Prep Time 30m
Cook Time 11m
Ready Time 120m
Yield 3 dozen


Ingredients
COOKIES
  • 1 cup powdered sugar
  • 1 cup Jif® Creamy Peanut Butter
  • 1/2 cup plus 1 tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick plus 1 tbsp. sticks Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup mashed banana
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped pecans
FROSTING
  • 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups miniature marshmallows
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar
  • Hot water
  • 1 cup peanut butter chips, for garnish
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Beat powdered sugar, peanut butter, shortening, banana, egg and vanilla in large mixing bowl with an electric mixer at medium speed until well blended. Combine flour, baking powder, salt and baking soda in medium bowl. Add gradually to shortening mixture and beat at low speed until well blended. Stir in nuts. Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheet.
  • Step 3Bake 11 to 13 minutes or until light brown around edges. Cool 3 minutes on baking sheet. Place on cooling rack to cool completely.
  • Step 4Melt 2 tablespoons shortening in medium saucepan over low heat. Add marshmallows and peanut butter. Heat until melted, stirring constantly. Remove from heat. Stir in vanilla. Place powdered sugar in medium bowl. Add marshmallow mixture and hot water, 1 tablespoon at a time, beating until desired consistency. Frost cookies. Sprinkle with peanut butter chips if desired.
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