Chocolate chip cookies with peanut butter and banana chips
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 157, total fat 11 G., saturated fats 4 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 75 mg, sugar 8 G.
Calories 157, total fat 11 G., saturated fats 4 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 75 mg, sugar 8 G.
Take the rich flavor of these chocolate chip cookies to the next level by adding chunks of smooth peanut butter and crunchy banana chips. You'll enjoy not only the flavor but also the contrasting textures in these soft cookies with crisp edges.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup premium flour
- 1/4 cup cocoa powder
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 1 tbsp. peanut butter granules
- 0.5 cup coarsely chopped banana chips
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Cooking the dish according to the recipe:
- In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until fluffy. Add the vanilla extract and egg and beat until fully incorporated.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Stir in the peanut butter granules and banana chips.
- Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
- Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let them cool on the baking sheets for 10 minutes, then transfer them to wire racks and let them cool completely.
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