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.
Prep Time:
30 mins
Total Time:
38 mins
Servings:
about 40 cookies
Ingredients
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1 16-1/2-ounce package refrigerated peanut butter cookie dough
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1 cup dried banana chips, coarsely crushed
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1 cup semisweet chocolate pieces
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1/4 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 on an ungreased cookie sheet. Flatten balls slightly.
3.
Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.
4.
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.
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