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  • Total: 26 min
  • Prep: 15 min
  • Cook: 11 min
  • Yield: 5 dozen cookies
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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 tbsps. milk

1 1/2 tsps. vanilla extract

1/2 tsp. almond extract

1 large egg

2 cups Pillsbury BEST® 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 (optional)


  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.