Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Don't Ask Thumbprints

The reason these are Don't Ask Thumbprints is because they have bananas, peanut butter, caramel and chocolate as ingredients. Many may shun these 'cohorts' mingling with each other, but they are sensational! Everything just goes together perfectly and the kids will think so as well.


For 1 Batch(es)


  • 1/2 cup(1 stick)butter or margarine, softened
  • 1/2 cup creamy or chunky peanut butter
  • 1 1/4 cups brown sugar
  • 2 yellow, ripe(not over-ripe)bananas, mashed
  • 1 egg, beaten
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon each baking powder and soda
  • 3 cups chocolate chips
  • 20 squares caramel candies, unwrapped
  • 1/2 cup milk
  • 1 cup sugar, for rolling

Don't Ask Thumbprints Directions

    In a large bowl with an electric mixer, beat butter, peanut butter, brown sugar, bananas, egg and vanilla until as smooth as possible. In a separate bowl, blend flour, baking powder and baking soda until thoroughly combined. Add to butter mixture, beating until blended well. Cover and refrigerate for 1 hour. Meanwhile. place the chocolate chips, caramels and milk in a small saucepan over low heat and melt while waiting for the dough to firm up. Place the sugar in a shallow bowl; set aside.
    When ready, preheat oven to 325-degrees F. Line 2 large cookie pans with parchment paper; set aside.
    Remove cookie batter from refrigerator and pinch off about a 2 tablespoon measure. Place it in the bowl of sugar and roll to evenly coat. Roll between the palms of your hands until a ball is formed(see NOTE). Place on prepared pan and repeat until all cookies are made, leaving 2 inches between cookies.
    Bake 12-13 minutes on top rack in oven, or until a crust is formed when lightly touched. The dough will be still a little...well, doughy, but this is what you want. 
    Meanwhile, if chocolate mixture is melted(leave some of the caramels a little unmelted if desired)just turn heat off and leave on burner. 
    Remove cookies from oven and immediately make a well in the center of each cookie with a teaspoon. Dollop equal amounts of chocolate/caramel mixture into the center of each cookie and enjoy either warm or cooled. The chocolate center will stay soft.
    NOTE: The cookie dough may feel as if it is too soft to handle, but it will not be once you roll it in sugar. Simply be gently with it.
    Makes 34 small cookies