Anyone else glad it’s Friday!?

I am up way too early this nice Friday morning, so here I am posting this yummy cookie recipe I made earlier this week while everyone is sleeping. I had a little baggie of these cookies set aside in the kitchen so I could take some pictures and when I went to get started yesterday, there were only 3 lonely cookies left for me to work with! My husband couldn’t keep his hands off of these!

I had a very ripe banana that needed used up so I decided to design a cookie for it. I thought, hmmm why not try to use this banana in place of the butter.….

I wasn’t quite sure how they’d turn out and was really happy with the finished product. They are soft and have a fantastic flavor combo of banana, chocolate and peanut butter which is by far some of my favorite flavors!

Aside from the Reeses Cups, these cookies aren’t half bad for you either!! Have a great weekend everyone and try a new cookie recipe!

Banana Peanut Butter Cup Cookies

½ Cup mashed ripe banana, about 1 medium banana
¼ Cup granulated sugar
¼ Cup brown sugar
½ teaspoon vanilla
1 medium egg or ½ of a beaten large egg
¼ Cup creamy peanut butter
¾ Cup whole wheat flour (if you substitute white flour, you’ll have to add more, about 1 Cup)
¼ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
10 regular size Reeses Peanut Butter Cups, cubed (I cut them in thirds, then thirds again)

1/3 Cup additional sugar for rolling (I used a larger dusting sugar, use what you’d like)

1. Preheat oven to 350 degrees F. Place banana and both sugars into stand or electric mixer on medium speed and mix until well combined. Mix in vanilla, egg and peanut butter until combined on medium speed.

2. Place flour baking powder, baking soda and salt into a bowl. Slowly add to the wet ingredients until JUST combined, then add the Reeses Cups. Don’t over mix this.

3. Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Bake for 7-10 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.

Makes about 20 medium cookies