Prep Time 15 min
Cook Time 11 min
Servings 5
Difficulty Moderate

Ingredients

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup mashed bananas
  • 3 tbsps. milk
  • 1 1/2 tsps. vanilla extract
  • 1/2 tsp. almond extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 cups milk chocolate chunks or semi-sweet chocolate chunks
  • 1 cup peanuts or coarsely chopped pecans

Directions

  • Step 1

    HEAT oven to 350ºF.

  • Step 2

    COMBINE brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat just until blended.

  • Step 3

    COMBINE flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

  • Step 4

    BAKE 11 to 13 minutes or until cookies are light brown around edges. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

  • Step 5

    A combination of milk chocolate and semi-sweet chocolate chunks can be used.

Serving size
(1 cookie)

  • Calories 100
  • Calories from Fat45g
  • Total Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 35mg
  • Potassium 0mg
  • Total Carbohydrates 13g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet