First, there were the Fluffernutter Cookies. Now, there are these Buckwheat Peanut Butter and Banana Shortbread Cookies. Apparently I just like to throw the flavors of my favorite peanut butter-based sandwiches into cookie form.
I just can’t help it. Where the Fluffernutter Cookies were heavily inspired by a nostalgia-inciting sandwich, these take after one of my more recent go-tos. And by recent, I mean that I’ve been making these for years.
Peanut butter and banana has always been one of my favorite combinations. Add a drizzle of honey and a sprinkle of cinnamon to that, and you take that pairing up a notch. It works as a sandwich, or spread some peanut butter on a warm slice of toast, and this is a slightly sweet, spicy, and nutty breakfast or snack.
I knew I wanted to toss these flavors into a cookie. The buckwheat flour adds an extra hint of nuttiness that you just don’t get with all-purpose flour (I use King Arthur Buckwheat flour, which also makes some delicious buckwheat pancakes). Of course, you can always use regular flour if you don’t want to venture into alternative options (note that they won’t be gluten-free anymore), or mix the buckwheat up with some almond flour for an extra kick of nuttiness.
The peanut butter and cinnamon flavors are prominent, and the banana chips add a crunch and hint of sweetness that is necessary for these shortbread cookies. Add a drizzle of honey, and everything comes together in harmony, making these a new go-to.
| Cook Time | 25 minutes |
| Servings |
shortbread cookies
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- 250 grams butter cold
- 200 grams peanut butter
- 150 grams light brown sugar
- 1 tsp vanilla extract
- 450 grams buckwheat flour
- 1 1/2 tsp ground cinnamon
- 1/2 cup peanut butter chips
- 2/3 cup Honey Nut Cheerios
- 1 cup broken banana chips
- 2-4 Tbsp milk of choice
- 1/4 cup honey warmed so that it is runny
- 1 1/2 cup powdered sugar sifted
- milk of choice if needed
Ingredients
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- In a medium bowl, whisk together the buckwheat flour and cinnamon. Set aside. In the bowl of a stand mixer, or with a hand mixer, cream together the butter, peanut butter, and sugar until light and fluffy (about 3-5 minutes). Add the vanilla and mix until combined.
- Add in the dry ingredients and mix until the dough comes together. It may still be a bit crumbly at this point.
- Stir in the crushed banana chips, Cheerios, and peanut butter chips. If the dough is still too loose, add milk a little at at a time until you can bring it together with your hands.
- Wrap two flat discs in plastic wrap and refrigerate for about half an hour.
- Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Remove the dough from the fridge and roll it out until it is about 1/4"-1/3" thick. Using a knife or a cookie cutter, cut into your desired shapes and line each biscuit onto the prepared baking sheets. Dock the cookies with a fork and bake 25 minutes. Allow to cool on a wire rack.
- Once the cookies are cool, whisk together the sifted powdered sugar and warmed honey until it forms a glaze. You may need to add some milk to thin it out a bit. Drizzle over the shortbread.