20(ish)--- Banana Split Cookies

It's fun to bake while you are pregnant.  These really interesting (and never before experienced) cravings lead to interesting recipes.  This is one of those.

The texture of these cookies is a little bit more like bread than a cookie- so soft and moist.  It's hard to eat just one!

Banana Split Cookies
Makes ~20 cookies

1/3 cup unsalted butter, softened
1 ripe banana, mashed
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3 rings pineapple, chopped (~1/2 cup pineapple tidbits)
4 oz dark chocolate, coarsely chopped
20 Marciano cherries, drained (one for each cookie)

Preheat oven to 360 degrees.  Combine butter, mashed banana, sugars, eggs, and vanilla in a large mixing bowl.  Use a mixer to mix well. 

In a smaller bowl, whisk together flour, baking powder, and baking soda.  Mix dry ingredients into wet.  Fold in pineapple and chocolate.  Place cookie batter into refrigerator for 20 minutes.

Lightly grease a baking sheet.  Scoop spoonfuls of batter onto sheet, leaving ~ 2 inches between each drop.  Top each drop with a cherry.  Bake on middle rack for 8-10 minutes, until edges are lightly brown and centers are set.  Remove from oven and allow to cool for 10 minutes prior to transferring to waxed paper to finish cooling.

Store in an airtight container.