Banoffee Peanut Butter Chocolate Chip Cookies

I have to admit...lately I`ve put chocolate in almost any baked goodie. I mean, chocolate makes everything better, ain`t it so? These cookies are the result of my inability to decide whether I want a Banoffee Pie or a classic Peanut Butter Chocolate Chip Cookie.  

For those of you who wonder what a Banoffee Pie is: it is one of the most incredibly decadent pies that are worth the calories. This is a fact! Its main ingredients are bananas and a caramel/toffee filling, all sitting in a charming biscuit crust. There were some rumors that Banoffee Pie also contains coffee in it. The name is coming from these ingredients banana, toffee, and maybe coffee. Got it? Every pie has a story.

It`s really nice to bake these for somebody, so you are not tempted to eat the whole batch. No, seriously, they are that good. If your dearest one is ill, he/she will be more than happy to nibble on these while they sip their tea and wipe their Rudolf nose. 

Also, dunk them in milk. Eat. And I want to see if you can resist the urge to grab another one. Bet you can`t! 

Ingredients:

125 gr soft, unsalted butter(room temperature)

50 gr. peanut butter

1/2 cup + 3 Tablespoons packed brown sugar (I used muscovado)

1/2 granulated white sugar

1 egg + 1 egg yolk

2 teaspoons vanilla extract

1 ripe banana, mashed

100 gr semisweet dark chocolate (at least 55% cocoa content)

135 gr caramels (chopped into small pieces)

1 teaspoon baking powder

2 teaspoon baking soda

350 gr flour

Directions:

1. Preheat the oven to 180 d C/375 d F. Line two large cookie sheets with parchment paper. Set aside.

2. In a large bowl, beat the butter with the brown sugar and the white one until light and fluffy, about 5 minutes. Add the peanut butter in and mix some more.

3. Add the whole egg and the egg yolk, along with the vanilla extract and the banana. Mix for another 30 seconds on high speed.

4. Sift the flour, baking soda, baking powder in and use a spatula to incorporate it in. Right before it is completely incorporated and the dough is formed, add the chopped caramels and the chocolate.

5. Using an ice cream scoop or a tablespoon, dollop some dough on the cookie sheets, leaving a bit of space between each one as they will spread, the caramel will ooze and you know...cookies.

6. Bake for about 10-12 minutes or until they are golden brown and slightly soft in the middle. Allow them to cool completely in the pan before eating. Or burn your tongue right away, it`s up to you.

NOTE! These can be stored in an airtight container somewhere cool (like your pantry or fridge) and last up to 1 week and a half. IF they last so long... :D