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Peanut butter, banana, chocolate chunk cookies. That's a mouthful.

From my table, to yours.

These have an inspiringly good taste, and texture.

The original recipe called for chilling the dough for 24 hours, um I want some sooner than later so I went ahead and threw them in the oven right away. They turned out great, slight crunch on the upside and a soft chewy center, as long as you pull them out of the oven before they LOOK done.

Oh, you'd like the recipe now? Okay, you twisted my arm here ya go. (You didn't have to twist my arm, I was going to give it to you anyway.)

2 cups all-purpose flour

1/2 teaspoons baking soda

8 tablespoons of salted butter, softened

6 tablespoons of banana granola nut planters peanut butter

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cups chocolate chunks

Preheat oven to 325 degrees F. 

Mix the butter and sugars until creamy, add in the egg and vanilla until incorporated. Next spoon the peanut butter in just until combined. Then add the flour, and baking soda. Last toss in your chocolate chunks. Bake for about 8-10 minutes on a greased cookie sheet, or until edges are slightly brown and middle looks undercooked ( it will harden on the tray afterwards). Be careful not to overlook, the bottoms burn fast it seems!