Peanut Butter Banana Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter (softened to 65 to 67ºF (18 to 20ºC))
• 1 cup granulated sugar (more for sprinkling)
• 1/2 cup light brown sugar (packed)
• 3/4 cup creamy peanut butter (no sugar added)
• 1/2 cup mashed banana
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. 1

   Preheat the Oven – Set oven rack to the middle position. Preheat to 350°F (177°C). Line three baking sheets with parchment paper.

2. 2

   Mix Dry Ingredients – In a large bowl, whisk flour, salt, cinnamon, baking powder, and baking soda.

3. 3

   Cream the Butter – Using a stand mixer fitted with the paddle attachment or hand mixer, beat butter, granulated sugar, and brown sugar, on medium speed until pale and fluffy, about 2 minutes.

4. 4

   Add the Flavoring and Eggs – Add peanut butter and combine on low speed, 15 seconds. Add mashed banana and mix for 15 seconds. Add eggs one at a time until fully incorporated, scraping the bowl down as needed, about 30 seconds. Add vanilla and mix for 15 second.

5. 5

   Add Dry Ingredients – Reduce mixer speed to low and slowly add flour mixture until combined, about 30 seconds. Chill the dough for 20 minutes.

6. 6

   Shape the Cookies – Roll dough into 3 tablespoon-sized balls, spacing them 2" apart on the sheet pan, about 9 per tray. Sprinkle some sugar on top of each ball. Use a fork to press and make crosshatch marks on the top of the cookies. If desired, sprinkle chopped peanuts on top, lightly pressing in to the surface.

7. 7

   Bake – Bake on tray at a time in the center of the oven until the edges set and golden and the centers puff up, 12 to 13 minutes.

8. 8

   Cool – Let them cool for 10 minutes on the sheet pan, then transfer them to a wire rack and cool completely before serving.