Christina Tosi's Chocolate Chip, Peanut Butter & Banana Cookies Recipe

Photo: Jen Causey"The PB&B flavor combo is one of my all-time favorites," says chef-owner of Milk Bar bakeriesChristina Tosi. “The salty-sweetness of this dense, fudgy cookie keeps me coming back bite after bite!““Everyone loves and has an emotional signpost around peanut butter cookies. It brings a flavor, heartiness and a uniquely sandy texture. This recipe reminds you that every great cookie recipe is just a starting place for creativity and flavor,” says the author ofDessert Can Save the World.“The PB&B flavor combo is one of my all-time favorites,” says chef-owner of Milk Bar bakeriesChristina Tosi. “The salty-sweetness of this dense, fudgy cookie keeps me coming back bite after bite!““Everyone loves and has an emotional signpost around peanut butter cookies. It brings a flavor, heartiness and a uniquely sandy texture. This recipe reminds you that every great cookie recipe is just a starting place for creativity and flavor,” says the author ofDessert Can Save the World.IngredientsIngredient Checklist1 cup peanut butter¾ cup granulated sugar½ cup packed light brown sugar½ cup (4 oz.) unsalted butter, at room temperature1 large egg1 ½ teaspoons vanilla extract⅓ cup (about 1 1/2 oz.) all-purpose flour1 teaspoon kosher salt½ teaspoon baking powder¼ teaspoon baking soda½ cup roasted peanuts, chopped, plus more for topping⅓ cup dried banana chips, chopped⅓ cup chocolate chips, plus more for toppingDirectionsInstructions ChecklistStep 1:Preheat oven to 375°. Grease 2 large baking sheets with cooking spray or line with parchment paper.Step 2:Beat together peanut butter, granulated sugar, light brown sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth, about 3 minutes. Add egg and vanilla; beat on medium until combined, about 1 minute. Add flour, salt, baking powder and baking soda; beat on low until just combined. Add peanuts, banana chips and chocolate chips; beat on low just until incorporated, 30 seconds.Step 3:Scoop ⅓-cup mounds of dough onto baking sheets 3 inches apart. Pat down tops slightly to create 2-inch disks; top with extra peanuts and chocolate chips.Step 4:Bake until edges are golden but centers are still soft, 10 to 11 minutes. Cool on baking sheets for 10 minutes; remove to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.TipsIf you don’t have banana chips on hand, use half of a fresh, ripe banana and roughly chop it into 1∕4-inch pieces. “Add it in with the peanuts and chocolate chips,” says Tosi

Photo: Jen Causey

“The PB&B flavor combo is one of my all-time favorites,” says chef-owner of Milk Bar bakeriesChristina Tosi. “The salty-sweetness of this dense, fudgy cookie keeps me coming back bite after bite!““Everyone loves and has an emotional signpost around peanut butter cookies. It brings a flavor, heartiness and a uniquely sandy texture. This recipe reminds you that every great cookie recipe is just a starting place for creativity and flavor,” says the author ofDessert Can Save the World.“The PB&B flavor combo is one of my all-time favorites,” says chef-owner of Milk Bar bakeriesChristina Tosi. “The salty-sweetness of this dense, fudgy cookie keeps me coming back bite after bite!““Everyone loves and has an emotional signpost around peanut butter cookies. It brings a flavor, heartiness and a uniquely sandy texture. This recipe reminds you that every great cookie recipe is just a starting place for creativity and flavor,” says the author ofDessert Can Save the World.IngredientsIngredient Checklist1 cup peanut butter¾ cup granulated sugar½ cup packed light brown sugar½ cup (4 oz.) unsalted butter, at room temperature1 large egg1 ½ teaspoons vanilla extract⅓ cup (about 1 1/2 oz.) all-purpose flour1 teaspoon kosher salt½ teaspoon baking powder¼ teaspoon baking soda½ cup roasted peanuts, chopped, plus more for topping⅓ cup dried banana chips, chopped⅓ cup chocolate chips, plus more for toppingDirectionsInstructions ChecklistStep 1:Preheat oven to 375°. Grease 2 large baking sheets with cooking spray or line with parchment paper.Step 2:Beat together peanut butter, granulated sugar, light brown sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth, about 3 minutes. Add egg and vanilla; beat on medium until combined, about 1 minute. Add flour, salt, baking powder and baking soda; beat on low until just combined. Add peanuts, banana chips and chocolate chips; beat on low just until incorporated, 30 seconds.Step 3:Scoop ⅓-cup mounds of dough onto baking sheets 3 inches apart. Pat down tops slightly to create 2-inch disks; top with extra peanuts and chocolate chips.Step 4:Bake until edges are golden but centers are still soft, 10 to 11 minutes. Cool on baking sheets for 10 minutes; remove to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.TipsIf you don’t have banana chips on hand, use half of a fresh, ripe banana and roughly chop it into 1∕4-inch pieces. “Add it in with the peanuts and chocolate chips,” says Tosi

“The PB&B flavor combo is one of my all-time favorites,” says chef-owner of Milk Bar bakeriesChristina Tosi. “The salty-sweetness of this dense, fudgy cookie keeps me coming back bite after bite!”

“Everyone loves and has an emotional signpost around peanut butter cookies. It brings a flavor, heartiness and a uniquely sandy texture. This recipe reminds you that every great cookie recipe is just a starting place for creativity and flavor,” says the author ofDessert Can Save the World.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

Tips

If you don’t have banana chips on hand, use half of a fresh, ripe banana and roughly chop it into 1∕4-inch pieces. “Add it in with the peanuts and chocolate chips,” says Tosi

source: people.com