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.
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Peanut Butter and Banana Drops
Directions
- 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.
- 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.
- 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 ,
- 5 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 3 mg chol. ,
- 47 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 1 g pro.
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Reviews (1)
Jessica Hess
1335 Days Ago
here mom