5 stars (based on 1 reviews)
The treat you didn’t know you needed
But you really cant live without
Chocolate. Bananas. Sea salt. Cookie cups.
AND stuffed with Peanut Butter
OMG
GF Chocolate Chip Banana & Peanut Butter Stuffed Cookie Cups
Recipe
-
Prep Time: 15 min
- 1/4 unsalted butter, melted
- 1 ripe banana, mashed
- 1/2 cup white (granulated) sugar
- 1/2 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 large egg
- 1 1/2 cups gf flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 -1 1/2 cups chocolate chips
- 6-8 tsp peanut butter
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When freezing your pb, its important to let peanut butter freeze until it is solid. If the pb is not frozen, trying to stuff your cookie cups will be incredibly challenging! Give them time to freeze.
- I found my baking molds on amazon, and I highly recommend using because they always work so well. Cupcake liners also work and produce a similar product. I have had bad luck with greasing a muffin pan and placing cookie dough directly in the muffin pan. My cookies are usually so soft and tender, its hard to always get them to release and stay in solid form. SO! That is why I recommend liners or molds! Happy Baking!
Bake Time: 12-15 min
Yields: approx 13 cookie cups
What you need
Chocolate Chip Banana & Peanut Butter Stuffed Cookie Cups
What to do
1. Place each separate tsp of pb on a plate and freeze for 1 hr (or up to 2 days). (*see note below)
2. Prepare 7-8 silicon cupcake molds (I place about 6 molds onto a baking sheet at a time and lightly spray the inside of the mold), or grease a muffin pan with cooking spray and use paper cupcake liners. (*see note below about liners)
3. Sift all dry information into a medium bowl. In a separate bowl, rapidly whisk together butter and sugars until combined, about 30 seconds. Then stir in banana, eggs and vanilla, mix gently. Slowly dump the dry ingredients into the wet and mix with a rubber spatula until barely combined. Add chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. When ready to bake, add about 1 tbsp of cookie dough to your molds or pan. Add a tsp of the frozen peanut butter. Cover the pb with another tbsp of cookie dough. Press dough into place and shape the mold.
6. Bake until golden brown (about 12-14 min) then sprinkle with sea salt. Cool for about 15 minutes and enjoy! Grab some milk and… INHALEIT!!!
2. Prepare 7-8 silicon cupcake molds (I place about 6 molds onto a baking sheet at a time and lightly spray the inside of the mold), or grease a muffin pan with cooking spray and use paper cupcake liners. (*see note below about liners)
3. Sift all dry information into a medium bowl. In a separate bowl, rapidly whisk together butter and sugars until combined, about 30 seconds. Then stir in banana, eggs and vanilla, mix gently. Slowly dump the dry ingredients into the wet and mix with a rubber spatula until barely combined. Add chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. When ready to bake, add about 1 tbsp of cookie dough to your molds or pan. Add a tsp of the frozen peanut butter. Cover the pb with another tbsp of cookie dough. Press dough into place and shape the mold.
6. Bake until golden brown (about 12-14 min) then sprinkle with sea salt. Cool for about 15 minutes and enjoy! Grab some milk and… INHALEIT!!!
Helpful tips
