Crisco Baking Sticks(R) 0

"Peanut butter and banana cookies with chocolate chunks and nuts make irresistible after-school or lunchbox treats."

Ingredients 50 m {{adjustedServings}} servings 107 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  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.
  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.
  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.
Tips & Tricks
Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

Flourless Peanut Butter Cookies

See how to make yummy gluten-free peanut butter cookies.


  • TIP: A combination of milk chocolate and semi-sweet chocolate chunks can be used.
  • *Substitution: You can use 1/2 stick of Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/2 cup Crisco(R) All Vegetable Shortening.
Rate recipe

Your rating


Reviews 13

  1. 16 Ratings

Sarah Jo

I used semi-sweet chocolate chips and coarsely chopped sea salt peanuts (for that salty-sweet combo). Baked at 350*, my cookies were just right at just under eleven minutes. These cookies look like something you'd see on the front of a cooking magazine, they turned out very pretty! Holy cow, these cookies are addictive. My husband did not try them but the kids and I can't get enough. These are AWESOME.


I absolutely loved this recipe. I made it excately to the specifications and the cookies turned out beautiful. Feed them to my son's pre k class and they polished them off.


Starting to think about Christmas cookies. Instead of the traditional chocolate chip cookies, I thought I'd give this recipe a trial run to see if it could be a replacement. I'm glad I did because the consensus was "...WOW, these are really good." You bite into a big glob of gooey dark chocolate, and the banana and peanut butter flavors are perfect complements to that chocolate chunk. Followed the recipe to the letter, wouldn't change a thing, and this definitely will be included in 2012's Holiday cookie baking.