I love bananas, but I often find myself with overripe ones. I usually peel them and stash them in a ziplock in the freezer for smoothies. But how many frozen bananas do I need to keep on hand?! So I am always on the hunt for desserts using bananas. I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin. But I needed more! So I’m sharing this recipe for peanut butter banana chocolate chip cookies.
The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me! The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.
I was able to make these cookies when my son Charlie took an unexpected nap. When he woke up, Charlie got to snack on fresh cookies! He was really happy with these cookies, he didn’t stop at just one!
I love these cookies. They are a stroke of genius! Too bad they were not my ingenious idea though. I cannot take credit for them, the original recipe comes from Miriam of Overtime Cook. I have been making peanut butter blossom cookies (a peanut butter cookie rolled in sugar and topped with chocolate kisses or chips) for years. But a few years ago Miriam decided to press a piece of Chanukah gelt into the cookie and life has never been the same! I love this idea and was so bummed that I didn’t think of it first! Since then, Chanie of Busy in Brooklyn made olive oil crinkle cookies sprayed with edible gold shimmer and topped with chocolate gelt, and again I was blown away. Finally Miriam was back this year with a new version of her original: melt-in-your-mouth Chanukah cookies and I knew it was time for me to join the party.
My twist on the original is pretty cute. Instead of rolling the cookies in plain white sugar, I rolled them in two different colors or blue crystal sugar before pressing a delicious piece of gelt in each one. I think this really gives them a festive vibe. They would also look gorgeous rolled in gold or silver sugar or even clear crystal sugar. I love that these can be made to match any party decor. Thank you Miriam and Chanie for your inspiration! Here is my non-dairy recipe adapted from Hershey’s.
I’m so glad that I am finally sharing this recipe! I have been meaning to post this recipe for ages but every time I made these delicious gems, I didn’t get a chance to photograph them; until now! These peanut butter and chocolate treats are so easy to make. They don’t even require an oven!
These peanut butter cups get their crunch from crushed up graham crackers. I like to sprinkle some graham cracker crumbs on top of each cup to make them look a little more special. I also like using these brown mini cupcake liners to make them look more official, but you can use any kind you like! I ordered these cupcake liners from Bakers Stock. They are a great source for bulk orders of greaseproof white and brown cupcake liners.
To make these easy and non dairy delights, first prepare the crispy peanut butter filling and shape into round balls. Line your mini muffin tins with mini cupcake liners. Melt your chocolate and spoon into each cup. Place one peanut butter ball in each and gently press down. Cover each peanut butter ball with more melted chocolate. Tap the whole tray on the counter to even everything out. Then sprinkle some graham cracker crumbs on top! I like to freeze the whole tray to help the chocolate set up quickly.
This recipe makes about 3 dozen mini peanut butter bites. You can definitely halve the recipe if you like, but these freeze perfectly! Since you are doing all the work anyway, just make the whole recipe and freeze them until you are ready to eat them. They are also make great gifts! Enjoy this dairy-free, no-bake treat! The recipe is adapted from my sister in law, Lee-Ron, and The Brown Eyed Baker.
Hamantaschen are a traditional Jewish cookie made for the holiday of Purim, or Jewish Halloween. They are basically the perfect cookie in my humble opinion. What is better than a sweet cookie filled with delicious jam? When I was younger, my mom and I had to bake so many batches of hamantaschen because my family and friends would gobble them up so quickly. My mom tried to hide them so we wouldn’t have to keep baking them every night, but that never worked-someone always found them.
While I love classic hamantaschen, (find my recipe and instructions with pictures here), I kind of get bored of the same old thing. I need to mix it up a little, turn a classic recipe on its head. We used to experiment with different fillings a lot when I was younger. We would try filling the hamantasch dough with chocolate chips, marshmallows, chocolate spread and other various creations that didn’t go so well. We also used to try a peanut butter and jelly filling. For some reason, the peanut butter didn’t really bake well. It would dry out and become crumbly. I thought to myself, what if I make a peanut butter dough and fill it with delicious fruit jams! Peanut butter and jelly hamantaschen! This was my mini aha moment. I was so proud of the idea. The only problem was that I hadn’t seen it done anywhere which means there are no recipes available. I was challenged with developing my own recipe and I am so happy with the results. These are a great alternative to the classic and will appeal to the kid in everyone. Chag sameach!
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.
Add in the eggs, one at a time until combined.
With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
Wrap the dough in plastic wrap and chill for at least an hour in the fridge.
Turn the dough out onto a floured surface and roll the dough out thin.
Using a round cookie cutter (I use a cutter that is 2 ½ to 3 inches in diameter) or a drinking glass, cut out the cookies.
Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.
Allow to cool-the filling will be extremely hot! Enjoy!
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