Peanut Butter Banana Cookie Balls Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
• Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
• Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

Steps:

• Preheat oven to 350°F
• Spray baking sheet with non-stick cooking spray.
• In a large bowl, combine egg, peanut butter, banana, and sugars.
• Mix with an electric mixer until smooth.
• Add flour, baking soda, and baking powder and continue to mix until well blended.
• With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
• Remove and transfer cookies to a wire cooling rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a small bowl.
• Beat eggs lightly in a large bowl. Add brown sugar, white sugar, shortening, and peanut butter. Mix until well blended and fluffy. Add 1/2 of the flour mixture; mix well. Repeat with remaining flour mixture; cookie dough should appear slightly dry and crumbly. Add bananas and mix well.
• Roll dough into small walnut-sized balls. Place on baking sheets. Press criss-cross patterns into each cookie using a fork, dipping it into some flour to prevent sticking.
• Bake in the preheated oven until edges are golden, about 10 minutes. Let cool completely, at least 20 minutes. Apply some chocolate syrup to the back of a tablespoon and drizzle it over each cookie.

Steps:

• Mix cream cheese, cookie crumbs and bananas until blended.
• Shape into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

Steps:

• Place oats and cinnamon in large bowl; stir to blend well. Add mashed banana, peanut butter and honey. Stir until ingredients are well blended.
• Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.

Steps:

• Mix cream cheese, cookie crumbs and bananas until blended.
• Shape into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
• Refrigerate 1 hour or until firm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy.
• Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls.
• Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork.
• Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 375.
• Spray baking sheets with vegetable cooking spray.
• Combine flour and baking soda in a small bowl.
• In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy using an electric mixer on medium speed.
• Beat in egg and vanilla.
• Gradually beat in flour mixture until a dough forms.
• Shape dough into 1 inch balls, placing them 2 inches apart on baking sheets.
• Using the tines of a fork dipped in flour, press crisscross patterns onto each cookie.
• Bake cookies in batches until edges are set, about 10 minutes.
• Place baking sheets on wire racks and cool completely.

Steps:

• Preheat oven to 375.
• Lightly spray baking sheets with non-stick spray.
• Combine flour, baking soda and flax seed in a small bowl and set aside.
• In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy.
• Add egg and vanilla; mix well.
• Gradually add flour mixture until a dough forms. Mix in chocolate chips.
• Refrigerate dough for 30 minutes.
• Place approximately 1 inch sized dough balls 2 inches apart on cookie sheets.
• Use fork to press crisscross pattern onto each cookie.
• Bake in batches until edges are set, about 8-10 minutes.
• Use wire racks to cool cookies completely.

Steps:

• Preheat oven to 350°F (180°C).
• Sift together the first five dry ingredients.
• In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin® Granulated Brown, SugarTwin® Granulated White, and vanilla.
• With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
• Shape dough into one-inch balls. Place on ungreased cookie sheet 1" (2.5cm) apart. Flatten cookies with the palm of your hand.
• If desired, make a fruit topping by mixing preserves with SugarTwin® Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping.
• Bake for 12 - 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.