Try these yummy Peanut Butter-Banana Cookies with PLANTERS Nuts. With Peanut Butter-Banana Cookies this good, you'll feel like the King of Rock and Roll.
What You Need
Original recipe yields 22 servings
1-1/4 cups flour
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup mashed bananas (about 1 small)
1/2 tsp. vanilla
2/3 cup finely chopped PLANTERS Lightly Salted Dry Roasted Peanuts
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Let's Make It
Heat oven to 350°F.
Combine first 4 ingredients. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in bananas and vanilla. Gradually add flour mixture, mixing well after each addition.
Place nuts in small bowl. Add tablespoonsful of dough, 1 at a time, to nuts; turn to evenly coat dough with nuts. Drop, 2 inches apart, onto parchment-covered baking sheets. Flatten each, in crisscross pattern, with tines of fork.
Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
There's no mistake! Mashed banana takes the place of the egg usually found in cookie recipes.
Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
22 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.