Fit for the hall of fame: Peanut butter and banana chip cookies


By Jim Bailey
  Yankee Chef logo


e all know Elvis adored his peanut butter and banana sandwiches but I bet you never had a cookie Yanked from his sandwich, have you? You have the smoothness of the peanut butter with the guilt-free crunch of banana chips baked together to treat your children after school. Better yet, hide ’em, wait till they go to bed, pour a glass of milk and have at it!

King Of Cookies

Peanut butter and crispy banana chips make a cookie fit for the King!

1/2 cup butter or margarine, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
1 cup peanut butter
1 cup crushed, dried banana slices

Preheat oven to 350-degrees F. Cream butter and sugars in a large bowl until well blended. Add the eggs, baking soda and vanilla, beating until light and fluffy. Blend in the flour and peanut butter until the dough is stiff but smooth. Stir in the crushed banana chips. Drop dough by the tablespoon onto ungreased or parchment-lined cookie sheet, flattening slightly and leaving about 2-inches between each mound. Bake 10 to 12 minutes, or until just barely done. Remove to cool for a few minutes before transferring to wire rack to finish cooling.

Makes about 2 dozen cookies.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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