Chocolate Chip, Peanut Butter & Caramelized Banana Cookies

These thick, soft-centered cookies combine dark chocolate, crunchy peanuts and a creamy peanut butter center, finished with warm caramelized bananas. The slightly crisp edges, gooey center and freshly caramelized banana make them especially delicious served while still warm.

Prep Time: 25 minutes
Chill Time: 45 minutes
BakeTime: 10 minutes
Yield: 6 large cookies

Equipment

• Digital kitchen scale

• Mixing bowl

• Whisk or spatula

• Silicone spatula

• Ice cream or cookie scoop

• Baking sheet

• Parchment paper or silicone baking mat

• Small skillet

• Heatproof spatula

• Cooling rack

Ingredients

For the Cookies

• 80 g unsalted butter, softened

• 60 g granulated sugar

• 55 g dark brown sugar

• 1 large egg

• 150 g all-purpose flour

• 1 g baking soda (about ⅛ tsp)

• 2 g fine salt (about ⅓ tsp)

• 35 g unsalted peanuts, roughly chopped

• 80 g dark chocolate chips or chopped dark chocolate

• 45 g creamy peanut butter

For Finishing

• Extra dark chocolate chips or chopped chocolate

• Flaky sea salt

For the Caramelized Bananas

• 1 medium banana, ripe but still firm

• 30 g granulated sugar

Instructions

1. Make the Cookie Dough

Make sure the butter is soft but not melted. It should give easily when pressed with your finger while still holding its shape.

In a mixing bowl, combine the softened butter, granulated sugar and dark brown sugar.

Mix for about 1–2 minutes, until smooth and creamy. There is no need to whip a lot of air into the mixture, as this can encourage the cookies to spread.

Add the whole egg and mix just until fully incorporated.

Add the flour, baking soda and salt.

Using a spatula, mix just until no dry streaks of flour remain. Avoid overmixing once the flour has been added.

Fold in the chopped peanuts and dark chocolate.

The finished dough should be soft and slightly tacky but thick enough to hold its shape once chilled.

Cover and refrigerate for 30 minutes.

2. Fill and Shape the Cookies

Divide the chilled cookie dough into 6 equal portions.

Take one portion and gently flatten it in the palm of your hand.

Place about 7–8 g peanut butter in the center.

Bring the edges of the cookie dough over the peanut butter and pinch them together until the filling is completely enclosed.

Gently roll into a ball without overworking the dough.

Repeat with the remaining portions.

Arrange the cookie dough balls on a parchment-lined baking sheet, leaving plenty of space between them.

Gently press the tops to flatten them slightly while keeping the cookies fairly thick.

Refrigerate for another 15 minutes.

Meanwhile, preheat the oven to:

350°F (180°C) conventional / regular bake or 340°F (170°C) convection

3. Bake the Cookies

Bake for 10–12 minutes.

The cookies are ready when the edges are lightly golden and set, while the centers still look soft and slightly underbaked.

Do not wait for the centers to become completely firm in the oven. The cookies will continue to cook from the residual heat of the baking sheet as they cool.

Immediately after baking, gently press a few extra pieces of dark chocolate into the tops and finish with a small pinch of flaky sea salt.

Leave the cookies on the baking sheet for 5–10 minutes, then carefully transfer them to a cooling rack.

4. Make the Caramelized Bananas

Prepare the bananas just before serving.

Slice the banana into rounds about ⅓ inch (8–10 mm) thick.

Choose a banana that is ripe and sweet but still firm enough to hold its shape during caramelization.

Spread the sugar evenly over the bottom of a small skillet.

Heat over medium heat without stirring with a spoon. As the sugar begins to melt, gently swirl the pan to help it melt evenly.

Cook until the caramel reaches a light amber color. Avoid taking it too dark, as the caramel can quickly become bitter.

Carefully add the banana slices.

Caramelize for approximately 30 seconds to 1 minute per side, just until golden and coated in caramel while still holding their shape.

Remove from the heat immediately.

Be careful when working with caramel, as melted sugar is extremely hot.

5. Assemble

Place 2–3 warm caramelized banana slices on top of each cookie.

For an extra finishing touch, add a few chopped peanuts, extra chocolate and a tiny pinch of flaky sea salt.

Serve immediately while the bananas are still warm and the peanut butter center is soft.

Mathilde's Tips

Use softened, not melted, butter.
Butter that is too warm will make the dough softer and can cause the cookies to spread too much in the oven.

Don't skip the chilling time.
Chilling firms up the butter and helps the stuffed cookies stay thick as they bake.

Don't overmix after adding the flour.
Mix only until the flour disappears. Overworking the dough can make the cookies less tender.

Don't overbake them.
The centers should still look slightly underdone when the cookies come out of the oven. They will continue to set as they cool.

Choose the right banana.
Use a ripe but still firm banana. An overly ripe banana can become too soft and fall apart in the caramel.

Add the bananas at the last minute.
Caramelized bananas contain moisture and will gradually soften the cookies, so they are best added immediately before serving.

Storage

Cookies Without the Banana Topping

Once completely cool, store the baked cookies in an airtight container at room temperature for 2–3 days.

For that freshly baked texture, warm them for about 5 minutes at 300°F (150°C) before serving. You can also microwave them briefly for a softer, gooier center.

Cookies With Caramelized Bananas

Cookies topped with caramelized bananas are best eaten immediately after assembling.

The moisture from the bananas will gradually soften the cookies, so avoid adding the topping until you're ready to serve.

Can I freeze baked cookies ?

Baked cookies can be frozen without the banana topping for up to 2 months in an airtight container.

Thaw at room temperature, then warm for a few minutes at 300°F (150°C) before serving.

Can I freeze the cookie dough ?

The stuffed cookie dough balls freeze very well.

Arrange them on a baking sheet and freeze until firm, then transfer them to an airtight container or freezer bag.

Freeze for up to 2 months.

Bake directly from frozen, adding approximately 2–4 minutes to the baking time as needed.

I don't recommend freezing the caramelized bananas.