OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
PEANUT BUTTER-BANANA COOKIES
Subtle flavors make these healthier peanut butter-banana-chocolate chip cookies. I mix up the ingredients all the time using whatever I have handy.
Provided by LAUREN3581
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
- Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 15.3 g, Cholesterol 13.6 mg, Fat 12.5 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3 g, Sodium 104.6 mg, Sugar 9.5 g
THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES
Elvis Presley had a knack for making people swoon, and so does the flavor combination in this thick, sturdy cookie. It seems so wrong yet tastes so right: bacon, peanuts, chocolate and banana chips. It's unforgettable.
Provided by Food Network
Categories dessert
Time 13h10m
Yield about 24 cookie cups
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
- Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
- At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
- Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
- Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.
PEANUT BUTTER, BANANA, CHOCOLATE CHIP BROWNIES (VEGAN OR NOT)
These brownie bars are so easy and fast to make. You can make them vegan or not. I give both options. The peanut butter, banana, and chocolate are a wonderful combo! Great energy bars without loading you up on sugar. Your vegan and non-vegan friends will be impressed!
Provided by Lisa Clarice
Categories Bar Cookie
Time 40m
Yield 12 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Coat an 8X8 inch square glass baking dish with oil.
- Combine peanut butter, bananas (or eggs) brown sugar, soy milk (or regular milk) and vanilla until smooth.
- Add baking powder and blend.
- Mix in flours until blended and last add the chocolate chips.
- Place into prepared baking dish and bake for 25-30 minutes.
- Let cool on a rack and then serve.
Nutrition Facts : Calories 304, Fat 14.3, SaturatedFat 4.1, Sodium 42, Carbohydrate 40.2, Fiber 2.8, Sugar 23.2, Protein 7.8
PEANUT BUTTER BANANA CHIP COOKIES
Every kid loves peanut butter cookies, and every kid loves banana chips! So I put them together to make a very tasty, much-requested cookie.
Provided by EBSEPKE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy.
- Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls.
- Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.3 g, Cholesterol 11.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 62.6 mg, Sugar 7.4 g
BANANA- CHOCOLATE CHIP PEANUT BUTTER BARS
Make and share this Banana- Chocolate Chip Peanut Butter Bars recipe from Food.com.
Provided by David04
Categories Peanut Butter
Time 40m
Yield 16 Bars, 16 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 350F degrees.
- In a large mixing bowl, combine margarine, brown sugar, Splenda and mashed bananas and blend together.
- Stir in vanilla.
- Then carefully stir in peanut butter until it is evenly mixed.
- Sprinkle the baking soda over the entire mixture, blend in the oatmeal and chocolate chips.
- Pour into a coated 8 x 8 baking pan and bake for 30 minutes.
- The top should be nice and brown and center will still be slightly moist.
- Allow to cool before serving.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 2.8, Sodium 171.2, Carbohydrate 22.6, Fiber 2.4, Sugar 12.6, Protein 5.1
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
EASY BANANA PEANUT BUTTER COOKIES
I found this recipe on a paper bag of bananas from my local Weis market. They're simple and yummy and my kids can't seem to get enough of them! It's also a great way to use up ripe bananas.
Provided by PSU Lioness
Categories Dessert
Time 25m
Yield 45 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Spray baking sheets with vegetable cooking spray.
- Combine flour and baking soda in a small bowl.
- In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy using an electric mixer on medium speed.
- Beat in egg and vanilla.
- Gradually beat in flour mixture until a dough forms.
- Shape dough into 1 inch balls, placing them 2 inches apart on baking sheets.
- Using the tines of a fork dipped in flour, press crisscross patterns onto each cookie.
- Bake cookies in batches until edges are set, about 10 minutes.
- Place baking sheets on wire racks and cool completely.
Nutrition Facts : Calories 38.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 4.1, Sodium 28.6, Carbohydrate 5.6, Fiber 0.3, Sugar 2, Protein 1
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