Banana Peanut Butter Cup Cookies

The Ultimate Blog Party Information follows this amazing recipe.

I found this cookie recipe at Baking and Boys! and kept thinking about them until I finally made it two days ago. It is an original creation by Jenny at Picky Palate . Her photos and Katrina’s photos both show how great their cookies turned out. I made them as directed, but the “dough” was very wet and I definitely couldn’t “scoop” it like the recipe instructed. I didn’t know what I did, but to try to fix it, I added flour a little at a time until I had added an extra ½ cup. It still wasn’t right and I couldn’t roll it in sugar. So I just dropped it by spoonfuls onto the sprayed cookie sheets and sprinkled sugar on top. (I need to get some coarse sugar to use next time so you can actually see it like at the other two blogs above.) We liked the cookies and they were gone quickly.

I wanted to figure out what I did wrong, so I sacrificed and made it again and taste-tested. I was careful to double-check everything the whole time (actually I triple-checked). I did everything as directed, but they were wet again. I just baked them like that to see how they would come out. They took longer to bake, and the texture not as good as the first batch. I don’t know if it’s the weather or the altitude, but I know that Jenny always has great recipes. So it sounds like I’m going to say that I’m not going to make the cookies again, but they are addicting. Although they are too wet to roll, it still bakes well and tastes so good. The flavor combination of bananas, peanut butter and chocolate is amazing. I’ll just have to work with the amount of flour. There is one thing wrong with it that I didn’t mention. It only makes about 2 dozen cookies and they disappear fast!



½ Cup mashed ripe banana, about 1 medium banana
¼ Cup granulated sugar
¼ Cup brown sugar
½ teaspoon vanilla
1 medium egg or ½ of a beaten large egg
¼ Cup creamy peanut butter
¾ Cup whole wheat flour (if you substitute white flour, you’ll have to add more, about 1 Cup)
¼ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
10 regular size Reeses Peanut Butter Cups, cubed (I cut them in thirds, then thirds again)
1/3 Cup additional sugar for rolling
Preheat oven to 350 degrees F. Place banana and both sugars into stand or electric mixer on medium speed and mix until well combined. Mix in vanilla, egg and peanut butter until combined on medium speed.

Place flour baking powder, baking soda and salt into a bowl. Slowly add to the wet ingredients until JUST combined, then add the Reeses Cups. Don’t over mix this.
Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Bake for 7-10 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.Makes about 20 medium cookies