Reviewed: May 18, 2013

I loved this recipe. I used extra crunchy peanut butter and left out the almond extract. I also used semi-sweet chocolate chips instead of the chunks. to die for!

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Reviewer:

jkremer1979

Reviewed: Dec. 30, 2012

My mouth hates me for ever eating anything other than these mind-blowingly delicious cake-cookie flavor explosions.

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ct129

Reviewed: Dec. 3, 2012

I made it exactly as the recipe stated and it came out perfectly. I am not a fan of baking with bananas, but always try to find recipes to use the ones I have. This one is excellent!!!!

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Reviewer:

cath614

Reviewed: Dec. 3, 2012

Not what I was expecting. I didn't care for the taste of the banana, peanut butter and chocolate chips together-too many flavors going on. And the pecans were wasted in this recipe. The dough was very soft and silky. I added a half cup of rolled oats in an effort to make the texture firmer. I froze the dough to get the firmer texture I wanted prior to baking. Baked them from frozen for 19 minutes for a lightly browned cookie. If I make these again, I'll add more peanut butter and skip the Crisco, and use salted peanuts instead of the pecans I used this time. I'll skip the chocolate chips...personal taste. I froze these and will let DH decide of whether or not I make these again. Update: Even DH wouldn't eat these cookies-something I've never known to happen. Not for us, but thanks anyway.

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Reviewer:

Elle-NO! I'm NOT

Cooking Level: Expert

Living In: Hays, Kansas, USA

Reviewed: Nov. 29, 2012

Delicious! Did butter instead of shortening and soy milk instead of dairy and it was awesome!

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Reviewer:

Mrs_Donnamatrix

Reviewed: Nov. 22, 2012

These are soo YUMMY! I was getting a bit bored and was looking for a change. These cookies are so moist and tasteful. I also used butter instead of the shortening. And instead of adding the bananas in at the beginning I folded them in with the nuts and chocolate chips. Every bite delicious.

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Reviewer:

Jaime

Reviewed: Nov. 11, 2012

Excellent! My daughter made these yesterday and they were perfect. Used butter instead of shortening and used mini chocolate chips instead of chunks......very tasty! Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Oct. 27, 2012

Starting to think about Christmas cookies. Instead of the traditional chocolate chip cookies, I thought I'd give this recipe a trial run to see if it could be a replacement. I'm glad I did because the consensus was "...WOW, these are really good." You bite into a big glob of gooey dark chocolate, and the banana and peanut butter flavors are perfect complements to that chocolate chunk. Followed the recipe to the letter, wouldn't change a thing, and this definitely will be included in 2012's Holiday cookie baking.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Oct. 24, 2012

I used semi-sweet chocolate chips and coarsely chopped sea salt peanuts (for that salty-sweet combo). Baked at 350*, my cookies were just right at just under eleven minutes. These cookies look like something you'd see on the front of a cooking magazine, they turned out very pretty! Holy cow, these cookies are addictive. My husband did not try them but the kids and I can't get enough. These are AWESOME.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 25, 2012

recipe was decent. Was not as yummy as I expected. I added some chocolate drizzles on the tops of the cookies to balance out the flavors a little and it was better.

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