Mix ripe bananas and crushed peanut butter cookies into our amazingly delectable Peanut Butter-Banana Cookie Balls. Then, dip them in melted chocolate before topping with a sprinkle of finely chopped peanuts for a sweet treat that's sure to delight friends and family alike.
What do I need ?
Original recipe yields 48 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
Mix cream cheese, cookie crumbs and bananas until blended. Shape into 48 (1-inch) balls.
Refrigerate 30 min.
Melt chocolate as directed on package. Dip cookie balls, in small batches, into chocolate, turning to evenly coat all balls with chocolate; place on parchment-covered rimmed baking sheet. Sprinkle with nuts.
Refrigerate 1 hour or until chocolate is firm.
Kraft Kitchen Tips!
How to Store
Store in tightly covered container in refrigerator.
How to Make the Cookie Crumbs
Crushing the peanut butter sandwich cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.
How to Easily Dip the Cookie Balls
To easily coat the cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate is firm.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3.5 g
Cholesterol 5 mg
Sodium 50 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 7 g
Protein 2 g
48 servings, 1 cookie ball each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.