Ingredients
1/2 cup butter, at room temperature
1/2 cup smooth peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 cup all-purpose flour
1 cup crushed banana chips
1/4 teaspoon salt
1/4 teaspoon baking soda
1 pinch ground nutmeg
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Preheat the oven to 350 degrees F (175 degrees C). Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy. Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls. Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.