Prep Time 15m
Cook Time 11m
Ready Time 50m
Yield 5 dozen cookies


Ingredients
  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup mashed bananas
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups milk chocolate chunks or semi-sweet chocolate chunks
  • 1 cup peanuts or coarsely chopped pecans
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Combine 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 3Combine 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 4Bake 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.
  • TipA combination of milk chocolate and semi-sweet chocolate chunks can be used.
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