#2,724: Peanut Butter Banana Chocolate Chip Cookies (Eggless)

I'm pretty sure I found this recipe somewhere floating around facebook.  Since we always have an abundance of over-ripe bananas, this looked super easy and quite yummy.  I ran out of regular chocolate chips so I just threw in mini chocolate chips.  Then I realized I didn't buy just peanut butter chips, I bought a milk chocolate/peanut butter combo.  I could have just used the whole bag of those!  Whatever...instead we have some mini chocolate chips, milk chocolate chips, and peanut butter chips.

These are delicious!  They are super moist and soft and my kids loved them.  It made over 4 dozen cookies so I have a bunch in our freezer now to ration them out.  :)  I will definitely be making these again! 

2 cups all-purpose flour

1 tsp baking soda

1 tbsp corn starch

1/2 tsp salt

1/2 cup unsalted butter, softened

2 medium ripe bananas, peeled and mashed

1 cup brown sugar

1/4 cup granulated sugar

2 tsp vanilla extract

1 cup chocolate chips

1 cup peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.

Cream butter, bananas, and sugars together until combined.  Add vanilla extract and mix until combined.

Stir in the flour mixture just until combined.  Stir in chocolate and peanut butter chips.  Cover and refrigerate dough for 30 minutes.

Preheat oven to 375F. Line two cookie sheets with parchment paper.  Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.

Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.

Let cookies cool completely on cookie sheets (I let it cool for about 5-10 minutes then moved them to a cooling rack).  Store in airtight containers for up to a week.