Ingredients

• 1  16-1/2-ounce package refrigerated peanut butter cookie dough
• 1  cup dried banana chips, coarsely crushed
• 1  cup semisweet chocolate pieces
• 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 on an ungreased cookie sheet. Flatten balls slightly.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

4. 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.