Makes 18 cookies

If your plantain isn't superripe—that is, still showing a lot of yellow and not easily mashed with a fork—preheat the oven to 400°. Place the plantain on a baking sheet and roast for 20 minutes. This will bring out more flavor and caramelize the sugars a bit. If you have one that is very ripe and ready to mash, skip this step.

  • 1 ripe plantain
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup peanut butter
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp. aluminum-free baking powder
  • 1/4 tsp. salt
  • 1/2 cup chocolate chips or chopped nuts, optional


    Preheat the oven to 350°. Line baking sheet with parchment paper or a silicone baking mat.

    Peel the plantain and mash in a small bowl.

    In a large bowl or stand mixer, beat together the butter and sugars until well blended. Add the peanut butter, mashed plantain, egg and vanilla and stir until well combined.

    In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until a dough ball begins to form. Stir in the chocolate or nuts, if using, then cover with plastic wrap and refrigerate for at least an hour, or for up to 2 days.

    Scoop 2-tablespoon portions of dough onto the prepared sheet. Use a fork to gently press the dough down, so the cookie dough is flattened slightly and won't cook into a high dome.

    Bake for 12 to 13 minutes. The edges and bottoms of the cookies should be beginning to brown, but the centers will still be quite soft. Transfer the sheet to a wire cooling rack and let cool on the sheet for 5 minutes, then transfer the cookies to the rack and let cool completely.

    Store in an airtight container for up to 3 days.

    From A Beautiful Mess Weekday Weekend, text and photographs by Emma Chapman and Elsie Larson (Chronicle Books, 2017).

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