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Peanut Butter and Banana Drops

Yield: about 40 cookies
Prep 30 mins Bake 375°F 8 mins  per batch
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  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 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 KitchenTo 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)
  • cal. (kcal) 86,
  • Fat, total (g) 5,
  • chol. (mg) 3,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 47,
  • Potassium (mg) 59,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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