I'm not quite finished with that chocolate-peanut butter combination. I should be posting recipes with seasonal blueberries, peaches and plums, but all I want is chocolate and peanut butter!
Recently Eric and I visited a new self serve frozen yogurt place that just opened up in Springfield, called Orange Leaf.
Self serve yogurt is all the rage right now, and I've been reading about it on blogs for the past few months. Finally, finally, Springfield, Missouri has one. I spotted the place when we drove by, shrieked, and told Eric we had to try it.
It was packed because there's not much going on in Springfield, unless you want to go to Bass Pro.
Eric's admiring all of the flavors. The options were endless.
We decided to split one of the larger tubs. Eric went with the white chocolate. He doesn't know this, but that's my most favorite frozen yogurt flavor ever.
I selected cookies 'n cream. Mmm I love cookies.
The third flavor we chose was chocolate. Because we needed some chocolate to go with our white chocolate and cookies.
The next step in the self serve frozen yogurt process is choosing your toppings.
Nuts, candy, cereal, gummies, fruit... there were so many toppings; I panicked and went for the Butterfinger and peanut butter cups.
This glass sneeze guard made things awkward. I had to duck down to get the toppings.
We paid for the frozen yogurt (they charge you by weight - this was a little over $3), sat in these weird bucket chairs, and feasted.
Look! Square spoons. This is our fro-yo creation. It was very tasty and refreshing. I did have some regrets, though.
Frozen yogurt is supposed to be, like, a healthier alternative to ice cream. I wished I had chosen some fruit flavors, or at least topped the frozen yogurt with fresh fruit. But what did I do? I loaded up on the Butterfingers and peanut butter cups. I just can't resist candy!
So tell me this, what is YOUR favorite frozen yogurt and topping combination? I'm a newbie to this fro-yo business.
The same thing has been happening with me and my baking lately. I should be making light, fruity, summery desserts, but instead I'm baking heavy chocolate peanut butter cookies and cheesecakes. Sigh. When will I learn?
However, I have to say, these cookies were pretty scrumptious, and a good idea I think. I created a simple peanut butter cookie dough batter, and wrapped it around balls of melted peanut butter chips and mashed banana that I had chilled in the freezer. The balls are pressed down with a fork, then topped with chocolate chips and baked. So what you have is a peanut butter cookie stuffed with banana and peanut butter chips.
And that's that.
Peanut Butter-Banana Stuffed Peanut Butter Cookies (By Me)
Printable Recipe
2/3 cup peanut butter chips
1 small ripe banana, mashed
1/2 cup unsalted butter
1 1/2 cups unbleached all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup chocolate chips
Preheat oven to 375 degrees F. Coat cookie sheets with cooking spray.
In a small bowl, microwave peanut butter chips until melted - about 1-1 1/2 minutes, stirring every 30 seconds. Stir in mashed banana until combined, and place bowl in freezer to cool.
Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter browns and starts to foam. Remove pan from heat to cool.
In a medium bowl, sift together flour, baking soda and salt. In a large bowl, using a mixer on medium speed, beat together browned butter, peanut butter, brown sugar and sugar until creamy - about 1-2 minutes. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour until combined.
Roll dough into 12 big balls. Flatten the balls to 1/4-inch thickness in the palm of your hand. Divide spoonfuls of peanut butter-banana mixture and place into centers of dough; wrap dough around pb-banana mixture. Place balls onto cookie sheets and make a criss cross pattern onto each ball, using a fork. Evenly sprinkle chocolate chips on top.
Bake 10 minutes or until light golden around edges, but still soft. Cool 2 minutes before transferring to wire racks to cool.
Makes 1 dozen big cookies
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