roll into balls. Place on an ungreased cookie sheet and press to about 1/4 inch thickness (the cookies grow a lot, so keep at least 2 inches apart).
Bake for 12 – 14 minutes.
Allow to cool on cookie sheet for 5 minutes before transferring to wire rack.
Makes approximately 20 cookies.