Instructions
Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
2 cups all-purpose flour,1 teaspoon baking soda,1 tablespoon corn starch,½ teaspoon fine sea salt
Cream butter, bananas, and sugars together until combined.
8 tablespoons unsalted butter,2 medium bananas,1 cup light brown sugar,¼ cup granulated sugar
Add vanilla extract and mix until combined.
2 teaspoons vanilla extract
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
1 cup chocolate chips,1 cup peanut butter chips
Cover and refrigerate dough for 30 minutes.
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Notes
Storage Information
Room temperature: Store in an airtight container for up to 1 week.
Freeze baked cookies: Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Freeze dough: Scoop cookie dough onto a baking sheet and freeze. Once solid, store in a freezer bag. Bake straight from frozen – just add a minute or two to the bake time.
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