Peanut Butter and Banana Drops

Kneading the embellishments into the cookie dough makes a fun project for eager young bakers. Coarse raw sugar gives this cookie recipe a pleasant crunch.

Peanut Butter and Banana Drops Enlarge Image
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29 users rated this recipe an average rating of 3.5
Yields:
about 40 cookies
Prep:
30 mins
Bake:
8 mins 375°F per batch
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Peanut Butter and Banana Drops

Ingredients
1
16 1/2 ounce package refrigerated peanut butter cookie dough
1
cup dried banana chips, coarsely crushed
1
1/4
cup turbinado sugar, Demerara sugar, or colored coarse sugar

Directions

  1. 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.
  2. 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.
  3. Bake for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool.

From the Test Kitchen

To Store:

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
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