Recipe by Crisco Baking Sticks®
"Peanut butter and banana cookies with chocolate chunks and nuts make irresistible after-school or lunchbox treats."
Watch video tips and tricks
1 1/4 cups
firmly packed light brown sugar
JIF® Creamy Peanut Butter
Crisco® All-Vegetable Shortening*
1 1/2 tablespoons
Pillsbury BEST® All Purpose Flour
1 1/2 cups
milk chocolate chunks or semi-sweet chocolate chunks
peanuts or coarsely chopped pecans
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.
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.
I absolutely loved this recipe. I made it excately to the specifications and the cookies turned out beautiful. Feed them to my son's pre k class and they polished them off.
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.
Delicious! Did butter instead of shortening and soy milk instead of dairy and it was awesome!
A really good cookie! I had some extra bananas today and am getting tired of the same old banana bread, I've never had banana in my cookies before.... The family loved them. A nice switch up from the regular chocolate chip!
I made these using a bit less sugar and peanut butter, left out the almond extract and nuts and then took them to work. The entire batch was gone in under three hours and I got several requests for the recipe, even my BF who doesn't care for banana anything kept snitching them.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 53
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make classic chocolate-chip cookies.
These amazing cookies are good for the heart AND for the taste buds.
See how to bake the perfect chocolate chip cookie.