Chocolate Banana Peanut Cookies Recipe

April 1, 2015

To this day, one of my favorite breakfasts is toast slathered with peanut butter and topped with banana slices. It's a perfect little meal or snack, and the flavors combine perfectly.

The ingredients in these cookies - the banana, peanut butter, chocolate chips, and peanuts - also combine perfectly. If you ask me, they're an excellent choice for sack lunches, because they're sweet, savory and will fill you up. And they're so easy, you could whip them up on a school night!

Here in the U.S. it is common for kids to bring sack lunches to school, and for adults to bring their lunches to work.

But, on the other side of the world in Mumbai, India, people called dabbawallas go out and pick up people's lunches for them from their homes, and deliver them still piping hot to their places of work. With many dabbawallas, delivering countless lunches daily, all over the bustling city of Mumbai, you would think they might get lost or mix up deliveries, but their success rate is said to be very high.

Of course another way to do the sack lunch here in the U.S. is in the corporate world, where an informal meeting takes place at work, over lunch, and everyone brings a packed lunch. This is usually termed a brown bag lunch.

Whatever your reason is for throwing together lunch, you'll enjoy the sweet taste of chocolate and banana combined with salty peanuts in these tasty cookies.

Chocolate Banana Peanut Cookies

  •  1 cup brown sugar, packed
  •  3/4 cup peanut butter
  •  1/2 cup butter-flavored shortening
  •  3/4 cup ripe banana, mashed
  •   2 eggs
  •  1 cup all-purpose flour
  •  1 cup whole wheat flour
  •  2 teaspoons baking powder
  •  1/4 teaspoon salt
  •  2 cups semi-sweet or milk chocolate chips
  •  3/4 cup unsalted peanuts, coarsely chopped

With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend well. Stir in remaining ingredients.

Drop by tablespoon measure onto un-greased baking sheets. Bake in 350° oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container.

NOTE: Cookies freeze well.

Enjoy! 🙂

Get these 100-Year-Old Chocolate Recipes

We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.

Photo: "Mumbai Dabbawalla" by Ayan Khasnabis is licensed under CC BY 2.0 / cropped from original

Ashleigh Rader
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