Peanut Butter, Banana and Honey. All in a cookie.

I know you must be thinking … no, not another banana post!

I apologize,  but you know that how it goes when u have a bunch of bananas going black on you.

My bananas were mottling and were starting to attract fruit flies. I had to do something to those, and yet i know between the banana cake with cream cheese frosting and the banana espresso muffins, the good people at home, or at work have hit their quota on banana cakes for the month.

So i turned to cookies instead, and what was slightly different about this recipe from two peas and their pods is that they have a peanut butter honey glaze.

And seriously, who would have minded a glaze over their cookies? Not me for sure. 🙂

The glaze was made of peanut butter, icing sugar, honey, and a little bit of milk to help it get to that workable drizzling consistency. I love this glaze. It’s really easy to whip up and it tastes so good against the mildly sweet cookies.

My cookies were a little bit on the rounded side. I wish i had flattened them a bit before they went into the oven just so that i could have more surface area on each cookie to accomodate more of that frosting.

Ah, there is always next time isn’t there.. 🙂

Peanut Butter, Banana, and Honey Cookies

(Taken from Two Peas and their Pods)

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

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