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

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Recipe Summary

prep:
30 mins
bake:
8 mins at 375° per batch
Yield:
about 40 cookies
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 3mg; sodium 47mg; potassium 59mg; carbohydrates 11g; fiberg; sugar 4g; protein 1g; trans fatty acidg; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 10mg; ironmg.

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