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.

Source: Midwest Living

Gallery

Recipe Summary

prep:
30 mins
bake:
8 mins
total:
38 mins
Yield:
about 40 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

86 calories; fat 5g; cholesterol 3mg; saturated fat 2g; carbohydrates 11g; mono fat 2g; poly fat 1g; sugars 4g; protein 1g; niacin equivalents 0.6mg; folate 8.1mcg; sodium 47mg; potassium 59mg; calcium 10.1mg; iron 0.4mg.
Advertisement