An 'uh-oh' moment in the kitchen was the inspiration for these super-delicious, soft, and chewy cookies! The dough was too crumbly for cookies and I needed a fix. On my counter was a bunch of bananas and I thought, hmmm... maybe?! So I added a couple of mashed nanners, and shazaam! Perfect dough texture. I baked them. Fingers crossed, I tasted them, and holy moley - it was love at first bite!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
54
Yield:
4 1/2 dozen cookies
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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine flour, baking soda, baking powder, and salt in a small bowl.

  • Beat eggs lightly in a large bowl. Add brown sugar, white sugar, shortening, and peanut butter. Mix until well blended and fluffy. Add 1/2 of the flour mixture; mix well. Repeat with remaining flour mixture; cookie dough should appear slightly dry and crumbly. Add bananas and mix well.

  • Roll dough into small walnut-sized balls. Place on baking sheets. Press criss-cross patterns into each cookie using a fork, dipping it into some flour to prevent sticking.

  • Bake in the preheated oven until edges are golden, about 10 minutes. Let cool completely, at least 20 minutes. Apply some chocolate syrup to the back of a tablespoon and drizzle it over each cookie.

Cook's Note:

Store cookies in an airtight container in the fridge.

Nutrition Facts

131 calories; protein 2g; carbohydrates 17.1g; fat 6.4g; cholesterol 6.1mg; sodium 93.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2019
Tasty.. the do tend to stick together since they are moist. I topped with melted chocolate chips thinned with a little butter Read More