Peanut-Butter Chocolate-Chip Cookies

These are quick and easy Peanut Butter and Chocolate Chip Cookies.

Ingredients:

Yield: 20 cookies

1 cup/230 grams Schullo Natural Peanut Butter
¾ (packed) cup/150 grams Schullo Raw Sugar
½ cup/125 grams mashed ripe banana (from 1 large banana)
½ teaspoon fine salt
1 teaspoon baking soda
½ cup/64 grams Unbleached White Flour or Whole Wheat flour,
1 cup/170 grams Schullo chocolate chips

Preparation:

Step 1
Place two racks in the top and bottom thirds of your oven and heat to 350 degrees. Line two baking sheets with parchment paper.

Step 2
In a large bowl, whisk the peanut butter, brown sugar, banana and salt until well combined, about 45 seconds. Whisk in the baking soda. Fold in the flour and chocolate chips until combined and no streaks of flour remain.

Step 3
Use a rounded 1 ½-tablespoon scoop to portion the dough into 20 cookies, spacing out 10 on each baking sheet. Bake the cookies, rotating the pans from top to bottom and front to back halfway through baking, until the tops are light golden brown, 12 to 14 minutes. Let the cookies cool on the baking sheets.

Step 4
Store any leftover cookies in an airtight container at room temperature for up to 4 days or up to 2 months in the freezer.

Courtesy NY Times Cooking.