Fluffy Peanut Butter Banana Cookies

In the bowl of a stand mixer, beat together the butter and both sugars. Beat until light and fluffy. Beat in the egg and vanilla extract.

Add the flour, baking powder, baking soda, and salt, and mix until fully incorporated. Stir in the peanut butter chips. Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes to 1 hour.

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silicone mat. Set aside until needed.

Remove the bowl from the refrigerator and using a small cookie scoop, or a teaspoon, scoop rounds of dough onto the prepared baking sheet, leaving 2 inches between each cookie. Gently press into the center of each cookie to create a small indent. Place 1 slice of banana in each indent. Place another scoop of cookie dough on top of the banana and, with your hands, carefully press the cookies together to create 1 large cookie.

Bake the cookies in the oven until the edges begin to turn a light golden brown, about 12-15 minutes. Remove the cookies from the oven and immediately transfer to a cooling rack to cool completely. Serve and enjoy!

These cookies last up to 5 days in a sealed container.

(Recipe adapted from Clumbsy Cookie.)