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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Peanut Butter and Banana Drops
Yield: about 40 cookies
Prep
30 mins
Bake
375°F 8 mins
per batch
Ingredients
- 1 16 1/2ounce 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,
- sugar (g) 4,
- pro. (g) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- 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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