Peanut Butter and Banana Drops

3.9
(26)

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
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
8 mins
Total Time:
38 mins
Yield:
40 cookies

Ingredients

  • 1 16.5 ounce package refrigerated peanut butter cookie dough

  • 1 cup dried banana chips, coarsely crushed

  • 1 cup semisweet chocolate pieces

  • ¼ 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.

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 (per serving)

86 Calories
5g Fat
11g Carbs
1g Protein
Nutrition Facts
Calories 86
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 47mg 2%
Total Carbohydrate 11g 4%
Total Sugars 4g
Protein 1g
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 59mg 1%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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