I recommend chilling them for at least 30 minutes before eating.There are few things as classic as peanut butter cookies, and vanilla extract is a key ingredient in many recipes. Although you can eat your cookies shortly after taking them out of the oven, they firm up quite a bit in the refrigerator. Let cookies cool for at least 5 minutes before transferring them to a cooling rack. Make ahead instructions: Mix cookie dough, cover, and store in the refrigerator for up to 48 hours.To thaw, place them in the fridge overnight. How to freeze: After cookies have completely cooled, transfer them to a freezer-safe container and store in the freezer for up to 3 months.How to store: Because they are on the slightly moist side, I recommend storing these cookies in the refrigerator for up to 5 days.Wait 5 minutes before transferring cookies onto a cooling rack. Press down on cookies with a fork.īake 10-12 minutes, until lightly golden. Using a 1" cookie scoop, scoop batter onto baking sheet, making a total of 12 cookies per sheet. Using a rubber spatula, mix until well combined. Mix mashed bananas and peanut butter in a medium-sized mixing bowl with a whisk until fully incorporated.Īdd oats, vanilla extract, salt, and chocolate chips to bowl. Place parchment paper onto a baking sheet. □ How To Make Peanut Butter Banana Cookies Toasted walnuts, pecans, dried cranberries, or raisins would all be delicious. Mix-ins: Add 1 cup of your favorite nuts or dried fruit for a different flavor profile.Make vegan: Use vegan dark chocolate chips (Guittard is one of my favorite brands).This will prevent your cookies from becoming overly sweet. If you use peanut butter with added sugar, I recommend only using 2 ripe bananas. Milk, white, and semi-sweet all work great. Use your favorite type/flavor of chocolate chips. Old-fashioned oats - You can substitute quick-cooking oats here, but the texture will be slightly different. All-natural peanut butter - We use unsweetened peanut butter for this recipe, as the ripe bananas and chocolate chips provide sweetness.If you have more ripe bananas to use up, try my banana gingerbread muffins, 3 ingredient pancakes, or dairy free smoothie. The more they ripen, the sweeter they become, so you can decide how sweet you want your cookies to be. Once they develop spots, they are ripe enough to use. Bananas - Make sure your bananas are nice and ripe.
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