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Peanut Butter and Banana Drops

  • Cook Time: 8 - 10 minutes per batch
  • Servings: 40 cookies
  • Course: Dessert

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  • 1 16-1/2-ounce package refrigerated peanut butter cookie dough
  • 1 cup dried banana chips, coarsely crushed
  • 1 cup semisweet chocolate pieces
  • 1/4 cup turbinado sugar, demerara sugar, or colored coarse sugar


Step 1

Preheat oven to 375 degrees F.

Step 2

In a large resealable plastic bag, combine cookie dough, banana chips, and chocolate pieces.

Step 3

Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.

Step 4

Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat.

Step 5

Place balls 2 inches apart on a cookie sheet lined with Reynolds® Parchment Paper. Flatten balls slightly.

Step 6

Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool.

Step 7

To Store: Layer cookies between parchment paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.

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