I know that doesn’t look good but I promise once you mix it all together and bake it, you’ll be happier than a drunk at an open bar. Making the smallest additions to easy recipes equals a delicious difference. Click the more button for a quick and easy Peanut Butter and Banana cookie recipe!

WHAT YOU NEED:
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 banana

Preheat your oven to the temperature specified on the pouch. Combine cookie mix, oil, water, and egg in a bowl. Mix until a soft dough forms. Cut your banana into slices then quarter. Try to cut thick slices so when you mix the banana into the cookie dough you still have chunks and not mush. Start by only cutting half the banana. Add to cookie dough. If you feel you need more banana goodness in your cookies continue to add more banana slowly. Keep in mind the banana will moisten your dough and yield a fluffier cookie. Peanut butter cookies are normally dense so add the banana to your liking. I went banana crazy when I made these so I got a very gooey cookie mix. Presentation is not my thing.

Normally peanut butter cookies take 8-10 minutes but the more banana you add to your cookie the longer bake time will be. Set your timer for 10 minutes as the first cookie check. If more time is needed add time in two minute increments. I baked for 15 minutes and got a crispy edge with a soft and fluffy middle.

I didn’t know what to expect but I was pleasantly surprised with cookies that tasted like banana nut bread. I think next time I’ll add a little less banana to get more of the peanut butter flavor. Hope you guys have found this helpful. I can’t wait to hear from those who try this recipe.