Ingredients
Scale
- 1 ripe banana
- 1/2 cup coconut oil
- 1/2 cup creamy peanut butter
- 2/3 cup brown sugar
- 1 egg
- 2 1/3 cup white all-purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp sea salt
- 12 mini Reese’s Dark Chocolate Mini Peanut Butter Cups, chopped into fourths
- 1/2 cup pearl sugar
Instructions
- Pre-heat oven to 350°F
- In the bowl of a stand mixer fitted with the blade attachment add banana, coconut oil and peanut butter and brown sugar mix on high until smooth
- Add egg, mix until combined
- In a small bowl, whisk together flour, baking soda, corn starch and sea salt
- Slowly add dry mixture to mixer, mixing on low until just combined
- Fold in mini Reese’s
- Chill dough at least 1 hour
- Form cookies into golf-ball sized balls, roll tops in pearl sugar, place on parchment lined baking sheet
- Bake cookies at 350˚F for 12-14 minutes