Peanut Butter Banana

As a kid, I thought this was the best cookie, and since making it again after all these years, I think it still is.  Here, I have updated the recipe for My Perfect Cookie with powder peanut butter (we didn't have that when I was growing up) and freeze-dried banana.  Another option is to substitute the banana for chocolate chips.

Ingredients

• 1 stick (1/2 cup) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup powder peanut butter
• 1 1/2 cup crushed freeze dried banana

Preparation

1. In your mixer (with paddle attachment), combine the butter and sugars on low speed until smooth (approximately 2 minutes).
2. Add the egg and vanilla to the mixer. Mix well.
3. In a separate bowl, combine the flour, baking soda, and salt, and mix thoroughly.
4. Gradually, mix the dry ingredients with the creamed ingredients, in the mixer on low speed.
5. Once the ingredients are combined, gradually add the peanut butter powder.  Mix on low until combined throughout.  Then, add the crushed freeze dried banana.
6. Follow instructions for My Perfect Cookie.
7. After the dough logs have chilled for a minimum of 3 hours, take out of the tubes.
8. Slice the log into 1/2” thick cookies. Remember to roll the log about 1/8 of a turn after each slice to prevent the log from flattening from the weight of the knife. Keeps the cookies round at each slice.
9. Place the cookies on parchment or silpat-lined baking sheet. Leave about 1 1/2” between cookies.  The cookies do spread.
10. Bake in a 350 degree Fahrenheit oven for 10 minutes. Cookies should be slightly brown.  
11. Take the cookies out of the oven.  At this point, you can decorate with mini peanut butter cups, peanut butter pieces, and /or banana chips.  Press into the soft cookies. 
12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.