I used 2 over-ripe bananas, and took the suggestion of using cocoa powder instead of chocolate chips. I also noted the suggestion of not overbeating once the flour was added, and just folded in the flour till mixed. I chilled the dough well before scooping into rounds of a heaping tablespoon for baking, then dipped the balls in sugar and did not press them down before baking. They came out puffy with cracks on top, crispy outside, tender and moist inside. I could taste all three flavors; the peanut butter, banana and chocolate. If you wanted a flatter cookie, pressing them down lightly would accomplish this, but I like the soft center created by leaving the balls "unflattened." Warning- they do not keep well.
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I used 2 over-ripe bananas, and took the suggestion of using cocoa powder instead of chocolate...