May Day Cookies

Happy May Day! I decided to relive my childhood by making May Day baskets for my team at work.  I remember when I was a kid, my mom and I would have the best time making these fun baskets.  Once completed, I would strategically go around to all of the neighbors, ring the doorbell and run a way.  The rule was, if you got caught – the person who found you was able to kiss you on the cheek.  You had to be sneaky, fast and ready to run.

I felt like baking something special for my baskets so I decided on Peanut Butter Banana Chocolate Chunk Cookies.  I found the recipe on How Sweet It Is. She always has the BEST cookie recipes.

And these include some of my favorite things:

Peanut Butter

Bananas

Chocolate Chunks (way better than chips if you ask me).

So, have a Happy May Day everyone! I hope you are excited for spring!

Here’s what you’ll need for these delicious cookies. 

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons of unsalted butter, melted and cooled
  • 6 tablespoons of creamy peanut butter, melted and cooled
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 ripe medium bananas, mashed
  • 1 1/4 cups milk chocolate chunks
Preheat oven to 325 degrees F.
Mix the flour, salt and baking soda in a bowl and set aside.
In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth.
Add in the mashed banana and mix until combined – mixture will not be smooth.
Gradually add in the dry ingredients, mixing with a large spoon until a dough forms.
Fold in chocolate chunks.
Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 12-14 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in.
So melty in your mouth.  I love the banana-peanut butter- chocolate trifecta.  It’s brilliant.
Happy May Day!

Peanut Butter Banana Chocolate Chip Cookies
(Recipe adapted from here)

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons of unsalted butter, melted and cooled
  • 6 tablespoons of creamy peanut butter, melted and cooled
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 ripe medium bananas, mashed
  • 1 1/4 cups milk chocolate chunks
Preheat oven to 325 degrees F.
Mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms – I even use my hands to bring it together sometimes. Fold in chocolate chips.
Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in. I suggest letting these cool completely before storing them in a sealed container or bag, and they will stay very soft because of the banana.
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Comments

  1. Ah! Didn’t even realise it was May – thanks! These sound delicious :D.

  2. These look heavenly! I love peanut butter so much and chocolate AND cookies, will definately consider giving these a go. I just made P&J Cupcakes if anyone fancies taking a look, http://www.sweetcraving.wordpress.com

  3. Knowing the talents of you and your mom, I bet your May Day baskets were the BEST! Great cookie recipe – thanks for sharing!

  4. I made these last night, they are great! The only thing I did different was use wheat flour, salted butter (didn’t have unsalted), and choc chips (only 1 cup). Super moist and really good.

  5. i just made a batch of this and over-baked my first batch because of the temperature and timing. For me, I only baked for 10 minutes at 150 degrees celsius! Also, I think this recipe has a little too much butter as there is a lot in the peanut butter I used, definitely not for the health conscious but a great little treat for your soul! Thank you!

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