Peanut Butter and Banana Drops
- Yield: about 40 cookies
- Prep 30 mins
- Bake 8 mins per batch
Kneading the embellishments into the cookie dough makes a fun project for eager young bakers (ages 4-8). Coarse raw sugar gives the cookies a pleasant crunch.
16 1/2 -
refrigerated peanut butter cookie dough
dried banana chips, coarsely crushed
semisweet chocolate pieces
turbinado sugar, Demerara sugar, or colored coarse sugar
- 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.
- 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.
(Peanut Butter and Banana Drops)sugar (g) 4, Polyunsaturated fat (g) 1, Folate (µg) 8, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 1, iron (mg) 0, calcium (mg) 10, cal. (kcal) 86, fiber (g) 0, Potassium (mg) 59, Trans fatty acid (g) 0, vit. A (IU) 0, sodium (mg) 47, Niacin (mg) 1, sat. fat (g) 2, vit. C (mg) 0, Riboflavin (mg) 0, chol. (mg) 3, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 5, Thiamin (mg) 0, carb. (g) 11