Peanut Butter and Banana Drops
16 1/2 ounce package refrigerated peanut butter cookie dough
cup dried banana chips, coarsely crushed
cup semisweet chocolate pieces
cup turbinado sugar, Demerara sugar, or colored coarse sugar
- Preheat oven to 375 degrees F. In a large resealable plastic bag combine cookie dough, banana chips, and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.
- Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart onto an ungreased cookie sheet. Flatten balls slightly.
- Bake for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts(Peanut Butter and Banana Drops)
- Per serving:
- 86 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 3 mg chol.,
- 47 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 4 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet