Honey Roasted Peanut Butter Cookies with Bananas and recipe.
Honey Roasted Peanut Butter Cookies with Bananas
Prep Time
20 mins
Cook Time
15 mins
Total Cooking time for all cookies
1 hr 30 mins
Total Time
35 mins
 

Classic peanut butter cookies with a twist. These are moist cookies with great honey roasted peanut flavor. Stella Parks, in her book Brave Tart , shares a genius idea of blitzing honey roasted peanuts with flour in a food processor for extra peanut and honey flavor. Her idea inspired me to make a cookie that replicates the honey roasted flavor of peanuts in one of my favorite sandwiches, Peanut Butter, Honey and Banana. 

Keeping the flavor of this sandwich in mind, I adapted her recipe by incorporating brown sugar, honey, and a mixture of oat flour and all-purpose flour. There is a subtle banana flavor from the banana chips keeping the cookies light and tender. 

If you prefer, use 100% all-purpose flour in the cookie dough. I use oat flour because I like the flavor it adds to the peanuts and honey. 

Store the cookies in an air tight container for a couple of days. 


Course: Dessert
Keyword: Cookie Recipe, Peanut Butter Cookies
Servings: 30 cookies
Author: Ginger
Ingredients
  • ½ cup 2.5 oz /74 g all-purpose flour
  • ½ cup 2.5 oz / 74 g oat flour
  • 1 ¼ cup 6 oz / 173 g honey roasted salted peanuts plus more for garnish
  • 1 8 TB/ 115 g stick unsalted butter, soft but still cool
  • ½ cup 3.5 oz / 92 g light brown sugar
  • 1 ¼ cup 10 oz / 284 g creamy peanut butter (natural with no sugar or other additives)
  • ¾ tsp Kosher salt
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 ½ tsp pure vanilla extract
  • 1 large egg well beaten
  • Heaping ½ cup 2 oz / 57 g dried banana chips, rough chopped more for garnish
Instructions
  1. Pre-heat oven to 325°F / 160°C / Gas Mark 3. Place the oven rack in the middle and upper thirds of the oven. Line two baking sheets with parchment paper and set aside.
  2. Place the all-purpose flour and honey roasted peanuts in a bowl of a food processor and pulse until the nuts are finely ground, about one minute. If your food processor bowl has an 8 cup (2 liter) capacity, you can add both the all-purpose flour and oat flour at one time. If your bowl is small, about 3 cups (750 ml) then it is best to divide the flour in half and process the peanuts and flour in a couple of batches.  Once the flours and peanuts are finely ground, set aside. 

  3. Add the butter and brown sugar into a bowl of a stand mixer, or large mixing bowl if you are using a hand-held mixer. Cream the butter and sugar together on medium speed, until light and airy, about 3 minutes. Every minute or so, stop the mixer and scrape down the sides and bottom of the bowl.

  4. Add the honey, peanut butter, salt, baking powder, baking soda, vanilla extract and beat until mixed together on medium speed, about 1 minute. Half way through, stop the mixer and scrape down the sides and bottom of the bowl then continue beating the batter. Slowly add half of the beaten egg to the mix and beat until completely mixed in. Add the remaining egg and thoroughly mix until well incorporated.

  5. Turn the speed down to low and add the peanut flour into the bowl. While the flour and batter are mixing turn up the speed to medium and mix until just incorporated. Make sure to not over-mix the batter.

  6. Remove the bowl from the stand and stir in the banana chips until just incorporated. The batter will look soft and feel slightly sticky.
  7. Divide the cookie dough into one ounce portions, one heaping tablespoon, and arrange on the prepared baking sheets spaced 2 inches (5 cm) apart. (I fit six cookies on my baking sheets, but you could squeeze in 8 if you are not worried about the cookie edges touching).

  8. Sprinkle honey roasted peanuts and broken banana chip pieces over the top of each cookie and place in the oven. Bake for 15 minutes. Half way through baking, rotate the baking pans front to back, and top to bottom for even browning and baking.

  9. Remove the cookies from the oven when they are just starting to brown around the edges, be careful not to over bake. Rest the cookies for 10 minutes on the baking pans, then remove each cookie to a cooling rack with a spatula.
  10. Makes 30 cookies.
  11. Switch it up:

    Add dark or white chocolate (or both) chunks to the batter.

    Try some raisins with the banana chips.

    Sprinkle cinnamon sugar over the top of each cookie before baking.

    Substitute Reese’s Pieces or peanut butter cups for the banana chips. 

    Gluten Free: substitute the all-purpose flour with oat flour.