By karenway on August 02, 2002
Photo by Mrs. McSmith
Photo by Mrs. McSmith
"These are a good variation to plain peanut butter cookies. They are especially good when chocolate chips are added."
Serving Size: 1 (1607 g)
Servings Per Recipe: 1
"Tried these to use up some very ripe bananas and am tired of banana bread. Used three medium bananas and 1 cup mini dark chocolate chips. I found I had to chill the dough between batches. A very soft, moist cookie -- best to layer with waxed paper as the tops get sticky. I also got 4.5 dozen cookies using my cookie scoop -- bake time for me was 9 minutes per batch."
"I made these cookies exactly as per the recipe, but doubled it, and added a bag of chocolate chips. It made almost 8 dozen large cookies. They were good, but tasted less of banana that I would have liked. I agree with other reviewers in that they were somewhat cakey, but sort of crispy on the outside. I baked them on parchment paper for 12 minutes, and they came out nicely browned on the bottoms. The grandkids loved them. :-)"
"We really did not like these that much. We thought the flavor was pretty disappointing. If it wasn't for the chocolate chips in them I don; think they would even get eaten."
"This is such a better way way to use up old bananas.I don't like banana bread so I thought I'd try these instead.They are nice and moist and quite tasty.I used half whole what flour and half all purpose.Turned out great!"
"I love this cookie!! I added M&M's instead of chocolate chips and I used a small scooper and found they made over 4 dozen and only needed about 8 minutes."
"Really good. I used 3/4 c. M&Ms, natural chunky PB, and cut the banana in chunks and added them last. They did have a surprising but good cakey texture. Would try cutting down the sugar in the future to make them a little less sinful."
"Would you mind if I posted this on my blog?"
"What a great cookie! It has a crunchy outside and cakey inside. It has a lot of versatility in that you can add raisins, add spices (cinnamon, cloves, ginger, pumpkin spice) and I topped mine with walnuts. This were easy to make and great to eat! To lower the fat, use egg substitute, cut the sugar, use applesauce."
"These were delicious! They were more like a cake texture to me than cookie but still good. I used natural peanut butter and half whole wheat flour half white. Will definitely make these again!"
"They were really good ^^ Soft on the inside, crunchy on the outside. Mine had a cake-like texture that I wasn't really expecting. I'm not sure if that's how it's supposed to be, but they taste goood. I cut down on the sugar to 1 1/4 cup and didn't have any chocolate chips in mine."
"These are fabulous! You bite into a cookie and your like "Hey a nice light peanut butter cookie, not heavy at all..." then after chewing and appretiating the flavor your like "now wait, is that banana I detect? These are really good!" So not only are these tastey and easy to make, but they are like a surprise party right in your mouth! (I didn't use the chocolate chips, didn't have any) Thanks for this very yummy recipe!!"
"These cookies have a really good taste and texture. I was disappointed that they turned out to be a flatter cookie being that there is enough baking powder. Most likely due to the amount of peanut butter. Before baking the next batch, I chilled the dough but it didn't make much of a difference. I only added 1 cup of chocolate chips rather than 2 cups. I will make these again and thanks so much for sharing."
"These were really good. The bake time was, at least for my oven way too long. I ended up baking about 8 minutes. I used three medium size banana's "
"Yummy! A great use for ripe bananas. I added the chocolate chips and baked on parchment paper. Soft and tender on the inside, slightly crispy outside. I found no difference in pressing with a fork and suggest skipping that step. Thanks, karenway, for a great recipe!"
"A big hit @ dh's work"