Blue Ribbon Group Giant Peanutty Banana Cookie
Blue Ribbon Winning Recipe - Carolina Classic Fair
Go big or go home and bake this Giant Peanutty Banana Cookie! Make an impression with this oversized double chocolate cookie and its delicious toppings: a peanut butter-meets cream cheese layer, peanuts, and chopped candy bar. You finish it with banana slices and a chocolate drizzle.
Not only is this a show-stopper in it’s appearance, the creative cookie is also mouth-wateringly delicious! Are there are dozens of ways you change it up and make it your own.
Step by Step
It starts simple with an easy dough you spread in a greased 15-inch pan. We used a large non-stick pizza pan, which worked great.
Once assembled, the base of this Giant Peanutty Banana Cookie bakes in 20 minutes. Then the only hard part is waiting for it to cool. After the toppings are on you have a giant size dessert that will wow anyone who sees and tastes it. You could even call it a “chocolate-peanut butter banana pizza.”
Blue Ribbon Winning Cookie at Carolina Classic Fair
Congratulations to Jennifer Smith who came up with this winner!
Jennifer won first place at the 2015 Carolina Classic Fair (formerly Dixie Classic) with this Giant Peanutty Banana Cookie. It’s another all-time favorite from our archives.
You are going to absolutely love this cookie! And if you’re looking for more recipes with the chocolate-banana flavor combination, don’t miss this blue ribbon winning – and super creative – banana bread recipe.
Enjoy!
-Cyndi
Giant Peanutty Banana Cookie
2 sticks (1 cup) butter, unsalted, softened
1 cup (packed) light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, sifted
1 teaspoon baking soda
1 pinch salt
1/2 cup semisweet chocolate chips
Toppings:
1 (8 oz) package cream cheese, softened
1/2 cup (packed) light brown sugar
1 teaspoon vanilla
1/4 cup (creamy) peanut butter
2 (1.6 oz each) peanut butter cup candy, chopped
1/4 cup peanuts, chopped
2 bananas, sliced
2 tablespoons semi sweet chocolate morsels
1 teaspoon vegetable oil
Preheat oven to 350 degrees F. Grease a 15-inch round pan with sides. If no sides, line it with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips. Mixture will be sticky.
Spread entire dough evenly into pan. Spread to the edges if your pan has sides. Leave 1/2-inch border if using parchment paper and a pan with no sides. Sprinkle flour (lightly as needed) on top as you press out, to prevent sticking to hands. Bake 20 minutes.
Mix cream cheese, brown sugar and peanut butter until smooth. Spread cream cheese mixture over cookie to within 1/2-inch of edge. Sprinkle chopped peanut butter cup candy and peanuts over cream cheese mixture. Arrange bananas over cookie. Microwave chocolate with oil, uncovered, on high 1 minute or until chocolate is melted and stirs smooth. Drizzle over cookie.
