Peanut Butter Banana Chocolate Chip Cookies

Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, a silpat or spray lightly with nonstick cooking spray. In a medium bowl, whisk together the flour, baking soda, salt and corn starch. In the bowl of a standing mixer, add the butter and peanut butter and beat for 20-30 seconds. Add the sugars and beat for 3 minutes to incorporate in the air. Add the vanilla and mix to combine. Starting with the flour mixture, and with the mixer on low speed, alternate adding the flour and banana, ending with the banana. Fold in the chocolate and peanut butter chips. Scoop heaping tablespoons onto the baking sheet and cover well with saran wrap. Refrigerate for 30 minutes or up to one day. You can also freeze the dough at this point and there's no need to defrost for baking, just add on a couple of minutes and watch closely. Remove from the fridge and bake for 8-10 minutes or until fluffy and lightly golden, not brown or they will be dry.